World's Best Cream Corn

This might just become your new favorite side dish recipe. World's Best Cream Corn is a recipe for cream corn that stands out above any of the others you've tried. What makes it so special is the variety of ingredients. Real bacon, poblano pepper, and diced leek are added to the corn to make every bite full of exciting ingredients. A variety of spices gives this creamy dish an exciting flavor, so you'll be licking your plate clean.

2 pounds frozen corn kernels
2 c. half & half (I used fat free)
1 Tbsp. kosher salt
1/8 tsp. cayenne pepper
1/8 tsp. ground white pepper
1/2 c. sugar
1 Tbsp. cornstarch
1 Tbsp. butter
1/2 c. diced leek
1 poblano pepper, roasted/skinned/seeded/diced
1 pound raw bacon, diced


In advance: roast the poblano pepper by broiling it 2-4 minutes on each side, until skin chars. Remove from oven and place in a medium bowl; cover with saran wrap to loosen skin. Peel skin, remove seeds, and dice.

1. Preheat oven to 350 degrees.
2. Spread corn on a large pan and roast in preheated oven 10 minutes. Remove from oven and set aside.
3. In a medium saucepan, combine 1 c. half & half, kosher salt, cayenne and white pepper and bring to a simmer.
4. In a blender, combine the other 1 c. half & half, sugar, cornstarch, and half the corn and puree until smooth.
5. Add mixture from blender to simmering cream mixture on the stove top. Continue to cook 15 minutes, stirring frequently.
6. In a large saute pan, combine butter, leek, poblanos and bacon and saute until bacon is cooked through.

7. Add remaining corn and mixture from saucepan and stir to combine.