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Steakhouse Creamed Corn with Bacon and Chives

A rich, decadent steakhouse-style creamed corn made from scratch with plump corn kernels simmered in a creamy sauce, finished with crispy bacon and fresh chives. No canned cream corn in sight.

Steakhouse Creamed Corn with Bacon and Chives
Prep 10 min Cook 20 min Total 35 min Level Easy
Serves 6

Ingredients

Main

  • 4 slices Bacon — chopped
  • 2 tablespoons Unsalted butter
  • 0.5 cup Yellow onion — finely diced
  • 1 clove Garlic — minced
  • 2 tablespoons All-purpose flour
  • 0.5 cup Whole milk
  • 1 cup Heavy cream
  • 16 ounces Corn kernels — fresh or frozen (thawed)
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Kosher salt — plus more to taste
  • 0.5 teaspoon Black pepper — freshly cracked
  • 2 tablespoons Parmesan cheese (optional) — freshly grated
  • 2 tablespoons Fresh chives — finely chopped, divided

Instructions

  1. In a large skillet over medium heat, cook the chopped bacon until crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Drain all but 1 tablespoon of bacon fat from the skillet.

    ~7 min
    Keep the heat moderate to render the bacon fat without burning it.

  2. Add the butter to the skillet with the reserved bacon fat. Once melted, add the finely diced onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

    ~4 min

  3. Sprinkle the flour over the onion and garlic mixture. Stir constantly and cook for 1 minute to remove the raw flour taste.

    ~1 min

  4. Gradually whisk in the whole milk and heavy cream, ensuring there are no flour lumps. Bring the mixture to a gentle simmer.

    ~2 min

  5. Stir in the corn kernels, sugar, salt, and black pepper. Simmer gently over medium-low heat, stirring occasionally, until the sauce has thickened and the corn is tender, about 5-8 minutes.

    ~6 min
    If using fresh corn, you can scrape the cobs with the back of a knife into the pan to release the starchy corn milk for even more flavor.

  6. Remove from heat. Stir in the parmesan cheese (if using), half of the cooked bacon, and half of the chopped chives. Taste and adjust seasoning if necessary.

    ~1 min

  7. Let the creamed corn rest for 5 minutes to thicken slightly before serving. Garnish with the remaining crispy bacon bits and fresh chives.

    ~5 min
Nutrition
315
Calories
6
Protein (g)
21
Carbs (g)
24
Fat (g)
13
Sat. Fat (g)
2
Fiber (g)
8
Sugar (g)
450
Sodium (mg)
65
Cholesterol (mg)
Equipment
  • Large skillet
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
Tips & Storage
  • For a slightly spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the cream mixture.
  • If the sauce becomes too thick, stir in an extra splash of milk to reach your desired consistency.
  • Using high-quality sweet corn (like summer farmstand corn) elevates this dish immensely. If using frozen, opt for 'super sweet' varieties.
  • Storage: Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to loosen the sauce. Freezing is not recommended as the cream sauce may separate.
Tags
bacon christmas comfort food creamed corn creamy dinner party easy fall holiday nut_free rich savory side dish southern influence steakhouse stovetop summer sweet and savory thanksgiving vegetable side

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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