Creamy Creamed Corn Recipe with Bacon and Gruyere Perfect for Dinner
A comforting and indulgent side dish featuring creamy creamed corn with smoky bacon, nutty Gruyere cheese, and fresh thyme. Quick and easy to prepare, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 cups (600g) frozen corn kernels
- 6 slices bacon, chopped
- 1 cup (100g) Gruyere cheese, shredded
- 3 tablespoons (45g) unsalted butter
- 1 cup (240ml) heavy cream
- 2 tablespoons (15g) all-purpose flour
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Optional: 1 clove minced garlic
Instructions
- Heat a large skillet over medium heat. Add chopped bacon and cook for 6–8 minutes until crispy, stirring occasionally. Transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the pan.
- Add frozen corn to the bacon fat in the skillet. Cook for about 5 minutes, stirring occasionally, until heated through and slightly golden. If using fresh corn, cook 3–4 minutes. Add minced garlic if using and cook for 30 seconds until fragrant.
- In a medium saucepan, melt butter over medium-low heat. Sprinkle in flour and whisk constantly for 2 minutes until smooth and bubbly but not browned.
- Slowly pour in heavy cream while whisking continuously. Cook for 3–5 minutes until sauce thickens and coats the back of a spoon. Remove from heat and stir in shredded Gruyere until melted and smooth.
- Transfer cooked corn and bacon into the sauce and stir to combine evenly. Add fresh thyme leaves and season with salt and pepper to taste. Warm over low heat for 2 minutes, stirring gently.
- Taste and adjust seasoning if needed. The texture should be creamy with crispy bacon bits and herb freshness.
- Serve immediately, garnished with extra thyme leaves if desired.
Notes
Do not discard bacon fat; it adds smoky flavor. Cook roux slowly to avoid lumps and floury taste. Melt Gruyere over low to medium heat to prevent clumping. If sauce thickens too much after sitting, stir in a splash of milk or cream before reheating. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use olive oil, coconut cream, and plant-based cheese or omit cheese.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 280
- Fat: 20
- Carbohydrates: 12
- Fiber: 2
- Protein: 11
Keywords: creamed corn, bacon, Gruyere, creamy side dish, quick recipe, comfort food, fresh thyme, cheesy corn