Creamy Confetti Corn with Bacon
(from about 7 ears)
slices (8 oz)
bacon, diced into small pieces
small chopped red bell pepper
chopped red onion
each salt and freshly ground black pepper,
or to taste
diced into cubes (light cream cheese)
then more as needed
chopped green onions
chopped fresh parsley
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
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