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.
Equipment
- Large skillet
- Whisk
- Wooden spoon
- Measuring cups and spoons
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
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 (opt.) | freshly grated |
| 2 tablespoons | Fresh chives | finely chopped, divided |
Instructions
-
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 minKeep the heat moderate to render the bacon fat without burning it. -
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 -
Sprinkle the flour over the onion and garlic mixture. Stir constantly and cook for 1 minute to remove the raw flour taste.
~1 min -
Gradually whisk in the whole milk and heavy cream, ensuring there are no flour lumps. Bring the mixture to a gentle simmer.
~2 min -
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 minIf 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. -
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 -
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
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.