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5.0 from 12 votes

Creamy Confetti Corn with Bacon

A delicious colorful blend of sweet corn, fresh bell pepper, crisp salty bacon, flavorful green onions and a rich cream cheese sauce. A side dish you'll want on repeat make every summer!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 7
Course: Side Dish
Cuisine: American

Ingredients

  • 4 1/2 cups fresh corn (from about 7 ears)
  • 8 lices (8 oz) bacon, diced into small pieces
  • 2/3 cup small chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/2 tsp each salt and freshly ground black pepper, or to taste
  • 6 oz Neufchatel cheese, diced into cubes (light cream cheese)
  • 1/3 cup milk, then more as needed
  • 1/3 cup chopped green onions (optional)
  • 2 Tbsp chopped fresh parsley

Instructions

    Cup of Yum
  1. Cook bacon in a large skillet until crisp. Drain off rendered bacon fat while reserving 1 Tbsp in skillet. 
  2. Transfer bacon to a plate lined with paper towels to drain. Heat skillet with drippings over medium-high heat. 
  3. Add corn, bell pepper, red onion and season with salt and pepper. Saute until tender, about 6 minutes. 
  4. Add in Neufchatel cheese and milk and cook and stir until the cheese has melted. Add in more milk 1 Tbsp at a time to thin as needed (I added about 3 Tbsp more). 
  5. Stir in green onions, parsley and half the bacon. Transfer to a serving bowl and top with remaining bacon, serve warm.
  6. Recipe source: adapted from Mel's Kitchen Cafe and Southern Living