Every now and then, you stumble upon a dish that completely redefines the way you think about a classic. That’s exactly what this Cheesy Jalapeño and Bacon Creamed Corn did for me. Creamed corn? Sure, it’s a staple at barbecues and holiday feasts. But this version? It’s smoky, cheesy, slightly spicy, and loaded with the rich flavor of bacon—it’s on a whole different level. Honestly, this dish isn’t just a side; it’s the main event (don’t tell the turkey or ribs).
I first made this on a lazy Saturday when I didn’t feel like grocery shopping. You know, one of those days when you dig through the freezer and pantry and hope for inspiration to strike. A bag of frozen corn and some leftover bacon ended up being the key players, and wow, did they deliver. Let’s dive into this ridiculously delicious dish.
Why You’ll Love This Recipe:
- Rich and Creamy Texture: The combination of heavy cream and melted cheese creates an irresistibly luscious sauce.
- Smoky Bacon Goodness: Cooking everything in rendered bacon fat? Yes, please.
- Sweet, Spicy, and Savory: The sweetness of the corn, the kick from jalapeños, and the smoky-salty bacon come together perfectly.
- Easy to Make Ahead: It’s great fresh out of the oven but just as good at room temperature, making it perfect for potlucks, barbecues, or holiday spreads.
Ingredients You’ll Need:
(Serves about 6 as a side dish—or just one if you’re really hungry)
- 1/2 pound (8 ounces) bacon, cut into small pieces
- 2 pounds corn kernels (fresh, frozen, or canned—see notes below)
- 4 cloves garlic, minced
- 4 green onions, sliced (white and light green parts for cooking; dark green parts for garnish)
- 2 jalapeño peppers, diced (seeds removed if you want it milder)
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional but adds a nice kick)
- 1 cup heavy cream
- 1 1/2 cups shredded Monterey Jack cheese
- 3/4 cup shredded mozzarella cheese
Let’s Make It!
Step 1: Cook the Bacon
Grab a large skillet, preferably one with high sides, and place it over medium-high heat. Add your bacon pieces and cook, stirring occasionally, until they’re just shy of crisp. You want them browned and delicious, but not so crisp that they’ll overcook later. As the bacon cooks, it will render out its glorious fat, and you’ll use this as your flavor-packed cooking medium. (source:Ineskohl.info)
Step 2: Toast the Corn
Once the bacon is ready, toss in half of your corn. Yep, just half for now. This step isn’t strictly necessary, but it makes a big difference. Toasting the corn in the bacon fat gives it a slight caramelization that adds a subtle sweetness. Cook, stirring occasionally, until the kernels develop a golden-brown tint—about 4–5 minutes.
Step 3: Add the Veggies
Now it’s time to amp up the flavor. Stir in the minced garlic, the white and light green parts of the green onions, and the diced jalapeños. Let everything cook together for about 3–4 minutes, until the veggies start to soften and release their aroma. At this point, your kitchen will smell amazing.
Pro Tip: If you find there’s too much bacon fat in the pan (it happens!), just push everything to one side and use a paper towel and tongs to soak up the excess. You still want some fat left in the pan, though—don’t get rid of it all!
Step 4: Season and Cream
Sprinkle in the kosher salt, black pepper, and a little cayenne if you like things spicy. Stir well, then pour in the heavy cream. Give it a good stir and let it come to a gentle boil. The cream will start to thicken slightly, making everything luscious and indulgent.
Step 5: Add the Cheese
Once the cream is bubbling and thickened slightly, add the remaining corn, stir, and let it heat through. Then, turn off the heat and stir in the shredded cheeses. I like to use a mix of Monterey Jack and mozzarella—the Jack adds flavor, while the mozzarella gives you that gooey, stretchy cheese pull we all love. Stir until the cheese melts into the sauce.
Step 6: Brown and Serve
Transfer everything to a baking dish and sprinkle a little extra cheese on top. If you’re feeling fancy (or bored like I was), you can make a fun pattern with the cheese. Place the dish under the broiler for 5–10 minutes, until the cheese on top is bubbling and golden brown.
Once it’s out of the oven, let it cool for a couple of minutes before sprinkling on those reserved green onion tops for a pop of freshness and color.
A Few Tips and Notes:
- Fresh vs. Frozen Corn: If you’re lucky enough to have fresh, sweet corn in season, go for it! Just cut it off the cob. Otherwise, frozen corn works beautifully here (and it’s often sweeter if you’re cooking this out of season). Canned corn works in a pinch, but make sure to drain it well.
- Cheese Choices: Don’t feel tied to my cheese blend. Pepper Jack, cheddar, or even a smoked gouda would work. Use what you love!
- Make-Ahead Friendly: This dish reheats like a dream. The cheese might not stay as stretchy, but it turns into an incredibly creamy sauce that’s just as delicious.
Serving Suggestions:
While this dish makes an incredible side for grilled meats, it’s also hearty enough to stand on its own. Pair it with a simple green salad for a lighter meal, or serve it as part of a festive spread alongside barbecue ribs, roasted chicken, or holiday ham. It’s also excellent at room temperature, making it perfect for picnics or potlucks.
Final Thoughts:
This Cheesy Jalapeño and Bacon Creamed Corn is the kind of dish that makes you realize the power of simple ingredients when they’re combined just right. The sweetness of the corn, the smokiness of the bacon, the creamy cheese, and that little kick from the jalapeños—every bite is pure comfort. Whether you’re making it for a holiday, a barbecue, or just because, this dish is sure to steal the show.
So, what do you think? Ready to give this a try? Don’t forget to let me know how it turns out—just be prepared to fight over the last spoonful. 😊
