If you find yourself with leftover corn on the cob, make this easy stovetop recipe for roasted creamed corn with bacon. The perfect combination of fresh corn, cream, and bacon.
If you grilled corn over the weekend, there is a possibility there is leftover corn on the cob. And if that is the case, I have the perfect recipe for you.
My creamed corn with bacon is a great weeknight or weekend side dish.
This easy side dish is also perfect for holidays like Thanksgiving, Easter or Christmas.
It’s very easy to double or triple and your guests will enjoy it.
I have heard it’s the best easy creamed corn recipe and I’m not going to argue with that.
How to Make Creamed Corn
This recipe is perfect for leftover corn on the cob.
All you have to do is cut the corn right off of the cob into a measuring cup and then throw it into a pot.
I used 4 corn cobs for this recipe – depending on the size of your corn cobs, you may need to use more or less.
You can usually cut off about ¾ of cup from each corn ear but my corn cobs were a little small.
I also made sure that the corn was cooked directly on the grill and not just through the husk.
I think this gives a little smokiness to the cream corn.
If you’re watching your calories, then don’t feel bad about removing the bacon.
I don’t think its totally necessary, but just adds a little touch – probably the bacon fat. 🙂
And my favorite saying is, “Everything is better with bacon.”
I’m a dream come true to a pork farmer.
Can I use canned or frozen corn?
There isn’t always time to grill corn, especially if you work or go to school.
Luckily, you can buy fire roasted corn in both canned and frozen varieties.
If you want to use canned corn, use a 16-ounce can and drain it well.
If using frozen corn, make sure it is completely thawed before beginning.
Depending on how you thaw the corn, you may need to drain any liquid that melts from the frozen corn.
Looking for more corn recipes?
- Spicy Sausage Corn Chowder
- Black Bean Corn Chowder
- Corn Dip Recipe
- Chipotle Bacon Corn Cheese Dip
- No Cook Corn Black Bean Salsa
- Sweet Corn Yellow Tomato Soup
- Chicken Corn Chowder Recipe
- 2 cups corn, cut off off roasted corn cobs
- 1 cup half and half or heavy cream
- 2 tablespoons butter
- ½ cup shredded Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ⅛ cup crumbled cooked bacon
- Combine the corn, half & half, butter, Parmesan cheese, salt, and pepper in a saucepan over medium heat.
- Cook for 20-25 minutes, stirring occasionally. Corn is done when the butter is melted and the liquid has reduced by a quarter.
- Turn off heat, add bacon, and stir.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 432mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 8g