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5 from 1 vote

Mexican Creamed Corn with Bacon

Mexican creamed corn with jalapenos, bacon, scallions, and cilantro is a great side dish for a potluck or cookout.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 8 servings
Calories: 454
Author: Lucy Brewer


  • 8 slices bacon cut into 1 inch pieces
  • 1 large Spanish onion chopped
  • 2 red bell peppers chopped
  • 2 jalapeno peppers seeded and chopped
  • 4 cloves garlic finely minced
  • 8 cups fresh or frozen corn kernels
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken stock
  • 4 tablespoons unsalted butter
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Juice from one lime
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped scallions


  • Cook bacon in large skillet or Dutch oven until crispy. Remove to a paper towel lined plate. Pour off all but two tablespoons of bacon grease.
  • Add onion to skillet and cook for twenty minutes on low to medium-low. You are going to slightly caramelize the onions. Sprinkle a little salt on the onions and keep a close eye. You want the onions to brown but not burn. Add a little water if the onions start sticking to the pan and add a little olive oil. Stir occasionally.
  • Add peppers and garlic and cook for another five minutes. Add corn, cream, stock, butter, cumin, salt, and pepper. Bring to a high simmer then turn down to medium-low and cook for ten minutes.
  • Stir in lime juice, parsley, cilantro, and bacon and cook for ten minutes. Season to taste with additional salt and pepper and serve with fresh scallions on top.