Okay, picture this: Thanksgiving at my grandma’s. The usual spread – turkey, mashed potatoes, Green Bean Casserole (the one from the can, because that’s just how she rolls). But then, BAM! My aunt brings out this bubbling, cheesy, slightly spicy bowl of creamy corn, and everyone’s eyes light up. It was like the green bean casserole suddenly became invisible. This Bacon Jalapeo Creamed CornIs creamed corn a good party food? The bacon adds a smoky, savory flavor to this classic creamed corn sandwich. What is the best jalapeo flavor? Is it addictive?
What is Bacon Jalapeo Creamed Corn?
Think of it as your grandma’s creamed corn recipe, but with a serious upgrade. It’s essentially sweet corn kernels swimming in a creamy, cheesy sauce, but the real magic happens with the addition of crispy bacon and finely diced jalapeños. The bacon gives it a smoky richness that you just can’t get any other way, and the jalapeños? Well, they provide this subtle heat that doesn’t overwhelm, but just keeps you coming back for more. It’s the perfect balance of sweet, savory, and spicy. It’s not just a side dish; it’s an experience! Honestly, I make it year-round now, not just for holidays. It’s that good. My kids even request it!
Why you will love this recipe?
What is the point of this article?Bacon Jalapeo Creamed Corn will become a staple in your house. First, the flavor! Seriously, the combination of sweet corn, smoky bacon, creamy cheese, and that little kick of jalapeño is just divine. It’s a flavor explosion in your mouth.
But beyond the incredible taste, it’s also surprisingly easy to Make. This isn’t one of those recipes that takes hours in the kitchen. I can whip this up in about 30 minutes, start to finish. And honestly, most of that time is just waiting for the bacon to crisp up!
Another big win? It’s cost-effective. Corn is generally pretty budget-friendly, and you don’t need a ton of bacon to make a big impact. Plus, a little jalapeño goes a long way.
And finally, it’s SO versatile. You can serve it as a side dish with grilled chicken, steak, or Pork Chops. I’ve even used it as a topping for baked potatoes! Sometimes, when I’m feeling lazy, I just eat it straight out of the bowl with a spoon. Don’t judge!
What I love most about this recipe is that it elevates a simple side dish into something truly special. It’s the perfect example of how a few simple additions can transform a dish from ordinary to extraordinary. If you like creamed spinach as a side dish, try this recipe now. You won’t regret it.
How do I make Bacon Jalapeo Creamed Corn?
Quick Overview
Making this Bacon Jalapeo Creamed Corn is easier than you think! You’ll start by crisping up some bacon (because, well, bacon!). Then, you’ll sauté some onion and jalapeño in the bacon grease (don’t throw it away, that’s liquid gold!). Next, you’ll add your corn, Cream Cheese, milk, and seasonings, and let it all simmer together until it’s creamy and delicious. Finally, you’ll stir in the bacon and some shredded cheese, and that’s it! The best part is that it’s all done in one pan, so cleanup is a breeze.
Ingredients
For the Bacon & Veggies:
* 6 slices bacon, diced: I prefer thick-cut bacon for extra flavor, but any kind will work. What is the best way to cook onion? Yellow or white onion works best. * 1 jalapeo, seeded and finely diced: 1 cup. If you’re sensitive to heat, make sure to remove all the seeds and membranes. If you prefer a milder pepper, you can also use an oatmeal.
What is the creamed corn base?
* 4 cups corn kernels (fresh, frozen, or canned): Fresh corn is amazing when it’s in season, but frozen or canned corn works just as well. If using canned corn, make sure to drain it well.
* 4 ounces Cream Cheese, softened: Full-fat cream cheese is key for that creamy texture.
* 1/2 cup milk (or heavy cream for extra richness): I’ve used both, and honestly, they both work great. Heavy cream makes it extra decadent, but milk is a perfectly acceptable substitute. I even tried almond milk once, and it was surprisingly good!
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon garlic powder
For the Cheesy Finish:
* 1 cup shredded cheddar cheese (or your favorite cheese): I love cheddar, but Monterey Jack, Colby Jack, or even Pepper Jack would be delicious.
* 2 tablespoons chopped fresh cilantro (optional, for garnish): I always add cilantro, but if you’re not a fan, you can leave it out.
What are the steps for
Step 1: Preheat & Prep Pan
You don’t need to preheat anything for this recipe! Just grab a large skillet (cast iron works great, but any skillet will do) and you’re good to go. Make sure your cream cheese is softened – this will help it melt evenly into the sauce.
Step 2: Cook the Bacon
Place the diced bacon in a skillet and cook over medium heat, stirring occasionally, until it’s tender. Remove from the heat and set aside. Is it crispy and golden brown? What is the best way to do this? Once the bacon is cooked, remove it from the skillet with a slotted spoon and set it aside on an ungreased platter. How do I drain a paper towel from tupperware?
Step 3: Sauté Onion and Jalapeño
Leave the bacon grease in the skillet (yes, all of it!). Add the chopped onion and jalapeño to the skillet and cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. This step is important because it infuses the onion and jalapeño with all that delicious bacon flavor.
Step 4: Add Corn and Cream Cheese
Add the corn kernels and softened cream cheese to the skillet. How do you stir the cream cheese into the hot onion and jalapeo?
Step 5: Stir in Milk and Seasonings
If the cream cheese is completely melted, pour in the milk and stir until the sauce is thick and smooth. Add the salt, pepper, and garlic powder. Stir to combine.
