Categorized:
- Appetizers & Salads
Tagged:
- bacon
- bell pepper
- corn
- green onions
- milk
- neufchatel cheese
- parsley
- red onion
Creamy Confetti Corn with Bacon
Ingredients
- 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 (light cream cheese)
- 1/3 cup milk, then more as needed
- 1/3 cup chopped green onions (optional)
- 2 Tbsp chopped fresh parsley
Instructions
- 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 and Southern Living
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