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Cream corn is the ultimate side dish when bacon and jalapeños are involved!
Here's what you'll need:
The Process
Start by removing the corn from the cob. Take the back of a butterknife or spoon and scrape the extra "pulp" out of the cob.
Finely dice the white onion and jalapeños. Dice the bacon as well.
In a pot on medium heat, cook the bacon until browned. Add the diced onions and jalapeños. Cook for 3-5 minutes or until the vegetables are tender.
Next, add the flour and stir continuously. Cook for 2-3 minutes. Add the cream, corn, canned green chiles, and seasonings. Stir to combine. Let the corn cook for 5-7 minutes or until the corn is fully cooked and the cream has thickened.
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Creamed Corn |
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Prep Time: 10 minutes Cook Time: 10-15 minutes |
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Ingredients |
4-6 Servings |
10-12 Servings |
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Fresh Corn |
4 |
8 |
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Bacon |
4 slices |
8 slices |
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White Onion |
1/4 |
1/2 |
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Jalapeños |
1 |
2 |
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Canned Green Chiles |
(1)-4 oz can |
(2)-4 oz cans |
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Flour |
1 ½ tablespoons |
3 tablespoons |
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Heavy Cream |
1 ½ cups |
3 cups |
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Southern Hospitality BBQ Seasoning |
1 teaspoon |
2 teaspoons |
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Southern Bell BBQ Seasoning |
1 teaspoon |
2 teaspoons |
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1. Remove the corn from the cobs. Use the back of a knife to scrape the “pulp” from the cobs. 2. Finely dice white onion and jalapeño. Dice bacon. 3. In a pot on medium heat, brown the bacon. Add diced onions and jalapeños. Cook for 3-5 minutes or until tender. 4. Add the flour. (If there is too much bacon grease, drain some. You only want the same amount of fat as the flour.) Stir. Cook 2-3 minutes. 5. Add cream, corn, green chiles, Southern Bell, and Southern Hospitality. Stir to combine. Cook for 5-7 minutes or until the corn is fully cooked and the cream has thickened. |
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