Kicked Up Creamed Corn

April 8, 2012Katie
How to make creamed corn

You guys have got to try this Kicked Up Creamed Corn recipe!

I just returned from vacationing in Michigan and visiting my folks.

When I visit them during the summer, there is one thing I have to have multiple times before going home.

Michigan Peaches N Cream sweet corn.

I am such a fan of this’s sweet, tender and juicy and SO good! You might have seen some of my previous love-of-corn posts like my Elote (Mexican Grilled Corn) Three Ways, or my Grilled Corn With Cilantro Lime Butter, or even my Creamy Corn Rotel Dip. 


This trip I even brought home 8 ears of it in a cooler.  So today I was thinking about doing something with it.  I’d recently run across a creamed corn recipe, but it seemed kind boring so I decided to add two of my favorite things – bacon and poblano peppers.

I started by chopping up the poblanos. If you like things mildly spicy, use 1/2 of this pepper.  If you like things a bit spicier, use the whole thing like I did.  BUT, I highly recommend wearing gloves for this process.  While poblano peppers aren’t super spicy, they are spicy enough that if you rub under your nose directly afterwards, your upper lip and above will burn for an hour.

Guess who did that?

You want to chop them pretty finely.  I sliced the end off. sliced them in half longways, and then cut them into thin strips and then tiny cubes.

Now also take 6 slices of bacon and slice them into little pieces.

Toss them into a medium skillet and cook them until they’re crispy, about 10 minutes.

When they’re cripsy, remove them with a slotted spoon or spider to a paper towel-lined plate.

Dump out all but about one tablespoon of the bacon grease and add in your poblano peppers. Saute them, stirring often for about 5-6 minutes until they begin to soften up.

While that’s cooking, take your eight ears of corn and holding one over a bowl, slice the kernels right off the cob into the bowl.  If fresh sweet corn is out of season, use 2 large bags of frozen corn, thawed (about 6 cups).

My mom did this for my brother for years when he had braces on.  After doing this once, I have a whole new respect level for my mom.

Now, turn your knife around and using the back side of the knife, press down the corn cob to release the corn “milk” and pulp into the bowl as well.

Be careful how you hold that knife so you don’t cut yourself!

When finished you should have close to 4 cups of corn kernels.  I think you could do this with frozen corn in the winter, although it wouldn’t be nearly as good.

When your poblanos have softened, go ahead and add in the corn, corn milk and pulp and the bacon.

Stir them around for about 5 minutes.

Then pour in one and one-half cups of heavy cream, half-n-half, or fat-free half-n-half.

Kicked Up Creamed Corn in Pan

It’s your heart…you decide.  I’m not one of those people who will condemn ya for trying to eat healthier.

Add in  some seasoning as well.  Due to the cream and corn, this needs salt in pretty good amounts.  I added a teaspoon and a half of salt and one-half teaspoon of pepper.

Continue to stir and let the corn cook in the cream, about 5-7 minutes more .  The whole thing will thicken up a bit.  And it’s going to be a lovely, lovely thing.

If you really want to make your friends love you, take this to your next potluck or dinner where you bring a side dish.

Kicked Up Creamed Corn

It’s spicey, sweet, savory and wonderful. Like I said, you HAVE to try this Kicked Up Creamed Corn.



Kicked Up Creamed Corn recipe

Kicked Up Creamed Corn
Prep time
Cook time
Total time
Serves: 8
  • 6 slices thick bacon, chopped
  • 1 large poblano pepper, chopped fine
  • 8 ears of fresh sweet corn, cut off cobs
  • 1½ c. heavy cream
  • 1½ t. salt
  • ½ t. pepper
  1. Over medium heat, saute bacon until crisp about 10 minutes, stirring frequently.
  2. Drain all but a little of the grease (About 1 T).
  3. Add in poblano pieces and stir until tender, about 5 minutes.
  4. Cut corn off cob with knife in bowl.
  5. Using the back of the knife, scrape down the cobs on all sides to remove as much pulp and corn "milk" and pulp as possible into same bowl.
  6. Add all into pan with bacon fat and peppers. Saute about 5 minutes more.
  7. Add in cream, salt and pepper and let corn cook in bubbling cream another 5-7 minutes (on low simmer).
  8. Serve warm.


Please visit these other great bloggers sites to see more yummy summer corn recipes!

Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint

Zaika Zabardast: Fresh Corn Risotto

What’s Gaby Cooking: Spicy Corn Salsa

CIA Dropout: Truffle Roasted Corn and Kohlrabi Soup

Cooking Channel: Fresh Corn Muffins

Food for 7 Stages of Life: Corn on the Cob Korma

Daily*Dishin: Sweet Corn and Couscous Main Dish Salad

Pinch My Salt: Peter Reinhart’s Fresh Cut Corn Bread with Bacon

Napa Farmhouse 1885: Corn & Watermelon Salad

Virtually Homemade: Summer Corn Salad

Food2: Creamed Corn Cornbread

Virtually Vegan Mama: Thai Corn Soup

Sunshine and Smile: Scallops with Corn and Pepper Sauce

Spices N Aroma: Corn Pilaf

The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)

Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta

Cooking With Books: Corn Favorites

Purple Cook: Corn on the Cob with Cilantro

Glory Foods: Skillet Corn Muffins

the best creamed corn recipe

Don't be afraid to comment! I LOVE to hear from my readers!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post
%d bloggers like this: