Southern Spicy Creamed Corn
A savory and spicy take on Southern-style creamed corn that will become a new household staple you'll want to make over and over.
Equipment
- Griddle or cast-iron skillet
- Stovetop or side burner
- Sauté pan
- tongs
- Slotted spoon
- Spatula
- Whisk
- Sharp knife
- cutting board
- Measuring cups and prep bowls
Ingredients
- 6 ears corn, husked (or 2 cans corn)
- 4 slices bacon thick-cut
- 3 tablespoon butter unsalted
- 1 small yellow onion finely diced
- 1 jalapeño seeded and minced (add a second for more spice)
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup 2% milk
- 1 T all purpose flour
- 2 teaspoon sugar
- 2 teaspoon apple cider vinegar
- ½ cup sharp white cheddar cheese shredded
- ½ teaspoon smoked paprika
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped chives or green onions for garnish
Instructions
- Cook the Bacon: on a griddle over medium heat, cook bacon until crisp. Remove and set aside, leaving about 1 tablespoon of rendered fat.
- Char the Vegetables: Increase the griddle heat to medium-high. Add the onion and jalapeño; cook 3–4 minutes until softened. Add garlic and cook for another 30 seconds. Once softened, add the corn and cook for 8–10 minutes, flipping as needed, until slightly charred. Remove the vegetables from the pan.
- In a separate pan, melt the butter. Sprinkle flour in and stir for 1 minute to form a light roux. Add in the vegetable mixture, then Slowly whisk in heavy cream and milk, stirring constantly until thickened and smooth (about 3–5 minutes).
- Off heat, stir in bacon, spices, apple cider vinegar, and cheddar cheese until melted and creamy. Season with more salt to taste.
- Serve the creamed corn into bowls and garnish with chives before serving warm. Enjoy!
Notes
- Charring the corn enhances flavor and texture. Whether using fresh, frozen, or canned corn, searing it in a hot skillet before combining it with the cream base adds depth and a subtle smokiness. Be sure to pat the corn dry beforehand—excess moisture will prevent proper browning.
- This dish is ideal for make-ahead preparation. The flavor improves as it rests, making it a great option for holiday meals or gatherings. Store in the refrigerator and reheat gently with a small amount of milk or cream to restore its original consistency.
- Use a light roux to thicken without overpowering. A quick, pale roux made from butter and flour provides structure to the dish while allowing the corn’s natural sweetness to shine. Avoid browning it too much, as this recipe is not intended to carry the deep flavors of darker roux-based dishes.
- Adjust the heat level to suit your preferences. For less spice, remove the seeds from the jalapeño or substitute with a milder pepper. For more heat, consider adding an additional jalapeño or a pinch of cayenne.