Bacon Corn Casserole

Move over plain old buttered corn; this Bacon Corn Casserole is taking over as the new favorite side dish. Smoky, rich, and creamy, it takes comfort food to the next level. Your ribs, turkey, chicken, roast beef, and ham will never be the same without it. 

This will go great with our Slow Cooker BBQ Ribs and add another side of our French Mashed Potatoes.

 

Ingredients in Bacon Corn Casserole

This Bacon Corn Casserole is perfect for the holidays, but don’t think this dish can only shine during the holidays. It is the ultimate pairing for weeknight family meals and backyard barbecues. This is one recipe that you will be reaching for all year long.

Recipe Ingredients

Frozen sweet corn – You can use fresh corn if it is available in the summer, but frozen corn is available all year round.

Canola oil – You can use any other high-smoke-point oil, like avocado.

Bacon – Choose your favorite bacon, cooked crispy.

Red onion – Coarsely chopped into 1/2-inch pieces.

Butter – If you use salted butter, you may need to adjust the salt you add to the dish.

All-purpose flour – Helps to thicken the sauce.

Cream cheese – Adds a wonderful cream texture to the casserole.

Heavy cream – Sometimes called whipping cream.

Whole milk – You want the higher fat content in the milk, which adds a creaminess to the casserole.

Granulated sugar – Regular white sugar.

Fresh ground black pepper – You should always grind your pepper; never use pre-ground black pepper.

Kosher salt – I always use Kosher salt when cooking.

How to Make This Bacon Corn Casserole

Preheat the oven to 350°F. 

In a large deep skillet, heat the oil on medium-high and add the bacon in a single layer. Separate into two batches if needed. Cook the bacon until crispy and transfer to a few paper towels to absorb the excess grease. Set aside.

If there is an excess of grease left in the pan, drain or blot it with paper towels until it is reduced to about 1 tablespoon. Reduce the heat to medium and add the chopped onions to the skillet. Sauté until softened and translucent.

While the onions are cooking, chop bacon into ½-inch pieces. Set aside. Transfer the cooked onions to a small dish.  Set aside.

Reduce the heat to medium-low and melt the butter. Sprinkle in the flour and whisk until smooth.

Add the cream cheese, heavy cream, and milk. (Dividing the cream cheese into smaller chunks will help it melt faster.) Whisk continuously until the cream cheese is completely melted and the mixture is smooth. 

Add the sugar, freshly ground black pepper, and the Kosher salt to the pan. Then mix in the corn, onions, and the bacon, reserving 2-3 tablespoons of bacon for the topping.

Lightly coat a 2-quart casserole dish with non-stick spray and pour in the creamed corn. Top with the remaining chopped bacon.

Bake on the middle rack, in the preheated oven for 20 minutes. Let rest for 5 minutes before serving.

You can serve it as is or garnish with chopped parsley, chives, or green onions. (optional)

Little Chef’s Secrets

Make It Ahead (It’s Even Better!)

• Assemble up to 24 hours ahead, refrigerate, and bake fresh.
• Flavors deepen as it sits — perfect for holidays.

Easy Flavor Variations

• Jalapeño Bacon Corn Casserole – add diced jalapeños
• Bacon Ranch Corn Casserole – add ranch seasoning
• Southwest Style – add chili powder + pepper jack

Quick Success Formula

Crispy bacon + corn (fresh or frozen) + cream cheese + gentle seasoning = perfect casserole

Pin it HERE!!

Pin it HERE!!

Tara Noland

Bacon Corn Casserole

Here’s a classic Bacon Corn Casserole recipe; it's easy, comforting, and great as a side dish or potluck favorite. It is creamy and delicious, and then topped with crunchy bacon.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Rest time 5 minutes mins

Total Time 40 minutes mins

Servings: 10 Servings

Course: Side Dish

Cuisine: American

Calories: 287

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 6 cups frozen sweet corn 32 ounces
• 1 tablespoon avocado oil or other high smoke point oil
• 8 slices bacon
• 1 cup chopped red onion 1/2-inch pieces
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 4 ounces cream cheese
• 1/3 cup heavy cream
• 1/3 cup whole milk
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt

Equipment

• Stainless Steel Serving Spoons with Rainbow Colors Pattern, 7.3Inch, Set of 2
• Bakeware Set, Ceramic Casserole Dish, Lasagna Pan, 9 x 13 Inches, 3-Piece
• Electric Warming Tray for Buffets & Parties, 9 Temperature Settings, Roll-Up Storage, 25.8"x15.6"

Method

 

1. Preheat the oven to 350°F.
2. In a large deep skillet, heat the oil on medium-high and add the bacon in a single layer. Separate into two batches if needed.
3. Cook the bacon until crispy and transfer to a few paper towels to absorb the excess grease. Set aside.
4. If there is an excess of grease left in the pan, drain or blot it with paper towels until it is reduced to about 1 tablespoon.
5. Reduce the heat to medium and add the chopped onions to the skillet. Sauté until softened and translucent.
6. While the onions are cooking, chop bacon into ½-inch pieces. Set aside.
7. Transfer the cooked onions to a small dish. Set aside.
8. Reduce the heat to medium-low and melt the butter.
9. Sprinkle in the flour and whisk until smooth.
10. Add the cream cheese, heavy cream, and milk. (Dividing the cream cheese into smaller chunks will help it melt faster.) Whisk continuously until the cream cheese is completely melted and the mixture is smooth.
11. Mix in the corn, onions, and the bacon, reserving 2-3 tablespoons for the topping.
12. Lightly coat a 2-quart casserole dish with non-stick spray and pour in the creamed corn.
13. Top with the remaining chopped bacon.
14. Bake on the middle rack, in the preheated oven for 20 minutes.
15. Let rest for 5 minutes before serving.
16. Garnish with chopped parsley, chives, or green onions. (optional)

Nutrition

Serving: 1gCalories: 287kcalCarbohydrates: 23gProtein: 7gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 42mgSodium: 276mgPotassium: 298mgFiber: 3gSugar: 6gVitamin A: 637IUVitamin C: 6mgCalcium: 35mgIron: 1mg

Notes

See the post for more information, photos and tips. 

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