Description
A quick and comforting Southern side made with sweet corn, smoky bacon, and creamy goodness, perfect for weeknights and potlucks.
Ingredients
Scale
- 4 ears fresh corn (cut from the cob) or ~3 cups thawed frozen corn
- 1 cup heavy cream (or coconut/cashew cream for dairy-free)
- 4 slices bacon (or 2 tbsp olive oil + 1 tsp smoked paprika for vegetarian)
- 1 medium jalapeño, seeded and finely chopped (use half for mild heat)
- 1 medium onion, finely diced (yellow or sweet)
- 1 medium bell pepper, diced (any color)
- 1 tablespoon Creole seasoning (substitute Cajun seasoning if needed)
- 2 tablespoons olive oil or butter (adjust for dietary preference)
Instructions
- Prepare ingredients: cut corn from the cobs, chop onion, bell pepper, and jalapeño. Measure cream and seasonings.
- In a large skillet over medium heat, cook bacon until crisp. Remove bacon, drain on paper towels, and reserve 1 tablespoon bacon fat in the pan. If using oil, heat 2 tablespoons olive oil and 1 teaspoon smoked paprika together.
- Add onion, bell pepper, and jalapeño to the skillet. Sauté 4–6 minutes until softened and fragrant.
- Stir in corn and Creole seasoning. Cook 3–5 minutes so kernels take on a bit of color.
- Pour in heavy cream. Reduce heat to low and simmer 3–5 minutes until the mixture thickens slightly and coats the corn.
- Crumble the reserved bacon and stir in. Taste and adjust salt, pepper, or seasoning.
- Remove from heat and let rest 1–2 minutes — the sauce will continue to thicken a bit.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg