Skillet Creamed Corn
Skillet creamed corn strikes the perfect balance between sweet and savory, with fresh sweet corn and crispy bacon. It's a fast and easy side dish that goes with nearly anything!
Servings: 6 servings
Calories: 276kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 6 ears fresh corn husked
- 4 slices bacon
- 2 tablespoons butter
- 1 tablespoon all purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 1 tablespoon granulated sugar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Cook the bacon in a 12-inch cast iron skillet over medium heat until crisp, about 8 minutes. Move it to a paper towel. Remove excess grease, leaving about 1 tbsp in the skillet.
- Cut the kernels off the cobs into a bowl. Scrape the back of the knife down each bare cob to release the milky starch and add it to the kernels.
- Melt the butter into the bacon drippings. Add the corn and everything scraped off the cobs. Cook 5 minutes, stirring now and then.
- Sprinkle the flour over the corn and stir 1 minute.
- Reduce heat and add the milk, cream, sugar, salt, and pepper.
- Simmer 8 to 10 minutes, stirring often, until it thickens and the corn is tender. Crumble the bacon over the top.
Notes
- Keep it at a gentle simmer. Milk and cream break if they boil hard and you'll end up with a grainy skillet.
- If you're using fresh corn, don't skip scraping the corn cobs with the back of your knife. The milky, starchy juice that is released adds so much flavor!
- Pull it off the heat while it still looks a little loose. It thickens on the way to the table.
- Frozen corn works out of season. Thaw it, skip the cob scraping, and add an extra splash of cream.