Creamy Confetti Corn with Bacon
User Reviews
5
Creamy Confetti Corn with Bacon
Description
This recipe starts by crisping diced bacon and reserving rendered fat to sauté fresh corn, red bell pepper, and red onion, which adds sweetness and depth. Neufchatel cheese and milk melt into the mixture, creating a creamy sauce that lightly coats the vegetables without overpowering them. Additional milk can be stirred in to adjust the consistency. Fresh green onions and parsley blend in at the end for freshness and a slight bite. Finished with extra bacon on top, the dish balances creamy, savory, and crunchy elements typical of Southern-inspired comfort food.
Creamy Confetti Corn is best served warm as a side vegetable, pairing well with grilled or roasted meats. The recipe scales from fresh ingredients, making it suitable for seasonal produce use.
Ingredients
- 4 1/2 cups corn from about 7 ears, fresh
- 8 lices (8 oz) Bacon diced into small pieces
- 2/3 cup red bell pepper small chopped
- 1/2 cup onion red, chopped
- 1/2 tsp salt or to taste, each, freshly ground
- 1/2 tsp black pepper or to taste, each, freshly ground
- 6 oz neufchatel cheese diced into cubes (light cream cheese
- 1/3 cup milk then more as needed
- 1/3 cup green onion optional, chopped
- 2 Tbsp parsley chopped, fresh
Instructions
- Cook bacon in a large skillet until crisp. Drain off rendered bacon fat while reserving 1 Tbsp in skillet.
- Transfer bacon to a plate lined with paper towels to drain. Heat skillet with drippings over medium-high heat.
- Add corn, bell pepper, red onion and season with salt and pepper. Saute until tender, about 6 minutes.
- 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).
- Stir in green onions, parsley and half the bacon. Transfer to a serving bowl and top with remaining bacon, serve warm.
- Recipe source: adapted from Mel's Kitchen Cafe and Southern Living
User Reviews
Overall Rating
5
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