Creamed Corn with Smoked Gouda & Bacon

Creamed Corn with Smoked Gouda & Bacon brings sweet kernels, a smooth cheese sauce, and crisp bacon together in one skillet. Smoked Gouda gives it a savory backbone without covering up the corn.

This is a rich side for a holiday table or Sunday supper. Keep the sauce at a gentle simmer, melt the cheese off the heat, and save some bacon for the top so every serving gets a little crunch.

Why You’ll Love This Recipe

• Frozen corn keeps the prep manageable and makes this side practical year-round.
• A little flour gives the sauce enough body to coat the corn.
• Freshly grated smoked Gouda adds richness without a separate oven step.
• Bacon cooked in the same skillet seasons the base and supplies a crisp topping.

Key Ingredients

Corn: Use plain frozen kernels, thawed under cold running water and drained well. Extra water can turn a creamy sauce thin. Canned creamed corn is a different ingredient and will not behave the same way.

Smoked Gouda: Buy a block and grate it yourself. Remove any wax or inedible rind before shredding. Gouda brings both salt and smoke, so wait until the cheese melts before deciding whether the dish needs salt.

Bacon, onion, and garlic: Cook the bacon first, then use a measured portion of its fat to soften the aromatics. Keeping some bacon out until serving gives the finished dish a better contrast.

Milk, cream, and flour: Milk loosens the sauce, cream adds richness, and flour thickens it. Add the milk gradually while stirring so the flour does not form lumps.

Useful Tools

A large deep skillet, colander, and box grater cover the main jobs. The knife, garlic press, and thermometer below are from AB’s own shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.

• Chef Knife handles the onion and bacon prep. Wash the knife and board after handling raw bacon.
• AB’s Premium Garlic Press breaks down garlic so it distributes through the sauce.
• SnG Food Thermometer helps confirm leftovers reach 165°F when reheated.
• Spring Chef Measuring Cups and Spoons help measure the sauce ingredients and retained bacon fat.
• Riveira Wooden Utensils help stir the corn and scrape the skillet as the sauce thickens.

How to Make Creamed Corn with Smoked Gouda & Bacon

1. Get everything ready. Thaw and drain the corn, grate the Gouda, and chop the bacon and aromatics. Having the cheese ready keeps you from leaving the sauce on the heat while you grate.
2. Render the bacon. Start in a cold skillet over medium heat and cook for 7–10 minutes until crisp. Remove the bacon and measure the fat before continuing.
3. Build the base. Soften the onion for 3–4 minutes, add the garlic briefly, then stir in the flour for 1 minute. You want the flour cooked into the fat without scorching.
4. Simmer gently. Gradually stir in the milk, followed by cream, corn, and pepper. Cook at a gentle simmer for 5–7 minutes, stirring along the bottom until the sauce coats the kernels.
5. Melt and finish. Take the skillet off the heat, stir in the Gouda in handfuls, and fold in part of the bacon. Taste, adjust the texture if needed, and add the remaining bacon just before serving.

Pro Tips and Troubleshooting

Sauce too thin: Let the corn mixture simmer a little longer before adding cheese. Well-drained corn makes this easier. Do not scatter raw flour into the finished sauce.

Sauce too thick: Stir in a small splash of milk over low heat. The sauce continues to thicken as it cools, so leave it a little loose in the pan.

Grainy cheese sauce: High heat can cause cheese to separate. Remove the skillet from the burner before adding the Gouda, and keep any reheating gentle.

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Creamed Corn with Smoked Gouda & Bacon

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Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 8 side-dish portions (⅛ of the recipe)

Sweet corn in a creamy smoked Gouda sauce with crisp bacon, onion, and garlic. Times are estimates. Serve hot as a holiday or Sunday-supper side.

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Ingredients  

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Creamed Corn

• ▢ 4 slices regular-cut bacon chopped; reserve 1 tablespoon rendered fat after cooking
• ▢ ½ cup yellow onion finely diced
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 cup whole milk plus 1–2 tablespoons only if needed to loosen
• ▢ ½ cup heavy cream
• ▢ 24 ounces frozen sweet corn kernels thawed under cold running water and well drained
• ▢ 4 ounces smoked Gouda rind removed, freshly grated; about 1 cup
• ▢ ¼ teaspoon black pepper
• ▢ fine salt only as needed after tasting

Instructions 

• Put the frozen corn in a colander and rinse under cold running water until thawed, then drain very well. Finely grate the smoked Gouda, removing any wax or inedible rind. Set out a large deep skillet, about 12 inches wide.
• Put the chopped bacon in the cold skillet. Cook over medium heat for 7–10 minutes, stirring occasionally, until browned and crisp. Transfer the bacon to a paper-towel-lined plate. Carefully pour the drippings into a heatproof container, then return exactly 1 tablespoon rendered bacon fat to the skillet; save or discard the rest separately. If your bacon yields less, use the available fat and stir carefully as the onion cooks.
• Add the onion and cook over medium heat for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir constantly for 1 minute, coating the onion and scraping the pan without letting the flour scorch.
• Slowly whisk in 1 cup milk, a little at a time at first, until no dry flour remains. Stir in the heavy cream, drained corn, and black pepper. Bring to a gentle simmer, then reduce the heat to medium-low. Cook for 5–7 minutes, stirring often, until the corn is hot and the sauce coats the kernels. Scrape the bottom to prevent sticking. Avoid a hard boil.
• Remove the skillet from the heat. Add the smoked Gouda in small handfuls, stirring after each addition until melted and smooth. Fold in half the cooked bacon. Taste before adding any salt because the cheese and bacon already bring salt. If too thick, stir in 1–2 tablespoons additional milk.
• Top with the remaining bacon just before serving so it stays crisp. Divide into 8 equal side-dish portions and serve hot. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F.

