This Bacon Jalapeño Cream Corn is an easy and delicious side dish full of perfect flavor! This is going to be a new family favorite!
I’m so happy to be partnering with Horizon, Tapinfluence, & White Wave to bring you this easy delicious side dish! Thank you for supporting the brands that make Wine & Glue possible.
I’m guessing you guys have noticed over the last year or two that I looooooooove Horizon Organic. I have worked with a lot of brands over the years, but they are one of my favorites. We truly love their products, and my kids are primarily comprised of their macaroni and cheese and their milk. 😉
I have been an ambassador for them this year, making one recipe for them every month, and it has been awesome because they have such a delicious and easy product to work with. They are one of my very favorite clients. I made breakfasts for them (like this breakfast braid, this stuffed french toast, and these waffles). I made dinners for them (like these stuffed peppers that *everyone* loved, this amazing lasagna, and this ridiculously good Pizza Mac N Cheese). Plus this super fun lunch box for Valentine’s Day and this crazy cute trail mix. Though I have to say my favorite was probably this Red Velvet Sour Cream Bundt Cake.
So I was absolutely delighted when they invited me to Denver, Colorado to an event put on by Tapinfluence and the company that represents Horizon, White Wave to celebrate Thanksgiving with some other amazing food brands, Earthbound Farm, Silk, International Delight, and So Delicious!
Some amazing bloggers were there with me and you guys. They made *the best* food! I’m on the far left and then going right is Kat from Mama’s Losin’ It who made these amazing Pumpkin Bars with International Delight in the bottom left of the picture. Next to her is Heather from Whipperberry who made those most amazing No Bake Pumpkin Cheesecakes with International Delight you see behind Kat’s bars. Kelly from Nosh and Nourish who used Earthbound Farm to make these delicious stuffed acorn squash rings. And Sophia from Veggies Don’t Bite who blew us ALL out of the water with these vegan scalloped cauliflower that you just have to stop everything you are doing and make. They might make you vegan. Just sayin.
And yours truly made this ammmmmmazing Bacon Jalapeño Cream Corn. You guys. Can I tell you something. I was *so nervous* to make this for everyone! But everyone said they loved it and they gobbled it up! You guys, this Bacon Jalapeño Cream Corn is super super easy. You fry up some bacon, add some jalapeño, add a little flour, and then add some Horizon Whole Milk and Horizon Heavy Cream to make it super creamy before adding some frozen corn. DONE!
It is the perfect Thanksgiving side dish because it takes up no oven space and it comes together fast! You guys are going to love it!
- 5 slices of bacon, diced (not thick cut, see note)
- 1 jalapeños, diced
- 1/4 cup flour
- 1 cup Horizon Whole Milk
- 1 cup Horizon Heavy Cream
- 16 ounces frozen corn
- 1 TBSP sugar
- salt and pepper to taste
- In a cast iron or non stick skillet over medium heat, add the the bacon and cook, when it just starts to crisp, add the jalapeño and continue cooking.
- When the bacon is fully cooked, add the flour and mix with the bacon and jalapeño, fully coating them. Allow the flour to slightly brown, and then slowly add the whole milk a little add a time, whisking it into the flour mixture, only adding more milk when no clumps remain. Continue until all the milk is added. Repeat with the heavy cream.
- When all the liquid is added, stir in the frozen corn. Heat through. Season with salt and pepper and then stir in the sugar. Serve warm.
The key to this recipe is the bacon fat to flour ratio. If you use thick cut bacon it will throw that ratio off, so stick with regular bacon.
This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.