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Creamy Confetti Corn with Bacon
5 from 12 votes

Creamy Confetti Corn with Bacon

Creamy Confetti Corn with Bacon combines fresh corn kernels, crispy bacon, diced red bell pepper, and red onion in a creamy sauce with Neufchatel cheese and milk. The dish features tender-sweet corn softened with sautéed vegetables and salty bacon throughout, finished with fresh green onions and parsley for color and mild herbaceousness. This side offers a rich, textured accompaniment to various meals.

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

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

    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