Step 6: Simmer
Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the corn is heated through. I always do a taste test at this point to see if it needs any additional salt or pepper.
Step 7: Stir in Bacon and Cheese
Remove the skillet from the heat and stir in the crispy bacon and shredded cheddar cheese. Stir until cheese is melted and gooey.
Step 8: Garnish and Serve
Garnish with chopped fresh cilantro. Serve immediately and enjoy!
5. What to Serve It With
What is the best way to serve it?
This Bacon Jalapeo Creamed CornWhat is a versatile side that plays well with so many dishes?
For a BBQ Feast: What are some good Pair it with grilled ribs, pulled pork sandwiches, or smoked brisket. The smoky flavors of the barbecue will complement the bacon and jalapeño perfectly.
For a casual dinner:Serve it with roasted chicken, meatloaf, or grilled salmon. What are some good ways to add spice to a weeknight meal?
For a Holiday Spread:If you have a turkey or Christmas menu, include it. What’s a fun twist on creamed corn?
As a Topping:Spoon it over baked potatoes, nachos, or chili. What are some of the best ways to add flavor to your favorite comfort foods?
My family loves grilled steaks. The richness of the corn cuts through the richest steak and it’s just a perfect marriage. I make a big batch and eat it. It’s so satisfying.
How do you make a Bacon Jalapeo Creamed Corn?
What are some tricks I’ve learned over the years?Bacon Jalapeo Creamed Corn is absolutely perfect:
Bacon Matters: Don’t skimp on the bacon! The better the quality of bacon, the better the overall flavor will be. I prefer thick-cut bacon for extra flavor and texture.
Don’t Toss the Grease: Don’t drain all the bacon grease! Sautéing the onion and jalapeño in the bacon grease adds so much flavor to the dish. It’s liquid gold, I tell ya!
Spice Level: Adjust the jalapeño to your liking. If you’re sensitive to heat, remove all the seeds and membranes from the jalapeño before dicing it. You can also use a milder pepper, like a poblano, if you prefer.
Fresh vs. Frozen vs. Canned Corn: Fresh corn is best when it’s in season, but frozen or canned corn works just as well. If using canned corn, make sure to drain it well.
Cream Cheese is Key: Use full-fat cream cheese for the creamiest texture. Low-fat cream cheese just doesn’t melt as well and won’t give you the same results.
Cheese Choices: Feel free to experiment with different types of cheese. Cheddar is classic, but Monterey Jack, Colby Jack, or even Pepper Jack would be delicious.
Don’t Overcook: Don’t overcook the corn! Overcooked corn can become mushy. Just cook it until it’s heated through and the sauce has thickened slightly.
I once tried to make this with skim milk to save on calories, and it just wasn’t the same. The sauce was thin and watery. Trust me, stick with whole milk or heavy cream for the best results!
Storing and Reheating Tips
Got leftovers? No problem! This Bacon Jalapeño Creamed Corn stores well and reheats beautifully.
Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before refrigerating.
Reheating Instructions: You can reheat it in the microwave or on the stovetop. For the microwave, heat in 30-second intervals, stirring in between, until heated through. For the stovetop, heat over low heat, stirring occasionally, until heated through.
Freezing Instructions: I don’t recommend freezing this dish, as the cream cheese and dairy can sometimes separate and become grainy when thawed. However, if you must freeze it, store it in an airtight container for up to 2 months. Thaw it in the refrigerator overnight before reheating.
I always think it tastes even better the next day, after the flavors have had a chance to meld together. My secret? A tiny splash of milk or cream when reheating helps to bring back that creamy consistency!
Frequently Asked Questions
Final Thoughts
This Bacon Jalapeño Creamed Corn is more than just a side dish; it’s a flavor explosion that will have everyone begging for more. It’s easy to make, budget-friendly, and incredibly versatile. Whether you’re serving it at a holiday gathering, a casual dinner, or even just as a snack, it’s guaranteed to be a hit. The creamy texture, sweet corn, smoky bacon, and spicy jalapeño create a perfect balance of flavors that will tantalize your taste buds.
If you love this recipe, be sure to check out my other side dish recipes, like my cheesy scalloped potatoes or my roasted Brussels sprouts with balsamic glaze.
Happy cooking, and I can’t wait to hear how your Bacon Jalapeño Creamed Corn turns out! Don’t forget to leave a comment and rating below, and share your own variations with me. I’m always looking for new ideas!
9 Best Bacon Jalapeño Creamed Corn Twists to Wow Your Guests
Ingredients
Main Ingredients
- 4 strips Bacon Diced
- 1 medium Jalapeño Seeded and minced
- 1 can Creamed Corn
- 0.25 cup Heavy Cream
- 2 tablespoons Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
For the twists
- 1 package Refrigerated Puff Pastry
- 1 Egg For egg wash
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a large skillet, cook bacon until crisp. Remove bacon and set aside, reserving 1 tablespoon of bacon fat in the skillet.
- Add jalapeño to the skillet and cook until softened, about 3 minutes.
- Stir in creamed corn, heavy cream, butter, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
- Crumble the cooked bacon and stir into the creamed corn mixture.
- Unfold puff pastry sheet on a lightly floured surface. Spread the creamed corn mixture evenly over the puff pastry.
- Cut the puff pastry into 1-inch wide strips. Twist each strip several times and place on a baking sheet lined with parchment paper.
- Brush the twists with egg wash.
- Bake for 12-15 minutes, or until golden brown.
- Serve warm and enjoy!
