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!
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.