Creamed corn with bacon

Ditch creamed corn from a can and discover how easy (and delicious) it is to create your own from scratch. Try as a filling in jacket potatoes, toasted sandwiches, or pile on toast for a rib-sticking breakfast

  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine.
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  • 1/2 tablespoon olive oil
  • 4 rashers of bacon, chopped
  • 1/2 capsicum, deseeded and diced
  • 6 cobs of sweet corn, husks and silk removed
  • 1/4 teaspoon chilli flakes
  • 1 to 1½ cups cream
  • 1 tablespoon cornflour, if needed
  • salt and pepper
  • chopped parsley, to serve (optional)


  • 1
    Heat oil in frying pan and cook bacon until almost crisp. Add capsicum and cook until soft.
  • 2
    While bacon is cooking, slice kernels off the cobs. Hold the cob vertically with one end on a plate and, using a sharp knife, slice downwards. Then use the back of the knife to scrape the milky juice from the cob.
  • 3
    Add chilli flakes to the bacon pan, then stir in corn and milky juice.
  • 4
    Add enough cream to just cover the corn and simmer gently for 25 minutes until very tender. If the mixture becomes too thick add a dash more cream, if too runny, mix the cornflour with a little cold water to form a slurry and stir into the creamed corn to thicken.
  • 5
    Season well with salt and pepper, and sprinkle with chopped parsley, if desired. Serve warm as a side dish.


  • This recipe is delicious as a filling in jacket potatoes or toasted sandwiches; or pile it on toast for a rib-sticking breakfast. - You can use half milk and half cream if you prefer. This dish is best made with corn fresh from the cob; frozen or canned won’t produce exactly the same result. - PER SERVE Energy 441kcal, 1849kj • Protein 13g • Total Fat 31g • Saturated Fat 17.7g • Carbohydrate 23.3g • Fibre 8.6g • Sodium 931mg