Creamy Confetti Corn with Bacon
Ingredients
- 8 slices bacon, chopped into small pieces
- 4 cups fresh or frozen corn, (if using fresh, use 6-7 ears corn)
- 1 medium red bell pepper, small diced
- 1/2 medium red onion, small diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 6 oz. cream cheese, regular or Neufchatel (light cream cheese) work
- 1/3 cup milk
- 6 green onions, chopped
- 2 Tablespoons fresh parsley, chopped
Instructions
- In a large skillet set to medium-high heat, add chopped bacon. Cook 'til crisp, stirring occasionally, about 5-6 minutes. Remove bacon to a paper towel-lined plate; set aside. Reserve bacon fat in skillet.
- Add corn, bell pepper and red onion to the hot skillet. Season with salt and pepper. Cook until veggies are tender, 6-7 minutes.
- Stir in cream cheese and milk, mixing well until melted in and smooth. If needed, add more milk (1 Tbsp. at a time) to thin the mixture.
- Stir in chopped green onions, parsley and bacon.
- Serve warm and enjoy!