Creamed Corn with Bacon & Cilantro


Need a LAST MINUTE IDEA for a Holiday Dinner side dish?

Look no further!
Your friends and family will THANK YOU!

I just had to get this recipe out to all my readers short of the photos because it is absolutely delicious.  I make this side every year for the holidays and everyone loves it!

It’s easy to make and is a show-stopper.



Creamed Corn with Bacon & Cilantro
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs

Servings: 6
Author: The Culinary Crossover
  • 6 fresh corn cobs
  • 2 bay leaves
For Corn Stock
  • 6 corn cobs, kernels removed and reserved
  • 2 bay leaves
  • 3 cloves garlic, whole
  • 1/2 yellow onion, peeled
  • 1 tbsp coriander seed
  • 1 tsp kosher salt
  • 2 quarts water
Corn Preparation
  • 1 tbsp olive oil
  • 6 slices thick-cut bacon, cut into lardons
  • 1/2 yellow onion, diced
  • 1 clove garlic, diced
  • 6 cups corn kernels, or the quantity obtained from the six corn cobs
  • 1 tsp kosher salt
  • 2 cups corn stock, *prepared above
  • 1/2 cup mascarpone cheese
  • 1 tbsp butter
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 lime, zest plus 1/2 for juice
For Corn Stock
  1. In a large pot, combine all the corn stock ingredients and bring to a boil.  Reduce to a simmer until the liquid is reduced by 2 cups. About 30 minutes. Strain the stock and return it to the pot. Set aside and keep warm.

For Corn
  1. In a large heated saucepan, add the olive oil.  Add the bacon and cook over medium heat until fat has rendered and bacon is crisp.  Remove the bacon and set aside.

  2. Add the onion and sweat for 1 minute.  Add the garlic and cook another 30 seconds, stirring continuously.  Add the reserved corn kernels and the salt and cook for 2 minutes.

  3. Add the reserved 2 cups of corn stock.  Bring mixture to a simmer and reduce to about 2/3 cups.

  4. Add the mascarpone and simmer for 2-3 minutes until the mixture begins to thicken.

  5. Stir in the butter and salt and remove the pan from the heat.  Stir in the fresh cilantro, the lime zest and the juice from 1/2 of the lime.  Add the crispy bacon bits just prior to serving.

Recipe Notes

I have found that the best way to prepare this recipe for a holiday dinner is to make the corn stock ahead, then prepare the final dish the day you plan to serve it.  Remember to set the crispy bacon lardons aside and add at the last minute.  Otherwise, they will become a little soggy.







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