Friday, September 13, 2019

Creamy Confetti Corn with Bacon

I've been craving this recipe for the last few weeks, as the corn has been coming into season, and finally got a chance to make it today. It is so delicious, you're going to want to add this side dish to your next family meal. You can use fresh corn right off the cobb, or frozen corn. I buy Organic Non-GMO, and use fresh peppers and onions from the garden . I love the combination of textures, flavors and colors in this wonderful creamy, slightly crunchy corn dish.

6 slices Bacon (I use uncured)
4 cups, fresh or 16 ounces frozen Corn
3/4 cup diced Red Onion
3/4 cup diced Red and/or Green Bell Pepper (or if you like things spicy, add some Serranos or Jalepenos)
1 tsp Pepper
1 tsp Salt
1 (4-ounce) package Neufchatel Cream Cheese,
1/3 cup Milk (Almond milk is fine for less calories)
2 Greens Onion, minced

  1. Cook bacon until crisp.
  2.  Remove, drain and cool on paper towel; once cool, chop or crumble and set to the side.
  3. Drain bacon grease, leaving one tablespoon in skillet.
  4. Add corn, red onion, and peppers to skillet, and saute gently on low heat for 2-3 minutes.
  5. Add Neufchatel cheese and milk and stir together until cream cheese is melted and nicely distributed throughout.
  6. Add all but 2 tablespoons of bacon bits, and half of the green onions to corn mixture.
  7. Stir together, and pour into a serving bowl.
  8. Top with remaining bacon bits and green onions.
  9. Serve and enjoy.
Serves 8
142 Calories per serving


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