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Bacon Jalapeño Creamed Corn

4.91 from 11 votes

posted: 11/21/16

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

This Bacon Jalapeño Creamed Corn is a unique, creamy dish full of spicy, smoky flavor. Easy to make and super scrumptious!

In a cast iron skillet, the Bacon Jalapeno Cream Corn is very creamy and colorful from the corn, bacon, and jalapenos.

I’m so happy to be partnering with Horizon to bring you this easy delicious side dish!

I’m guessing you guys have noticed reading this blog 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. 

Horizon Organic Heavy Cream is in front of the Bacon Jalapeno Cream Corn.


This decadent Bacon Jalapeno Creamed Corn recipe features their glorious heavy cream and milk, which makes this dish the creamiest, most flavorful creamed corn I have ever tasted in my life! Plus, it’s so easy to put together, you won’t believe it! I love it with Thanksgiving turkey, but it is also delicious served alongside my Honey Barbecue Ribs or my Grilled Chicken Legs. It’s versatile and easy enough to make any night of the week!

What’s your favorite Horizon Organic product to cook with? I love hearing your ideas… please drop me a comment below!

An overhead photo of Bacon Jalapeno Cream Corn which is creamy and colorful for the corn, bacon, and jalapeno.


This is the perfect side dish for Thanksgiving dinner, or any time you’re entertaining a crowd. It takes up zero oven space, can be made in just minutes and tastes indulgent and fancy. Here’s all you need to do:

  • Fry up some bacon. You’ll want to make sure to use regular bacon and not thick. The key to this recipe is the grease to flour ratio and if there’s too much fat from the bacon it’ll throw off that balance. So save your thick bacon for breakfast tomorrow and use regular. 
  • Add diced jalapeno. I love using a fresh jalapeno (make sure to scrape out the seeds, that’s where all the heat lives) but you can use a can of diced jalapenos too!
  • Mix in your flour. Flour mixed with the bacon grease will create the most perfect roux and will act as a thickening agent for this creamy dish.
  • Next comes the Horizon Whole Milk and Horizon Heavy Cream. Now is not the time to worry about calories, friends. Use WHOLE milk and save the skim or 1% for your cereal. Trust me, you will not be sorry!
  • Add whole kernal, frozen corn.  The frozen corn will thaw in no time and will stay nice and crisp in the creamy mixture.
  • Salt and Pepper it up! Season it to taste and serve it nice and warm. You will receive accolades like you never have before!
In a cast iron skillet, the Bacon Jalapeno Cream Corn is very creamy.


I love making recipes with Horizon products! From breakfast, lunch, dinner and dessert, try a few of my favorites:

I can’t wait to hear what you think of this Bacon Jalapeno Creamed Corn. Drop me a comment below, and enjoy this tasty dish!

4.91 from 11 votes

Bacon Jalapeño Creamed Corn

Serves: 8
(tap # to scale)
Prep: 10 minutes
Cook: 10 minutes


  • 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.
Calories: 202kcal (10%) Carbohydrates: 16g (5%) Protein: 6g (12%) Fat: 14g (22%) Saturated Fat: 8g (50%) Monounsaturated Fat: 1g Cholesterol: 49mg (16%) Sodium: 161mg (7%) Potassium: 152mg (4%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 9IU Vitamin C: 6mg (7%) Calcium: 4mg Iron: 1mg (6%)
Author: Lisa Longley
Course: Side Dish
Cuisine: American

did you make this

Bacon Jalapeño Creamed Corn

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This is a sponsored conversation written by me on behalf of White Wave Foods. The opinions and text are all mine.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:

  1. Karen @ The Food Charlatan says

    You are a genius Lisa!! Why do I never make creamed corn? And why do i never add bacon?? PS love Horizon :)

    • Melissa says

      Could cream style corn be used instead of whole?

      • Lisa Longley says

        I’m sorry, Melissa, I’ve only tested this recipe as written.

  2. Melissa Howell says

    So sorry I missed this recipe for Thanksgiving, but I will definitely be making it for Christmas! (Also, so sad I missed you when you came to Denver! If you had time, we could have met up so I could at least get to say hi in person!) And one final question–just so I am clear. We are saving all the bacon fat and mixing the flour in with it, right?

  3. Abby Verghese says

    What’s the serving size?

    • Lisa Longley says

      That depends greatly on who is eating it, but I would say about a 1/2 cup per person would be good.

  4. Donna says

    This is greasy and gross. Replace milk with 1% and cream with FF half and half, Use turkey bacon, no added sugar and it’s much better. I did it both ways and my family ate the heart healthy one. We threw the original out.

    • Lisa Longley says

      We will have to agree to disagree. I’m all for heart healthy recipes, I make them often. I also enjoy the occasional indulgence, like this recipe. Each time I’ve made this I’ve found it to be decadent and amazing, but not at all greasy or gross. That said, I’m glad you found a version that you enjoyed.

    • Sandy says

      Good grief, some people’s kids can’t find something friendly or nice to say…just mean criticism. If you do not care for a recipe as presented, just move on with your own version and keep the unnecessary hate out of the review. Btw, that skim milk has added sugar and other junk to make up for the removal of fat. Sugar is not heart healthy either, so there’s that.

    • Cindy Who says

      Turkey bacon isn’t bacon

    • devin thomas says

      I made it with tofu and unicorn milk.
      No sugar for us I just used mermaid tears, dont like corn so used some old peanut shells instead.
      For the bacon we used some old leather shoes from the closet, we like to repurpose items.

      You know what , I didnt really make this recipe did I?
      Seems real silly that I posted a comment like this doesn’t it?
      My guess it really isnt the recipe but the cook that made it greasy and gross…just sayin

  5. Lana says

    Is this something you can put in a crock pot after cooking to keep warm?

    • Lisa Longley says

      Yup! I’ve even made it in a mini crock pot before.

  6. bob says

    4 stars

  7. Kristin says

    Can you make this ahead of time?

    • Lisa Longley says

      Though it is best right after making it, you could make it the day before and then just reheat over gentle low heat.

  8. Shen says

    Thank you for sharing this DELICIOUS recipe. So I tripled the recipe and got a little nervous after adding all the liquids. It was thick and not creamy at all, and a lot more brown than the recipe’s pictures. So I added about 2. 5 cups of water and chicken bouillon and black pepper to taste. No sugar.

    I made this for a get together that I am going to in a couple hours and my hubby is my taste tester. Let’s just say he keeps coming back for more lol I only wish I quadrupled the recipe.

    This reminds me of those KFC mashed potato bowls, just not as heavy. Idk if it’s supposed to come out that way but it is delicious and I will definitely make again.

    • Lisa Longley says

      I’m glad you liked it!

  9. Becky says

    Thank you for sharing this! As soon as I saw the recipe title and the picture, I was drooling. I made pork chops and this recipe for dinner tonight and just guessed on the amount of jalapeños. I had a jar of already diced jalapeños in the fridge. I did have to add extra cream as mine was a little thick after everything was mixed. I just added a little at a time and stirred until I got the consistency I wanted. I loved that there was some heat at the end, but it was not overpowering. I have some leftovers and can’t wait to have them for lunch (or breakfast) tomorrow!

    • Lisa Longley says

      I’m so glad you liked it Becky!

  10. Donna Bailey says

    I make a corn pudding which is basically the same except it’s creamed corn and it goes fast as it’s good hot or cold. I have thought of adding a couple things to it but this gave me just what I am using as the pepper will be so good too with alittle vita. c also

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners