Creamed corn with crispy bacon is the star of this dish. Served with crispy chicken thighs, this is a delicious, easy one-pot family dinner.
Ingredients
- Chicken thighs. Skin-on, bone-in.
- Onion.
- Garlic
- Streaky bacon.
- Corn. Fresh or frozen.
- Chicken stock.
- Cream.
- Sour cream.
- Chilli flakes.
- Oregano.
- Lime juice.
- Salt and pepper.
- Basil, for serving.
How to make creamed corn with crispy chicken thighs
This is not a super traditional version of creamed corn. I wanted to make it as easy as possible so I tested this recipe with fresh and frozen corn. If you can find in-season corn, I would definitely recommend using that. Once you have removed the corn kernels from the cob, scrape the cobs with the back of your knife to release some of the creamy liquid. This not only adds creaminess but a lot of corn flavor too. Otherwise, this is totally delicious with frozen corn and is the version I make most often.
- Prepare the chicken thighs: Pat the chicken thighs dry with paper towel then season generously with salt on both sides. Place the chicken thighs, skin-side down, in a large, deep pan or skillet. I start the chicken in a cold pan and bring it up to heat which allows the chicken fat to render out slowly and the skin to become super crisp. Allow the chicken to cook and crisp for approximately 10 minutes or until a deep golden brown then flip over and cook for another 10 minutes. Remove from the pan and set aside.
- Make the creamed corn: In the same pan that you cooked the chicken, add the bacon and cook until crisp and rendered. Remove the bacon and set aside. Pour off the grease, leaving a few teaspoons. (Don’t throw away the bacon grease. It makes incredibly roast potatoes!) Add the onion and garlic to the pan and cook until soft and translucent. Tip in the corn and any of its liquid (if using fresh) and the spices and cook for 5 minutes, stirring regularly. Add most of the bacon back in (I reserve some for serving) then pour in the cream, sour cream, stock and lime juice. Bring to a simmer then top with chicken thighs.
- Finish in the oven: Place the pan in a preheated oven and allow to cook for 10 minutes or until the chicken is fully cooked. Remove from the oven and top with the reserved bacon and fresh basil before serving.
Can I make this ahead?
The entire dish can be prepped a few hours in advance and baked just before serving. Leftovers can be kept in the fridge for a day or two and reheated in a warm pan. You might need to add a splash of stock.
Corn recipes
Bacon creamed corn with crispy chicken thighs
Creamed corn with crispy bacon is the star of this dish. Served with crispy chicken thighs, this is a delicious, easy one-pot family dinner.
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Servings: 4
Calories: 425kcal
Ingredients
- 4 chicken thighs bone-in, skin-on
- salt to taste
For the creamed corn
- 250 g (½lb) streaky bacon diced
- 1 onion chopped
- 3 garlic cloves crushed
- pinch of chilli flakes
- 2 tsp oregano
- 500 g (1lb) corn
- ½ cup chicken stock
- ½ cup cream
- 2 tbsp sour cream
- 2 tsp lime juice
- salt and pepper to taste
- fresh basil for serving
Instructions
- Preheat the oven to 200°C/390°F.
- Pat the chicken thighs dry with paper towel then season generously with salt on both sides.
- Place the chicken thighs, skin-side down, in a large, deep pan or skillet. I start the chicken in a cold pan and bring it up to medium-high heat which allows the chicken fat to render out slowly and the skin to become super crisp. Allow the chicken to cook and crisp for approximately 10 minutes or until a deep golden brown then flip over and cook for another 10 minutes. Remove from the pan and set aside.
- In the same pan that you cooked the chicken, add the bacon and cook until crisp and rendered. Remove the bacon and set aside. Pour off the grease, leaving a few teaspoons.
- Add the onion and garlic to the pan and cook until soft and translucent. Tip in the corn and any of its liquid (if using fresh) and the spices and cook for 5 minutes, stirring regularly.
- Add most of the bacon back in (I reserve some for serving) then pour in the cream, sour cream, stock and lime juice. Bring to a simmer then top with chicken thighs.
- Place the pan in a preheated oven and allow to cook for 10 minutes or until the chicken is fully cooked.
- Remove from the oven and top with the reserved bacon and fresh basil before serving.
Nutrition
Calories: 425kcal | Carbohydrates: 32g | Protein: 41g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 157mg | Sodium: 687mg | Potassium: 866mg | Fiber: 4g | Sugar: 7g | Vitamin A: 528IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 2mg
You never give the temperature at which to cook the chicken and everything else on the stovetop. I am assuming Medium-Medium High. Also, I’d rather use 1 T. each of za’atar and smoked paprika for the spices instead of one measly teaspoon of oregano. I would also save the combination rendered chicken/bacon fat in a jar in the refrigerator to use again! But I like the idea of this dish very much and will try it my way.
HINT: Instead of using the back of a knife on the corncobs, use a regular kitchen grater, it works great!
Yes, medium-high but I always start the chicken in a cold pan. You can absolutely use whatever spice you want in this recipe. The amount of bacon adds a good amount smokiness and adds so much flavor so the dish definitely doesn’t lack it. I always save the fat for roast potatoes (as mentioned in the post). Hope you like the dish.