Creamed Corn & Bacon Skillet with Crispy Sage
Ingredients
- 4 slicesbacon
- ·yellow onion
- 4 cupsfresh corn kernels (or frozen, thawed)
- ¾ cupheavy cream
- ¾ cupsharp cheddar cheese
- ·fresh sage
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Shred 3/4 cup sharp cheddar cheese if using a block.
- 03
Roughly chop 6–8 fresh sage leaves.
Method
- 01
Cook 4 bacon slices in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel and chop into bite-sized pieces.
- 02
Pour off all but 2 tablespoons of bacon fat from the skillet. Add the diced onion and sauté over medium heat for 4 minutes until softened.
- 03
Add the corn kernels and cook for 3 minutes, stirring occasionally.
- 04
Pour in the heavy cream and bring to a gentle simmer. Cook for 3 minutes, stirring often.
- 05
Remove from heat and stir in 3/4 cup shredded cheddar cheese until melted and smooth. Season with salt, black pepper, and 1/4 teaspoon red pepper flakes.
- 06
Roughly chop 6–8 fresh sage leaves and stir most into the corn. Transfer to bowls and top with crispy bacon and remaining sage. Serve warm.
Spice Tips
For a deeper savory note, add 1/2 teaspoon smoked paprika with the corn. A pinch of cayenne brings gentle heat. Fresh thyme or dill can stand in for sage if preferred.
Leftovers keep refrigerated for up to 3 days; reheat gently over low heat with a splash of cream. For a vegetarian version, omit bacon and use 2 tablespoons butter in step 2.