November 30, 2013
creamy confetti corn with bacon
It's always so much fun deciding what I'm going to make for Thanksgiving dinner. My favorite homemade mac&cheese is a no-brainer considering how much everyone loves it and when I saw Mel's post with this creamy corn salad, I knew it was the other dish I was going to make this year! Creamy corn topped with bacon? Yes, please. It was a big hit, I will definitely be making this for a Xmas side dish!
Creamy Confetti Corn with Bacon
Recipe via Mel's Kitchen Cafe
8 slices bacon, chopped
2 12-ounce packages frozen corn kernels, white or yellow
1/2 cup chopped onion, white, yellow or red
1/2 cup finely chopped red bell pepper
1 8-ounce package cream cheese, light or regular, cubed
1-2 tbsp milk
1 tsp sugar
1/2 tsp salt
1 tsp pepper
4 green onions, green parts finely chopped (white parts discarded)
1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions. Serve warm topped with the reserved bacon. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.