Creamy Confetti Corn with Bacon
User Reviews
4.5
Creamy Confetti Corn with Bacon
Description
Creamy Confetti Corn with Bacon features a base of cooked corn kernels sautéed with finely chopped onions and red bell peppers. Cream cheese and milk are stirred in to create a smooth, creamy texture that coats the vegetables evenly. The mixture is seasoned simply with sugar, salt, and black pepper, allowing the flavors of the fresh vegetables and cream cheese to shine. Crisp bacon pieces are cooked separately and added on top, lending a smoky, salty crunch that contrasts with the creamy corn. Fresh green onion greens add a subtle sharpness and color to the dish.
The corn is cooked gently in the pan until tender, and the cream cheese provides richness without overpowering the natural sweetness. The bacon is rendered until golden and crisp, with the fat mostly discarded to keep the dish from becoming greasy. This dish is best served warm as a flavorful but mild side, pairing well with grilled meats or roasted poultry.
For convenience, this creamy corn can be prepared up to two days in advance and reheated in the oven, making it a practical addition for meal prepping or holiday meals. Storing the mixture separately under refrigeration preserves freshness before baking to warm and meld the flavors in an oven-safe dish.
Ingredients
- 8 lices Bacon chopped
- 2 corn kernels white or yellow, frozen, 12 ounces per package
- ½ cup onion white, yellow or red, chopped
- ½ cup red bell pepper finely chopped
- 8-ounce ounce cream cheese light or regular, cubed
- 1-2 tablespoons milk
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon black pepper
- 4 green onions green parts finely chopped (white parts discarded)
Instructions
- In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
- Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
- Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
- Serve warm topped with the reserved bacon.
- This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 244kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 431mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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