Bacon Jalapeño Creamed Corn

Okay, friends, gather ’round because I’m about to share a recipe that’s been a total game-changer at my house. You know how sometimes you’re stuck in a side dish rut, making the same old mashed potatoes or steamed broccoli? Well, forget all that! This Bacon Jalapeño Creamed Corn is about to blow your mind. It’s sweet, it’s savory, it’s got a little kick, and it’s so unbelievably creamy. Think of your grandma’s classic creamed corn, but with a serious upgrade—crispy bacon and just the right amount of jalapeño heat. Trust me, once you try this, you’ll be making it for every potluck, barbecue, and holiday dinner!

What is Bacon Jalapeo Creamed Corn?

So, what exactly *is* Bacon Jalapeño Creamed Corn? Well, it’s exactly what it sounds like, but so much more. Think of it as a jazzed-up version of classic creamed corn, the kind you might find in a can (but *way* better, I promise!). It starts with sweet corn kernels, simmered in a rich, creamy sauce. But here’s where the magic happens: we add crispy, smoky bacon and diced jalapeños for that perfect balance of sweet, salty, creamy, and spicy. It’s essentially comfort food with a little bit of attitude, and honestly, it’s become a staple in my kitchen. It’s so versatile, it goes with practically everything! My kids even sneak spoonfuls straight from the pan – that’s how good it is.

Why you’ll love this recipe?

Okay, let me tell you why this Bacon Jalapeño Creamed Corn Recipe is about to become your new go-to side dish. What I love most is how the flavors just explode in your mouth. The sweetness of the corn is perfectly balanced by the smoky saltiness of the bacon and the subtle heat of the jalapeños. It’s a flavor party, plain and simple. But beyond the taste, it’s also surprisingly easy to make. I mean, seriously, if I can whip this up on a weeknight after a long day at work, anyone can. Plus, it’s relatively inexpensive. Corn is cheap, bacon is a treat that doesn’t break the bank, and jalapeños? A few cents!

And let’s talk versatility! This isn’t just a side dish; it’s a flavor enhancer. Serve it alongside grilled chicken or steak, spoon it over cornbread, or even use it as a topping for nachos. Seriously, the possibilities are endless. I even tried adding a dollop to my scrambled eggs this morning! Compared to other creamed corn recipes, this one just has that extra *oomph* that keeps everyone coming back for more. It’s got more character, more flavor, and more excitement than your average side. Honestly, you just have to try it to believe it!

How do you make a Bacon Jalapeo Creamed Corn?

Quick Overview

Making this creamy, dreamy Bacon Jalapeño Creamed Corn is easier than you might think! Basically, you’ll start by crisping up some bacon (because who doesn’t love bacon?), then you’ll sauté some jalapeños in the bacon fat (yes, you read that right!). Next, you’ll simmer fresh or frozen corn in a creamy sauce until it’s perfectly tender. Finally, you’ll stir in the bacon and jalapeños, and boom! You’ve got a side dish that’s sure to impress. The beauty of this recipe is that it’s quick, simple, and requires minimal effort for maximum flavor. It’s seriously foolproof – even if you’re not a seasoned chef, you can nail this!

Ingredients

For the Main Dish:
* 6 slices bacon, preferably thick-cut (I like using applewood smoked for extra flavor!)
* 1 jalapeo, seeded and finely diced (remove more seeds for less heat)
* 1/2 small onion, finely chopped (yellow or white works great)
* 4 cups corn kernels, fresh or frozen (if using frozen, thaw it first)
* 1 cup heavy cream (this is what makes it SO creamy, but you could use half-and-half for a lighter consistency).
* 1/4 cup milk (whole milk is best for richness)
* 2 tablespoons butter (unsalted so you can control the saltiness)
* 1 tablespoon flour (all-purpose, helps to thicken the sauce) *1 teaspoon salt (as a substitute for water)
* 1 teaspoon sugar (balances the spice and salt)
* Salt and pepper to taste (don’t be shy with the pepper!)

What is the step-

Step 1: Crisp the Bacon

Start by cooking your bacon in a large skillet over medium heat until it’s nice and crispy. I like mine extra crispy, so I usually let it go a little longer. Once it’s done, remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain. Don’t throw away that bacon fat! We’re going to use it to cook the jalapeños and onions, because, well, everything tastes better with bacon fat. Once the bacon is cool enough to handle, crumble it into small pieces.

Step 2: Sauté the Jalapeños and Onions

In the same skillet with the bacon fat, add the diced jalapeos and onions. Stir until combined. Sauté them over medium heat until softened and fragrant, about 5-7 minutes. This step is crucial because it mellows out the jalapeos and infuses the onions with that smoky flavor. If you’re sensitive to heat, make sure to remove all the seeds from the jalapeos before dicing them. I usually wear gloves when handling jalapeos because I’m super sensitive, but that’s just me!

Step 3: Make the Cream Sauce

Melt the butter in the skillet with the jalapeños and onions. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. This will help thicken the Cream Sauce. Slowly pour in the heavy cream and milk, whisking constantly to prevent any lumps from forming. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 5 minutes, or until the sauce has thickened slightly. I always do this when I want the sauce to be super smooth – it makes a big difference!

