Bacon Jalapeño Creamed Corn

Creamy corn loaded with crispy bacon, spicy jalapeños, and rich milk and cream. This Bacon Jalapeño Creamed Corn is a bold, savory side dish.

this Recipe

You ever have one of those recipes that comes together because you’re just winging it with what’s in the fridge? That’s how this Bacon Jalapeño Creamed Corn came to life. It was one of those sticky-hot summer nights when turning on the oven felt like a terrible idea, but I still wanted something cozy (and yeah, cheesy).

I had a handful of jalapeños leftover from taco Tuesday, a few slices of bacon hanging out in the freezer (I knew there was a reason I stashed those!), and a bag of frozen corn that was calling my name. What happened next was one of those happy accident moments that turned into a family staple. My husband practically licked the bowl clean, and my sister—who normally picks out anything remotely green—had seconds. Mic drop.

Why You’ll Love This Bacon Jalapeño Creamed Corn Recipe?

Let me just say this: if you’re looking for a dish that makes people go back for seconds (and thirds), you’ve found it. Here’s why I keep making it:

• It’s fast. 20 minutes, no joke.
• It’s got bacon. I mean, enough said, right?
• It balances sweet, spicy, and creamy like it’s no big deal. But it is.
• It works for any meal. Backyard BBQ, Thanksgiving, Tuesday night dinner—you name it.
• It’s made in one pan. I’ll do a lot for good food, but scrubbing dishes? Nah.

Ingredient Notes:

Let’s break it down, because I know you’ve got questions (and I’ve got opinions).

• Bacon (5 slices): Go for regular cut bacon. Thick-cut won’t crisp up as well, and we want crispy.
• Jalapeño (1): Dice it small so you get just enough kick in every bite. Nervous about spice? Scoop out the seeds. Feeling brave? Leave ‘em in.
• All-Purpose Flour (1/4 cup): This thickens the sauce. You could use cornstarch if you’re gluten-free, but honestly, I like flour here.
• Whole Milk (1 cup): Don’t swap this for skim, please. You want that richness.
• Heavy Cream (1 cup): Makes it luscious. If you’re out, half-and-half works… but you’ll lose a bit of that dreamy texture.
• Frozen Corn (16 oz): It’s sweet, easy, and available year-round. If you’ve got fresh corn? Even better! Just cut it off the cob.
• Sugar (1 tbsp): This might sound weird, but it balances the heat. Trust me.
• Salt and Pepper: Taste and adjust. You do you.

How To Make Bacon Jalapeño Creamed Corn?

Now the fun part. (And if you’re like me, the part where you’re tasting as you go. No judgment.)

Step 1. Fry the Bacon

Start by tossing diced bacon in a large skillet over medium heat. Listen for that sizzle—music to my ears! Stir it around until it’s nice and crispy, but don’t wander off. Bacon likes to turn on you the second you’re not looking.

Step 2. Add the Jalapeño

Once your bacon’s got that golden crisp, in goes the diced jalapeño. Stir it up and let it soften a bit, about 2-3 minutes. The bacon fat picks up that spicy flavor, and honestly, it smells amazing.

Step 3. Sprinkle the Flour

Sprinkle the flour right over the bacon and jalapeños. Stir like you mean it! You want to cook off the raw flour taste (about 1-2 minutes) but don’t let it burn.

Step 4. Pour in the Milk and Cream

Here’s where it gets creamy. Slowly pour in the milk, whisking or stirring constantly. It’ll thicken up pretty quick. Once smooth, do the same with the heavy cream. Don’t skip stirring—unless you like lumpy sauce (no judgment, but… yikes).

Step 5. Add the Corn

Toss in the corn, give it a good stir, and let it heat through. If you’re using fresh corn, let it cook a couple extra minutes so it’s tender.

Step 6. Season It Up

Now add the sugar, salt, and pepper. Taste it. Does it need more heat? Add jalapeño. More sweetness? Go for it. You’re the boss here.

