I’ve made this recipe at least once a week for a while now, and I think it’s finally perfect. This is a healthier jalapeño bacon creamed corn recipe than I’ve seen other places- no butter or heavy cream!- and just a delicious. We’ve been eating it as a side to Fall-off-the-Bone Slow Cooker Barbecue Ribs and piled on top of my Best Ever Spicy Slow Cooker Pork Carnitas in what I believe may be the best taco ever.
In my family we’re kind of corn freaks. My dad makes the best creamed corn for Thanksgiving every year with lard and cream galore. This corn is just as decadent tasting with a fraction of the calories. It gets its thick, creaminess from a cornstarch slurry rather than fat or cream, and a little bit of bacon doesn’t hurt either 😉
- 2 strips bacon, fried until crispy and crumbled into small bits
- 3 cups, (1 lb) frozen sweet corn kernels, or fresh sweet corn removed from cob
- 1 cup water
- Salt and pepper
- 1 tbsp corn starch
- ¼ cup fat-free half & half or milk + 1 tbsp
- 1 jalapeno, diced, (remove seeds and stems if you don't want it super spicy!)
- Fry up two strips of bacon in a pan, drain on paper towels, and crumble into small bacon bits.
- In a separate, medium-sized sauce pan over medium heat, add corn kernels, 1 cup of water, and season with salt and pepper.
- Bring to a boil and let cook about 10 minutes until water is almost evaporated.
- Add ¼ cup of half & half and stir.
- In a small bowl, whisk together 1 tbsp of cold half & half and 1 tbsp corn starch to create a smooth slurry.
- Add the cornstarch slurry to the corn and add in the diced jalapeño. Stir, and allow to come to a low boil for about 5 more minutes until thick and creamy.
- Stir in the bacon bits and serve warm!