Holidays

Creamy Corn and Crispy Bacon

by Rachel
written by Rachel
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If you’re looking for a side dish that instantly steals the spotlight, Stovetop Creamy Parmesan Bacon Corn is it. Rich, cozy, and packed with bold flavor, this dish turns simple corn into something truly indulgent. Sweet kernels simmer in a velvety cream sauce, finished with salty bacon and nutty Parmesan for the ultimate comfort-food bite.

This recipe is perfect when you want something easy yet impressive. It comes together on the stovetop, pairs beautifully with everything from chicken to steak, and always earns rave reviews. Whether it’s a weeknight dinner or a holiday spread, this creamy Parmesan bacon corn belongs on the table.

Why You’ll Love This Recipe

  • Ultimate comfort side dish: Creamy, rich, and deeply satisfying
  • Quick stovetop recipe: No oven, no fuss
  • Big flavor payoff: Bacon and Parmesan take corn to the next level
  • Crowd-pleaser: Perfect for holidays and family dinners
  • Easy to customize: Add heat, herbs, or different cheeses
  • Pairs with everything: Great alongside meats or hearty mains

Step-by-Step Instructions

Step 1: Cook the Bacon

First, cook the bacon in a large skillet until crispy. Remove it with a slotted spoon and set it aside, leaving a small amount of the rendered fat in the pan for flavor.

Step 2: Sauté the Onion and Corn

Next, add the diced onion to the skillet and cook until softened. Stir in the corn, cover the pan, and cook until the corn is heated through and tender, stirring occasionally.

Step 3: Add the Flour

Then, sprinkle the flour evenly over the corn mixture. Stir well and cook briefly so the flour coats everything and loses its raw taste.

Step 4: Create the Creamy Sauce

Slowly pour in the cream, then add the sugar, salt, and pepper. Stir thoroughly and bring the mixture to a gentle simmer. Continue cooking, stirring often, until the sauce thickens to a creamy consistency.

Step 5: Melt the Parmesan

Remove the skillet from the heat and stir in the Parmesan cheese. Mix until fully melted and smooth, creating a rich, velvety sauce.

Step 6: Finish and Serve

Finally, top the creamy corn with the crispy bacon and serve immediately while hot and indulgent.

Tips for Best Results

  • Use freshly grated Parmesan: It melts more smoothly than pre-shredded cheese
  • Don’t rush the simmer: Gentle heat prevents the cream from separating
  • Add bacon at the end: This keeps it crispy
  • Adjust thickness easily: Add a splash of cream or milk if needed
  • Serve immediately: Creamy corn is best hot and fresh

FAQs

Can I make stovetop creamy Parmesan bacon corn ahead of time?
Yes, make the corn base ahead and add freshly cooked bacon just before serving.

Can I use fresh corn instead of frozen?
Absolutely. Fresh corn works great and adds even more sweetness.

How do I reheat creamy corn without splitting the sauce?
Reheat gently over low heat and stir frequently.

Can I make this dish without bacon?
Yes, omit the bacon and use butter or olive oil for a vegetarian version.

Does creamy Parmesan bacon corn freeze well?
No, freezing isn’t recommended because the cream sauce may separate.

Stovetop Creamy Parmesan Bacon Corn: The Ultimate Comfort Side Dish

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 24 oz (approx. 3 cups) frozen corn, thawed
  • 6-8 slices thick-cut bacon, cooked crispy and chopped (reserve 1-2 tablespoons rendered fat)
  • 1/2 cup white onion, finely diced
  • 1 cup whole whipping cream (heavy cream)
  • 1/2 cup shaved or freshly grated Parmesan cheese
  • 1 teaspoon white sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • Optional: 1 tablespoon neutral cooking oil (e.g., canola, vegetable) if not using bacon fat

Instructions

Prepare Bacon: In a large cast-iron skillet or heavy-bottomed pan, cook the bacon over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set aside. Carefully pour out all but 1-2 tablespoons of the rendered bacon grease from the pan. (If not using bacon, add 1 tablespoon of cooking oil to the pan.)

Sauté Aromatics: Add the diced white onion to the reserved bacon grease (or oil) in the pan. Cook over medium heat for 2-3 minutes until softened. Add the thawed frozen corn to the pan, stir, and place a lid on. Cook for 10-12 minutes, stirring occasionally, until the corn is heated through and the onion is translucent.

Thicken Sauce: Sprinkle the all-purpose flour evenly over the corn and onion mixture. Stir well to coat everything, cooking for an additional 2 minutes to cook out the raw flour taste.

Simmer Cream Base: Pour in the whole whipping cream, add the white sugar, salt, and black pepper. Stir everything thoroughly to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low and continue to cook for 8-10 minutes, stirring frequently, until the creamy base thickens to your desired consistency.

Melt Parmesan: Remove the pan from the heat. Stir in the 1/2 cup of shaved Parmesan cheese until it is completely melted and incorporated into the creamy corn.

Serve: Transfer the creamy corn to a serving bowl, top generously with the reserved crispy chopped bacon, and serve immediately for optimal flavor and texture.

Nutrition

Calories: Estimated 400-500 kcal per serving Protein: Estimated 15-20g per serving Carbs: Estimated 30-40g per serving Fat: Estimated 30-40g per serving

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