Storage Options:

• Fridge: Pop leftovers in an airtight container. They’ll last 3-4 days. Reheat gently on the stove with a splash of milk to loosen it back up.
• Freezer: Not my fave for creamy dishes, but if you must, freeze it in a sealed container. Thaw in the fridge and stir like crazy when reheating.

Variations and Substitutions:

Look, I’m all for playing with your food. Try these twists!

• Cheesier: Add shredded cheddar or Monterey Jack at the end and stir until melted. You’ll thank me later.
• Spicier: Swap in serranos or even habaneros if you’re feeling wild.
• Vegan(ish): Ditch the bacon, use olive oil, almond milk, and vegan cream. Not exactly the same, but it’ll do.
• Fresh Corn: As mentioned, fresh off the cob is magic in this recipe!

What to Serve with Bacon Jalapeño Creamed Corn?

Honestly, it goes with everything, but here are some of my favorites:

• Grilled chicken or ribs. BBQ and this corn? Match made in heaven.
• Taco night. A side that makes your tacos jealous.
• Holiday spreads. This dish has become a must-have for our Thanksgiving dinner.
• Burgers or sliders. A spoonful of this next to a juicy burger is the dream.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely! Make it the day before, pop it in the fridge, and gently reheat on the stove. Easy!

Is it super spicy?
Not really. It’s got a kick, but it won’t blow your head off. Unless you want it to, then go nuts with the jalapeños.

Can I use canned corn?
You can, but frozen or fresh will give you better texture and flavor. If you do go canned, drain it well!

And there you have it—my Bacon Jalapeño Creamed Corn recipe in all its creamy, spicy glory. It’s the dish I bring to pretty much every get-together these days, and I never come home with leftovers. Give it a try and tell me what you think! Drop me a comment or tag me in your food pics—can’t wait to see your spin on it.

Keep the Flavor Coming – Try These:

Whiskey Pineapple Chicken

Slow Cooker Ravioli Lasagna Recipe

Crispy Cheddar Chicken

Bacon Jalapeño Creamed Corn

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Immerse yourself in the mouthwatering world of Bacon Jalapeño Creamed Corn, where each spoonful is a combination of different flavors and textures. This dish skillfully blends the crispness of bacon with the kick of jalapeños all mixed together in a smooth and creamy corn base. Every bite offers an interplay, between creaminess and spiciness with a hint of sweetness that lingers on your taste buds. It's not a dish; it's also an exciting one that elevates ordinary corn to a gourmet level. Ideal, for those who enjoy putting a spin on comfort food this recipe guarantees to steal the spotlight on your dining table bringing joy and savory satisfaction to everyone who tries it.

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8 Servings

Ingredients

1x2x3x

• 5 slices of bacon diced (regular cut)
• 1 jalapeño diced
• 1/4 c of all-purpose flour
• 1 c Horizon Whole Milk
• 1 c Horizon Heavy Cream
• 16 oz of frozen corn
• 1 tablespoon of sugar
• Salt and pepper to taste

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Instructions

 

1. In a skillet, over medium heat fry the bacon until it begins to get crispy.
2. Mix in the jalapeño with the bacon. Continue cooking until the bacon becomes fully crispy.
3. Sprinkle flour evenly over the bacon and jalapeño stirring until they are thoroughly coated. Cook until the flour takes on a color.
4. Slowly pour in the milk while stirring continuously to prevent any lumps from forming. Once smooth repeat this step with the heavy cream.
5. Incorporate the corn into the mixture. Heat it thoroughly.
6. Flavor your creation with salt, pepper and sugar. Adjust as, per your taste preference.
7. Once all ingredients are well blended and heated through serve your creamed corn dish.

Notes

To savor the Bacon Jalapeño Creamed Corn in a gluten-free rendition all you need to do is make a simple swap. Instead of using all-purpose flour use a gluten-free flour blend. These blends are specifically formulated to replicate the thickening capabilities of wheat flour, without the inclusion of gluten. This guarantees that you will still achieve that creamy texture in your dish. Look for a blend that serves as a 1:1 replacement, for wheat flour to make things even easier.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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