Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Creamed Corn with Roasted Red Peppers and Bacon

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Creamed Corn with Roasted Red Peppers and Bacon
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A creamy corn side dish with roasted red peppers and bacon.

I am always on the lookout for tasty new side dish recipes to add to my box so when I came across the idea of creamed corn, think creamed spinach except with corn, on Picky Palate I just had to try it. I mean, you really cannot go wrong taking sweet corn and placing it in a creamy cheese sauce but then to add sweet and smoky roasted red peppers and bacon really takes this side over the edge! This creamed corn is super easy to make and you can even make it a day ahead and then just reheat it making it perfect for reducing the load for a big holiday meal! I am sure that this creamed corn with roasted red peppers and bacon will be a hit with any meal and it will be one of the first dishes to disappear from the table!

Creamed Corn with Roasted Red Peppers and Bacon

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Creamed Corn with Roasted Red Peppers and Bacon

Creamed Corn with Roasted Red Peppers and Bacon

Prep Time:10 minutes Cook Time:10 minutes Total Time:20 minutes Servings: 8

A creamy corn side dish with roasted red peppers and bacon.

ingredients
  • 2 tablespoons butter
  • 4 cups corn (fresh or frozen)
  • 4 ounces light cream cheese, room temperature
  • 1 cup milk
  • 1/2 cup roasted red pepper, diced
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup green onions (optional)
  • salt, pepper and cayenne to taste
directions
  1. Melt the butter in a pan over medium heat, add the corn and cream cheese, stir until the cream cheese has melted.
  2. Mix in the milk, roasted red pepper, bacon and green onions and cook until hot, about 5 minutes.
Option: Make a day or two ahead, place in a baking dish, cover and store in the fridge and then remove cover and bake at 350F to warm, about 15 minutes.
Nutrition Facts: Calories 146, Fat 7g (Saturated 4g, Trans 0), Cholesterol 119mg, Sodium 204mg, Carbs 18g (Fiber 2g, Sugars 5g), Protein 5g
Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  22. Anonymous says

    December 31, 2013 at 12:57 am

    This was so amazing! My boyfriend and I are raving about this dish. I can't wait to make this for more people. Thank you!

    Reply

  25. Jill Eldring says

    January 1, 2014 at 3:54 pm

    Made this last night to go with bbq ribs for NYE dinner with the neighbors, everyone loved it. I sauteed the corn in the same pan I cooked the bacon in, after draining the bacon grease, instead of using butter. I will definitely be making this again. Thank you for all of your recipes and hard work. Have a happy and healthy 2014!

    Reply

  27. Liz says

    November 24, 2018 at 2:20 pm

    I made way too much of this for Thanksgiving dinner so added cooked chicken, potatoes and chicken stock to the leftovers and it made a delicious soup.

    Reply

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