Description
This tangy, spicy take on classic creamed corn is sure to impress your taste buds! It’s a fantastic way to enjoy the last of the summer corn while ushering in the flavors of fall (and football)!
Ingredients
Scale
- 6 ears of corn
- 4 slices of bacon, diced
- 2 tablespoons butter
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 teaspoons sugar (see NOTE)
- ½ cup heavy cream
- ⅓ cup buffalo hot sauce (or add less or more to taste)
- 3 tablespoons ranch dressing
- Salt and pepper, to taste
- 4 scallions, diced
- ½ cup crumbled blue cheese
Instructions
- Remove the husks and silk from the corn. Cut the kernels off the cobs.
- Meanwhile, crisp the bacon in a large skillet over medium heat. Remove from the skillet to drain on a plate lined with paper towels.
- Pour out all but a tablespoon or so of the bacon drippings. Add the butter and the diced onion to the pan.
- Cook the onions over medium heat until soft and translucent, about 5 minutes. Add the garlic and corn and cook for 5 minutes more. Add the sugar and then season with a pinch each of salt and pepper. You won’t need much salt because both the bacon and the buffalo sauce will have quite a bit.
- Slowly pour in the cream and buffalo sauce and stir to combine. Cook for another 5 minutes, or until the mixture is thickened and creamy.
- Stir in the ranch dressing and remove the pan from the heat. Taste and adjust seasoning as necessary (add more hot sauce, salt, pepper, or even another drizzle of ranch – whatever you prefer!).
- Serve garnished with the reserved bacon, scallions, and blue cheese crumbles.
Notes
Depending on the sweetness of your corn, you may not need the sugar at all. For fresh-picked summer corn, it’s probably unnecessary! Taste the mixture and adjust the seasonings to your preferences.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: side dish
Keywords: creamed corn recipe, creamed corn, buffalo sauce, buffalo creamed corn, side dish recipes, quick and easy corn recipes, tailgate recipes, football recipes