Sweet corn baked with crispy bacon, jalapeño, cream cheese, mozzarella, fresh basil, and parmesan cheese until creamy and bubbling.

This Bacon Jalapeño Creamed Corn wasn’t planned. At all. It came out of one of those evenings where dinner felt… heavy. You know what I mean? Long day, brain fried, zero desire to be creative, but also no interest in eating something sad and beige. I opened the fridge like it was going to offer emotional guidance. It didn’t. Just bacon, corn, and a jalapeño staring back at me like, well?

I started cooking the bacon mostly because bacon buys you time. It smells good, it makes you feel productive, and no one complains when it’s involved. As it cooked, I remembered summers growing up—corn always on the table, usually drowning in butter, eaten outside, hands messy, everyone a little sunburned. This dish doesn’t taste like that exactly… but it hits the same comfort nerve. Warm. Familiar. Loud flavors, in a good way.

The jalapeño? That was a gamble. I wasn’t sure I wanted heat that night. Some days you do, some days you don’t. I seeded it, played it safe, told myself I could always add more later. And when everything came together—creamy, salty, smoky—I stood there eating straight from the skillet, thinking, Yeah… this one’s staying.

That’s how Bacon Jalapeño Creamed Corn became a regular. Not fancy. Just honest. The kind of dish that sneaks onto the table and somehow becomes the thing everyone remembers.

Why I Keep Coming Back to This Bacon Jalapeño Creamed Corn

There’s something about this dish that feels indulgent without being annoying about it. The bacon gives you crunch and salt, the corn stays sweet, the jalapeño adds just enough edge to keep it interesting, and the cheese pulls it all together like a cozy blanket you didn’t know you needed. It’s not trying to be elegant. It’s not trying to be trendy. It’s just… good.

And I’ll say this—I think it’s a side dish, but sometimes I’m not fully convinced. It holds its own. It doesn’t apologize. And honestly, if you served this and nothing else, I’d still be happy. Is that dramatic? Maybe. But also… accurate.

Ingredient Notes (Because These Choices Matter… Kinda)

Before you jump in, here’s how I think about the ingredients—less “rules,” more friendly guidance.

• Bacon – Regular-cut bacon works best. Thick-cut can get chewy and overpower the whole thing. This dish is about balance, not bacon dominance (even though bacon tries).
• Sweet Corn – Canned corn is perfectly fine. I use it all the time. Just drain it really well, or you’ll end up with soupy creamed corn, and no one asked for that.
• Jalapeño – Seeded keeps it mellow. Some jalapeños are polite, some are feral. There’s no way to know. Use your instincts.
• Cream Cheese – Softened. Please. Cold cream cheese clumps and ruins the vibe.
• Mozzarella – Mild, stretchy, comforting. This isn’t the place for sharp drama.
• Cayenne – A dash. That’s it. Think warmth, not heat.
• Fresh Basil – It feels unexpected here, but it works. Brightens everything.
• Parmesan – Salty finish. Add until your heart says stop.

How I Actually Make Bacon Jalapeño Creamed Corn

1. First, I preheat the oven to 400°F, mostly because I will forget later if I don’t do it first.
2. I cook the bacon in a cast iron skillet over medium heat until it’s just crispy—not shattered, not floppy. Somewhere in the middle. I pull it out, let it drain, and keep about one teaspoon of the bacon grease in the pan. Not more. More sounds tempting, but trust me—it gets heavy fast.
3. Then I throw the corn, jalapeño, softened cream cheese, mozzarella, salt, cayenne, half the bacon, and half the basil into a bowl and mix it up. It looks messy. Uneven. A little weird. That’s normal.
4. Everything goes back into the skillet, straight into the oven, and bakes for about 20 minutes, until it’s bubbling and smells like something you shouldn’t be waiting to eat.
5. When it comes out, I sprinkle the rest of the bacon, basil, and parmesan on top and serve it immediately. This Bacon Jalapeño Creamed Corn does not age gracefully on the counter. It wants attention now.

Storage (In Case You Have Self-Control)

If you have leftovers—and that’s a big if—let them cool first. Store them in an airtight container in the fridge for up to three days. When reheating, go slow. Stir halfway. Add a splash of milk if it looks thick and grumpy. It happens.

Variations & Substitutions I’ve Tried (and a Few I Haven’t)

This Bacon Jalapeño Creamed Corn is forgiving, which I appreciate.

• More heat? Add extra jalapeño or another pinch of cayenne.
• Less heat? Half a jalapeño, no cayenne, you’re good.
• Cheese swaps? Monterey Jack or pepper jack both work.
• No basil? Chives or green onions save the day.
• Extra veggies? Sautéed onions or roasted red peppers are solid additions.

I’m pretty sure pepper jack is my favorite version, but I change my mind depending on the day.

What I Usually Serve With Bacon Jalapeño Creamed Corn

This dish fits in just about anywhere.

• Grilled or roasted chicken
• BBQ ribs or pulled pork
• Steak nights when you want a side that feels indulgent
• Holiday tables where you want people hovering near one dish

And yes, I’ve eaten it alone with a spoon while standing at the counter. That’s between us.

FAQ:

Can I make this ahead of time?
You can prep it earlier, but bake it fresh if you can. Reheated is good. Fresh is better. That’s just the truth.

Is it spicy?
Usually no. But jalapeños have personalities. Taste as you go.

Can I use fresh corn?
Absolutely. Just cut it off the cob and cook it lightly first.

If you make this Bacon Jalapeño Creamed Corn, I hope it sneaks up on you the way it did on me. Maybe it becomes a side. Maybe it steals the spotlight. Either way, I’d love to know—did you tweak it? Go heavier on the cheese? Regret nothing? Let’s talk.

Bacon Jalapeño Creamed Corn

Creamy baked corn combined with crispy bacon, jalapeño, cream cheese, mozzarella, fresh basil, and parmesan. This rich and savory Bacon Jalapeño Creamed Corn is a comforting side dish with a subtle kick of heat.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Bacon Jalapeño Creamed Corn

Servings: 4

Ingredients

• 8 strips bacon
• 2 cans 11 oz each whole kernel sweet corn drained
• 1 jalapeño seeded and finely minced
• 8 oz cream cheese softened
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• Dash of cayenne pepper
• 1/4 cup fresh basil finely chopped
• Parmesan cheese to taste

Instructions

• Preheat the oven to 400°F (200°C).
• In a cast iron or ovenproof skillet, cook the bacon over medium heat until lightly crisp. Transfer the bacon to paper towels to drain excess grease. Carefully discard all but 1 teaspoon of the bacon fat remaining in the skillet. Crumble the cooked bacon and set aside.
• In a large mixing bowl, combine the drained corn, minced jalapeño, softened cream cheese, shredded mozzarella, salt, cayenne pepper, half of the crumbled bacon, and half of the chopped basil. Stir until the mixture is evenly combined.
• Transfer the corn mixture to the prepared skillet, spreading it evenly. Place the skillet in the preheated oven and bake for 20 minutes, or until the mixture is hot and bubbling throughout.
• Remove from the oven and top with the remaining bacon, remaining basil, and grated parmesan cheese to taste. Serve immediately.

Notes

This recipe is naturally gluten free when prepared with certified gluten-free ingredients. Verify that the bacon, cheeses, and spices used are labeled gluten free, as some brands may include additives or processing agents containing gluten.