Skillet Fried Cream Corn is a delicious way to have that famous side dish. Flavored with bacon and butter, this recipe takes cream corn from normal to wonderful!
Staple Side Dish, Not So Staple
One of the things I like to do is re-create traditional favorites. We can do that a number of different ways. We can change up ingredients or we can change the manner in which we cook them. One of the best examples of this is our ELECTRIC PRESSURE COOKER CHILI. The ingredients are the same, we just speed things up a bit by making it in the Pressure cooker. We don't lose any flavor but do get supper on the table in a hurry!
The same is true for this Creamed corn recipe. We take a normal, simmered side dish and really make it something special by the way we cook it. Adding one simple ingredient, bacon. We use the fat rendered from the bacon to pan fry the corn. It is an experience you will want to have over and over again.
Much like our SCALLOPED POTATOES AND ONIONS recipe, we take a popular side and make you think a bit differently about how to cook it. And it changes everything!
How to Make It
There is very little prep to this recipe. I love using frozen cream corn. It really is just as good as fresh and can be found any time of the year. Whether you are using fresh or frozen, be sure to allow time to thaw. That and cooking the bacon are the only prep work required!
~Ingredients
- 2 cups frozen cream corn, thawed. - this can be from the garden or the frozen section of your favorite grocer!
- 4 Slices of Bacon - Cooked to perfection, drained, cooled and crumbled.
- 4 Tablespoons Butter - to melt in the pan with the bacon drippings. Fat = flavor!
- Pinch of pepper - to add a little bite to the corn. No salt is needed due to the use of bacon!
~Method
- Thaw cream corn. In a large Skillet, cook bacon. Cool, drain and crumble. Leave grease in pan. Add butter and melt on low to medium heat.
- Carefully add creamed corn to butter and bacon grease, Fry, stirring constantly for 2-3 minutes,
- Lower heat to low and simmer 10 to 15 minutes, stirring occasionally. Remove from heat garnish with bacon and serve.
Tips and Tricks
Yes and Yes! If using frozen, you do have to thaw before cooking so fresh is good with the same cooking method.
You can. Due to it being mostly water, I would caution you to be very careful. Reduce the cooking time so you do not end up with a hot popping mess.
Yes. There is plenty of moisture so it really does hold up well to reheating. It is also really good the day after cooking it as the flavor has more time to develop while stored in the refrigerator.
Side Dish Heaven
This recipe, like many others is proof positive that the side dish doesn't have to be boring or bland. You can take something very simple, like cream corn and dress it up. It takes on a whole new life and really adds something special to any meal.
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Skillet Fried Cream Corn
Ingredients
- 2 cups frozen cream corn thawed.
- 4 Slices of Bacon
- 4 Tablespoons Butter
- Pinch of pepper
Instructions
- Thaw cream corn. In a large Skillet, cook bacon. Cool, drain and crumble. Leave grease in pan. Add butter and melt on low to medium heat.
- Carefully add creamed corn to butter and bacon grease, Fry, stirring constantly for 2-3 minutes,
- Lower heat to low and simmer 10 to 15 minutes, stirring occasionally. Remove from heat garnish with bacon and serve.
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