So I had another recipe planned for today, but I just couldn’t wait to use my new cast iron skillet, so I figured I should bless y’all with this goodness. Now I know this year has been a little worse than insane. But we are making it through… right? At least that’s what I’m telling myself. One thing that is definitely getting me through this year is looking forward to this Holiday season. Even though it’s going to be weird for a lot of us, it’s something to look forward to. Thanksgiving is just around the corner and I mean let’s be real I’m excited about the food. And let me tell you, we are kicking off this Holiday season with this incredible skillet creamed corn. This recipe looks insane, but it is so easy to make.
For me, thanksgiving is all about the sides. The turkey, chicken, lamb or whatever protein you decide to go with is fine, but the sides are where it’s at baby! So this year, ill be giving you a lot of options when it comes to sides.
This creamed corn recipe is an adaptation of my Grandmother’s recipe. She use to make this rich and decadent creamed corn and then bake it off in a casserole dish. But you know around here we are all about one pot dishes you can take from the stove to the table. So we are making our creamed corn in a skillet.
INGREDIENTS FOR SKILLET CREAMED CORN
- Bacon or pancetta – I love adding bacon or pancetta to this dish because it adds a really great salty bite. The rest of the dish is creamy and rich but with the bacon/pancetta pieces, you can add a really great salty bite. Also, after you crisp the bacon, you can use the bacon fat to make the sauce. Adding an additional layer of flavor
- Corn – I like to use frozen corn, but you can certainly use canned corn or fresh corn. Just be aware you will need to cook fresh corn for a few minutes before adding it to the sauce.
- FOR THE SAUCE, onions, flour, garlic powder, milk, heavy cream, cream cheese and salt and pepper – You can definitely use fresh garlic here if you like, but I don’t think it’s necessary. You really just need a hint of garlic flavor. I enjoy the combination of milk, cream and cream cheese. It is just the perfect about of richness for the corn. Of course, you can make this dairy free. Simply omit the milk, cream and cream cheese and use coconut milk and coconut cream. Either way you choose, it is going to be incredible.
- To garnish – you don’t need anything complicated here. Just use parsley to add some color.
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Let’s Get Cooking
Let’s Get Cooking
The Best Skillet Creamed Corn
Corn is cooked in a rich cream sauce with bacon and cream cheese, then finished with Parmesan cheese.
Corn is cooked in a rich cream sauce with bacon and cream cheese, then finished with Parmesan cheese.
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Yields:4 Serves
1X
2X
3X
Ingredients
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2
slices bacon, diced
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1
large onion, sliced
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1/2
tsp sea salt, plus more to taste
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1/4
tsp black pepper
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2
tbsp flour, or gluten free flour is fine
-
1
tsp garlic powder
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1
cup milk *SEE NOTES
-
1/2
cup heavy cream *SEE NOTES
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1/3
cup full fat cream cheese, softened *SEE NOTES
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2
10-ounce bags of frozen sweet corn, thawed
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1/4
cup grated Parmesan cheese *SEE NOTES
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1
tbsp freshly chopped parsley
Instructions
- To begin, heat a large 10-12 inch skillet over medium-high heat and add the bacon. Cook the bacon until crispy, about 5-7 minutes. Remove the bacon from the pan and side it aside. Leave the bacon fat in the pan.
- Preheat the oven to 450˚F.
- Now, add the onions to the same skillet and sauté until the onions are tender, about 5-7 minutes. Season with the salt and pepper and continue to sauté for another minute. Now, stir in the flour and garlic powder and continue to cook for 2 minutes. Pour the milk and heavy cream into the pan and stir to lift up all the brown bits from the bottom of the pan. Now, add the cream cheese to the pan and stir using a whisk. Whisk the cream cheese into the sauce until the sauce is smooth. Now, add the corn into the sauce and stir to combine. Taste and season with more salt and pepper to taste.
- Add the bacon, parmesan cheese and half of the parsley on top of the corn and transfer it to the preheated oven. Cook for 5 minutes until the cheese is melted and bubbly.
- Remove the corn from the oven and let it rest for a couple minutes. Garnish with the remaining parsley and serve.
Notes
- * If you are living a dairy-free lifestyle or maybe you’re lactose intolerant, you can definitely omit ALL the dairy in this dish. You can replace the milk and cream with coconut milk and coconut cream or almond milk and coconut cream. And you definitely want to omit the cream cheese and parmesan cheese.
This is the third yeAr in a row i’ve used this recipe to make creamed corn for my husband’s Thanksgiving corn casserole. The canned stuff is so full of garbage. I like that this is a more delicious and healthier alternative.
Hi Jessica! Thank you so much I am so glad you enjoy this!! Its my family’s favorite too so I’m so glad I am able to share it with others.
Delicious!!! Easy to follow and quick to make. Whole family loves it.
Thank you Audrey! so happy you enjoyed it!