Creamy Confetti Corn with Bacon

06.09.2016

So it seems that summer is in full swing, even though it’s not quite yet official. I’ve been buying corn on the cob at least twice a week for the last month and the sun is a blazin (quite literally, it’s been 95 degrees). So, corn + sun = summer, right :)? There are sooo many things I love about summer – the beach days, the relaxing summer evening outdoor parties, the flowers, summer mornings, vacation – but one thing I love the most of course is the food! Fresh watermelon, fresh berries galore, grilled burgers every week, ice cream pretty much on a daily basis, and good food like this! This Creamy Confetti Corn with Bacon is the definition of summer! It starts with freshly cut from the cob corn and ends with perfectly salty, crisp bacon. You just can’t go wrong here. This has such a delicious blend of flavors and textures and it will leave you craving it again and again! It will definitely be a hit at your next summer dinner party and I it’s one of the best uses you’ll find for all that fresh summer corn! Forget the main dish, just pass me a bowl full of this please.

Creamy Confetti Corn with Bacon | Cooking Classy
Creamy Confetti Corn with Bacon | Cooking Classy Creamy Confetti Corn with Bacon | Cooking ClassyCreamy Confetti Corn with Bacon | Cooking ClassyCreamy Confetti Corn with Bacon | Cooking ClassyCreamy Confetti Corn with Bacon | Cooking Classy

 

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

MY LATEST VIDEOS
MY LATEST VIDEOS

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Creamy Confetti Corn with Bacon

5 from 1 vote

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!

Course: Side Dish
Cuisine: American
Keyword: Creamed Corn
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 7
Calories: 229 kcal
Author: Jaclyn

Ingredients

  • 4 1/2 cups fresh corn (from about 7 ears)
  • 8 slices (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

  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
Nutrition Facts
Creamy Confetti Corn with Bacon
Amount Per Serving
Calories 229 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 33mg 11%
Sodium 435mg 18%
Potassium 419mg 12%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 8g
Protein 9g 18%
Vitamin A 19.7%
Vitamin C 33.5%
Calcium 5.1%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

34 comments

  • Kellie wadley: I would love to change this up and make a spicy corn fritter November 16, 2018 at 9:17pm Reply

  • Katie: Do you boil the corn on the cob first then cut it off, or cut it off the cob without precooking it? July 19, 2018 at 6:57pm Reply

    • Jaclyn: No pre-cooking before cutting. Hope you enjoy! August 2, 2018 at 5:16pm Reply

  • Megan: Can I make this in a crockpot?! Looks yummy! TIA! May 20, 2018 at 12:41pm Reply

    • Jaclyn: I think that should work fine. June 9, 2018 at 12:15pm Reply

  • Amber Spehar: This is so yummy! I made and served cold, actually. I substituted cream cheese and used 8 ounces. It was a big hit! April 1, 2018 at 7:28am Reply

  • Leslie: Can you use canned or frozen corn? March 23, 2018 at 11:27am Reply

  • Gena: Will this taste good if I make it the night before and reheat for an early dinner the next day? November 27, 2017 at 1:11pm Reply

  • Laura: Can you substitute cream cheese for the Neufchâtel? November 20, 2017 at 5:44pm Reply

    • Jaclyn: Yes that would be fine. Hope you love it! November 21, 2017 at 11:10pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d