Cobb Creamed Corn

8 cobs of Corn (about 4 cups of Corn)
4 slices Bacon
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 cup Blue Cheese, crumbled
2 Haas Avocados, sliced


  • Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
  • In a skillet, fry the Bacon until very crisp.
  • Remove to paper towel, pat dry, and crumble.
  • In the skillet, drain all but about 2 Tbsp of the drippings.
  • Saute the Onion, Garlic, and Jalapeno in the Butter on medium-low heat until the Onion is tender.
  • Add the Cream, Corn, Salt, and Pepper.
  • Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.
  • Remove from the heat and toss in the Bacon crumbles and Blue Cheese crumbles.
  • Garnish with the slices of Avocados across the top.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Creamed Corn (savory)
Sweetened Creamed Corn

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  1. […] Variations: Creamed Corn (savory) Cobb Creamed Corn […]

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