Creamy Confetti Corn with Bacon


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

Creamy Confetti Corn with Bacon

5 from 1 vote

Yield: About 6 - 7 servings


  • 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
  • 1/3 cup milk , then more as needed
  • 1/3 cup chopped green onions (optional)
  • 2 Tbsp chopped fresh parsley


  1. 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.
  2. Recipe source: adapted from Mel's Kitchen Cafe and Southern Living

Creamy Confetti Corn with Bacon | Cooking Classy


  • gina: Sounds delish can’t wait to try! June 10, 2016 at 6:08am Reply

  • Robin Smith: The part on how you cook the corn seems to be missing. Care to share? June 10, 2016 at 6:52am Reply

    • Jaclyn: It’s the part in there where it’s sautéed for 6 minutes or until its tender :). June 10, 2016 at 12:29pm Reply

      • Robin Smith: Oh. I just never made sauteed corn only. I’ve always, at least, parboiled it.
        Thanks! June 11, 2016 at 5:23pm Reply

  • Cheyenne: Hi Jaclyn
    I made your apple cinnamon roll muffins tonight and after baking the muffins didn’t rise. Is there any specific reason why? June 10, 2016 at 6:14pm Reply

  • Sheryl Redding: Would this work as a side to Chicken Kiev, wild rice, green madarin salad, spiced peach? June 11, 2016 at 4:07pm Reply

  • Valerie king: I made this dish and it was amazing!! We were already smoking salmon so we decided to smoke the cobs of corn used for this recipe…it was outstanding!! This recipe is a keeper ! June 12, 2016 at 3:19pm Reply

    • Jaclyn: I’m glad you enjoyed it Valerie, the smoked corn sounds delicious too! Thanks for your comment! June 12, 2016 at 9:06pm Reply

  • Jacqueline Carville: I made this yesterday for a bbq and it was delicious! I actually make Rachel Ray’s summer corn fettuccine all the time when I have fresh corn available, and this recipe had very similar flavors. June 13, 2016 at 10:29am Reply

    • Jaclyn: I’m happy to hear you liked it Jacqueline! Thanks for your comment! June 13, 2016 at 2:11pm Reply

  • April: Off to the market for missing ingredients. Thank you. June 22, 2016 at 10:24am Reply

  • Tara: I’m assuming you remove the kernals from the cob before sautéeing? I’m making this for 4th of July and can’t wait to try it! June 27, 2016 at 2:40pm Reply

    • Jaclyn: Yes cut the kernels from the cob first :). June 28, 2016 at 11:29am Reply

    • April: Yes Mama, i, remove from cobb. Its awesome and easy. Enjoy happy 4th! June 29, 2016 at 2:24pm Reply

  • Jerri: Can you use frozen corn? July 2, 2016 at 9:49pm Reply

  • Cynthia: Can this be served cold? July 3, 2016 at 11:10am Reply

  • Brandy: Delicious recipe! Made this yesterday for the 4th! Yum! Will make it again, very easy to follow, great recipe and flavors. July 5, 2016 at 1:23pm Reply

  • sue weiker: Wonderful recipe. I will julienne a small zucchini and add to lighten the glycemic load, but, yum! Everything we love. Thanks. July 7, 2016 at 1:25pm Reply

  • Shari: Made this dish and it was AWESOME!! Definitely a keeper. August 11, 2016 at 10:45am Reply

  • Barbara: Can you make this dish ahead of time and rewarm November 18, 2016 at 9:43am Reply

  • Diane Haines: Loved this a lot! It is definitely a keeper! Wouldn’t change a thing, except I wondered if anyone has tried cilantro in place of the parsley. I love cilantro! June 22, 2017 at 11:34am Reply

  • Dana Rindahl: This was absolutely delicious! THANK YOU! I fixed it for a crowd of 8 (which included picky kids) and it was a huge success. Made it in advance. Warmed it up the day of the event and topped it with fresh parsley, green onions, and bacon at the last minute. Worked like a charm! September 1, 2017 at 8:50am Reply

    • Jaclyn: So glad to hear it was well received! September 5, 2017 at 12:40pm Reply

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