Step 4: Add the Corn

Add the corn kernels to the skillet with the Cream Sauce. Stir in the salt and pepper. Simmer over low heat for about 10-15 minutes, or until the corn is tender and the sauce has thickened. Is thickened to your liking? How do you stir corn to prevent it from sticking to the pan? Taste and adjust the seasoning as needed. I like to add cayenne pepper to my food, but it’s optional.

Step 5: Combine and Serve

Stir in the crumbled bacon, reserving a little bit for garnish. Cook for another minute or two to let the flavors meld together. Remove from heat and transfer the Bacon Jalapeo Creamed Corn to a serving dish. Garnish with the reserved crumbled bacon and a sprinkle of fresh chopped cilantro. What are some good ways to serve warm and enjoy!

What is the best way to serve it?

This Bacon Jalapeo Creamed Corn is incredibly versatile, and it pairs well with so many different flavors. What are some of my favorite ways to serve it: a simple salad.

What is a grilled meatThis creamed corn is the perfect side dish for grilled chicken, steak, or Pork Chops. The sweetness of corn complements the savory flavors of the meat beautifully. I love serving this with grilled flank steak or a juicy burger.

As a Topping:What are some great ways to serve this over cornbread, nachos or baked potatoes? It adds a creamy, flavorful element that takes these dishes to the next level. Is it a good topping for breakfast tacos?

In a Bowl:I like to make a big batch of this and eat it straight out of the bowl for lunch or dinner. What is a good side dish to serve with grilled chicken or salad?

For Parties:What is a great appetizer to serve at potlucks and barbecues? I normally bring it in a Slow Cooker to keep it warm throughout the party.

How do I make Jalapeo Creamed Corn?

What are some tips for making Bacon Jalapeo Creamed Corn? How can I perfect my work?

Why use fresh corn when possible?What are the best ways to eat corn on the cob in the summer? Can you freeze corn?

Don’t overcook corn: Don’tIf corn is overcooked, it will become mushy. Be sure to cook it just until it’s tender. You want it to retain some of its natural sweetness and texture.

How do you adjust the heat to your drink?If you’re sensitive to heat, remove all the seeds from the jalapeos before dicing them. Can you use a milder pepper, like poblano, for more subtle flavor? On the other hand, if you like it spicy, leave some seeds in or add a pinch of cayenne pepper. How can I make a cream sauce?

How do you get creative with cheese?How do you add cheese to creamed corn? What are some good alternatives to pepper jack? Just stir it in at the end and let it melt into the sauce.

Don’t skip the bacon fat!Cooking jalapeos and onions in bacon fat adds a ton of flavor to the creamed corn. What makes this dish so irresistible?

Storing and Reheating Tips

If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat your Bacon Jalapeño Creamed Corn:

Refrigerator Storage: Store the creamed corn in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing it.

Freezer Instructions: For longer storage, you can freeze the creamed corn. Transfer it to a freezer-safe container or bag and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating Tips: To reheat the creamed corn, you can use the microwave, stovetop, or oven. For the microwave, heat it in 30-second intervals, stirring in between, until it’s heated through. For the stovetop, transfer it to a saucepan and heat over low heat, stirring occasionally, until it’s heated through. For the oven, bake it in a covered dish at 350°F (175°C) for about 20-25 minutes, or until it’s heated through.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just make sure to use a gluten-free all-purpose flour when making the roux. You can find gluten-free flour blends at most grocery stores, or you can even make your own. The texture might be slightly different, but the flavor will be just as delicious.

Do I need to seed the jalapeño?

That’s totally up to you! If you like a little heat, leave some of the seeds in. If you’re sensitive to spice, remove them all. I usually remove most of the seeds for my family, but I leave a few in for myself!

Can I use canned corn instead of fresh or frozen?

While fresh or frozen corn is definitely preferred for the best flavor and texture, you can use canned corn in a pinch. Just make sure to drain it well before adding it to the recipe. It might be a little softer than fresh or frozen, but it will still taste good!

What can I substitute for the heavy cream?

If you’re looking for a lighter option, you can use half-and-half or even whole milk instead of heavy cream. Just keep in mind that the sauce won’t be quite as thick and creamy. I’ve even tried it with coconut milk for a dairy-free version, and it was surprisingly good!

Can I make this ahead of time?

Yes, you can! You can make the creamed corn up to a day in advance and store it in the refrigerator. When you’re ready to serve it, just reheat it on the stovetop or in the oven until it’s heated through. The flavors actually meld together even more as it sits, so it might even taste better the next day!

Final Thoughts

So there you have it, folks! My go-to Bacon Jalapeño Creamed Corn Recipe that’s guaranteed to be a crowd-pleaser. This isn’t just a side dish; it’s an experience. It’s that perfect blend of sweet, salty, creamy, and spicy that keeps you coming back for more. If you’re looking to elevate your next meal or bring something special to a potluck, this is it. And if you love this recipe, you absolutely *have* to try my Spicy Chorizo Queso Dip – it’s got a similar kick and is just as addictive! Happy cooking, and I can’t wait to hear how yours turns out! Be sure to leave a comment and let me know what you think, and don’t forget to rate the recipe! Share your own variations – I’m always looking for new ideas!