CREAMY CONFETTI CORN WITH BACON
A delicious
colorful blend of sweet corn, fresh pepper, crunchy salted bacon, flavorful
green onions and a rich cream cheese sauce. A side dish that you will want to
repeat every summer!
INGREDIENTS
- 1-2 tablespoons milk
- 1 teaspoon pepper
- 1/2 cup finely chopped red bell pepper
- 8 slices bacon, chopped
- 1/2 teaspoon salt
- 2 12-ounce packages frozen corn kernels, white or yellow
- 1/2 cup chopped onion, white, yellow or red
- 1 (8-ounce) package cream cheese, light or regular, cubed
- 1 teaspoon sugar
- 4 green onions, green parts finely chopped (white parts discarded)
INSTRUCTIONS
First, in a
large non-stick skillet, cook the chopped bacon until golden and crisp. Scoop
the bacon onto a plate lined with paper towels and discard all the bacon fat
except for a thin layer on the pan, maybe a teaspoon or more.
Then, add
corn, onion and red pepper and cook over medium heat, stirring occasionally,
until vegetables are tender and corn is hot, 6-8 minutes. Add cream cheese and
milk, stirring until cream cheese melts and mixture is smooth.
Stir in
sugar, salt and pepper. Add more salt to taste if necessary. Stir in the green
onions.
Serve hot
garnished with reserved bacon.
This dish
can be prepared up to 2 days in advance. Pour the creamy corn mixture into an
ovenproof dish, sprinkle with bacon and cover with a lid or plastic wrap. Keep
refrigerated. When you're ready to eat, heat the corn platter in a 325-degree
oven for 15 to 20 minutes until it's hot. Happy Cooking Time.
