Creamy confetti corn with bacon


Side dish today, 17 July, 2017
Oh so delicious , and very easy to make, great with dark meat.
4 - 6 servings

  • 4 ½ cups fresh corn (from about 7 ears)
  • 8 slices (8 oz) bacon, diced into small pieces
  • cup small chopped red bell pepper
  • ½ cup chopped red onion
  • ½ teaspoon each salt and freshly ground black pepper, or to taste
  • 6 ounces Neufchatel cheese, diced into cubes
  • cup milk, then more as needed
  • cup chopped green onions (optional)
  • 2 tablespoons 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.

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