Notes

• Grate the smoked Gouda from a block and melt it off the heat to reduce the chance of a grainy sauce.
• Thaw and drain frozen corn well; excess water thins the sauce.
• Regular Gouda can replace smoked Gouda for a milder flavor. Keep the bacon topping separate until serving.

Estimated nutrition is per ⅛ of the recipe, using USDA ingredient data, regular Gouda as a proxy for smoked Gouda, 4 standard cooked bacon slices, and 1 tablespoon retained bacon fat. Extra milk is excluded; brands and portions vary.

Nutrition

Calories: 240kcal | Carbohydrates: 22.6g | Protein: 9.2g | Fat: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Make-Ahead, Storage and Reheating

For the best texture, cook this close to serving. You can grate the cheese and chop the onion a day ahead, keeping both refrigerated. Cooked bacon can also be refrigerated separately so the topping is ready.

To make the finished dish ahead, cool promptly in shallow containers and refrigerate at 40°F or colder. Refrigerate within 2 hours, or within 1 hour above 90°F, and use within 3–4 days. Store the reserved bacon separately.

Reheat gently on the stovetop with a splash of milk, stirring frequently, until the center reaches 165°F. Add the bacon topping after reheating. Freezing is possible, but the dairy sauce may separate and the corn can soften; refrigeration is the better quality choice.

What to Serve With This Creamed Corn

• Cajun Roasted Turkey Breast gives the creamy side a seasoned turkey centerpiece.
• Garlic Herb Brined and Roasted Chicken balances the rich corn with a savory herb roast.
• Honey Glazed Ham works for a holiday spread; add a green vegetable for contrast.
• Cranberry Orange Glazed Turkey Tenderloins brings tart cranberry and citrus alongside the smoky cheese.

Variations and Substitutions

Regular Gouda gives a milder flavor, while smoked cheddar takes the sauce in a sharper direction. Use the same weight of drained canned whole-kernel corn if frozen corn is unavailable. Taste before seasoning because canned corn may contain salt. These changes affect flavor and nutrition.

For a meatless version, leave out the bacon and use butter for the onion; choose cheese made with vegetarian rennet if needed. This changes the recipe’s nutrition and removes the crisp bacon topping.

For a different side using a similar savory direction, follow Green Beans and Bacon or Southern Baked Mac and Cheese. Those are separate recipes, not swaps within this corn dish.

Frequently Asked Questions

Is this the same as canned cream-style corn? No. This version keeps whole kernels in a milk-and-cheese sauce. Canned cream-style corn contains a different mixture of kernels, liquid, and thickened corn.

Can I double it? Use two skillets or a wider heavy pot with room to stir. A crowded pot can take longer to heat and thicken; keep the heat moderate rather than rushing it.

Can I make it without flour? This version is built around a flour-thickened sauce. For a gluten-free version, use a sauce-thickening method designed for cornstarch and check the bacon and cheese labels; do not substitute cornstarch spoon for spoon.

More AB Recipes for Your Menu

Choose a few dishes that fit your crowd. Lighter vegetables bring contrast; another rich starch can stand in for the corn on a different menu.

Vegetables, Dressings, and Potatoes

• Chicken and Andouille Cornbread Dressing adds a hearty option for a larger holiday spread.
• Creole Cornbread Dressing offers a spicier dressing direction.
• Southern Candied Yams gives the table a traditional sweet side.
• Steakhouse Mashed Potatoes is a creamy alternative for another supper.
• Creamy Scalloped Potatoes is another rich side option when corn is not on the menu.
• Garlic Butter Creole Green Beans adds a green vegetable alongside the creamy corn.
• Honey Balsamic Brussels Sprouts brings tangy balsamic flavor to balance a rich plate.

Bread and Holiday Extras

• Soft and Fluffy Dinner Rolls round out a roast dinner.
• Sweet Potato Buttermilk Skillet Cornbread is another bread option for a Southern-style menu.
• Traditional Cranberry Sauce brings a tart condiment to poultry.
• Make Ahead Turkey Gravy can be prepared for the turkey separately; keep it off the creamed corn.

Desserts to Finish

• Sweet Potato Pie (Three Topping Options) offers a classic holiday finish.
• Holiday Peach Cobbler Two Ways gives you a fruit dessert option.
• Million Dollar Pound Cake With Vanilla Butter Glaze is easy to slice for a crowd.

Save This Recipe

Save this recipe for the next holiday spread or Sunday dinner that needs a smoky, creamy corn side.