Creamed corn is already a wonderfully sunny side dish. Nothing could make it better… except for bacon, of course. Bacon Creamed Corn has all the richness and creaminess of its traditional cousin but with the fatty, savory flavor of bacon, infused throughout and with some crispy bacon bites thrown in for good measure. Sweet and summery, Bacon Creamed Corn goes well with barbecue, roast chicken, and virtually every main course you can think of!


  • 8 slices bacon, chopped
  • 3 cans corn, Mexican or Tex-Mex seasoned preferred, drained
  • 1 small onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 1 (8-ounce) package cream cheese, cubed
  • 1/2 cup half-and-half
  • 1 teaspoon sugar
  • salt, to taste
  • pepper, to taste


Step 1 –In a large skillet over medium-high heat, cook the bacon pieces until crispy, about 5-7 minutes.

Step 2 –Transfer the bacon to a paper-towel-lined plate to drain.

Step 3 –Reserve 2 tablespoons of the drippings in the skillet, discarding the rest.

Step 4 –Set the bacon aside.

Step 5 –Sauté the corn, onion, red bell pepper, and green bell pepper in the skillet over medium-high heat until tender, about 6-7 minutes.

Step 6 –Add the cream cheese and half-and-half, stirring until the cream cheese melts.

Step 7 –Stir in the sugar, salt, and pepper.

Step 8 –Top with the bacon and serve!