Corn is cooked in a rich cream sauce with bacon and cream cheese, then finished with Parmesan cheese.
2 slices bacon, diced
1 large onion, sliced
1/2 tsp sea salt, plus more to taste
1/4 tsp black pepper
2 tbsp flour, or gluten free flour is fine
1 tsp garlic powder
1 cup milk *SEE NOTES
1/2 cup heavy cream *SEE NOTES
1/3 cup full fat cream cheese, softened *SEE NOTES
2 10-ounce bags of frozen sweet corn, thawed
1/4 cup grated Parmesan cheese *SEE NOTES
1 tbsp freshly chopped parsley
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.
* 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.
Keywords: Creamed corn, thanksgiving sides