Healthier Jalapeño Bacon Creamed Corn
Prep time
Cook time
Total time
No butter and no heavy cream! The perfect side dish for any barbecue, and is equally good on tacos.
Serves: 4 servings
  • 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!)
  1. Fry up two strips of bacon in a pan, drain on paper towels, and crumble into small bacon bits.
  2. In a separate, medium-sized sauce pan over medium heat, add corn kernels, 1 cup of water, and season with salt and pepper.
  3. Bring to a boil and let cook about 10 minutes until water is almost evaporated.
  4. Add ¼ cup of half & half and stir.
  5. In a small bowl, whisk together 1 tbsp of cold half & half and 1 tbsp corn starch to create a smooth slurry.
  6. 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.
  7. Stir in the bacon bits and serve warm!
Recipe by Ally's Cooking at