The Humpherys Family

Creamy Confetti Corn with Bacon

Recipe Added:  7/21/2015 
8 slices bacon, chopped
2 12-oz pkgs frozen corn
1/2 cup onion, diced
1/2 cup red pepper, diced
1 8-oz pkg cream cheese, softened, cubed
1-2 Tbsp milk
1 tsp sugar
1/2 tsp salt
1 tsp pepper
4 green onions, diced
In a large skillet, cook chopped bacon until golden and crisp. Scoop bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a tsp or so.

Add corn, onion, and red pepper, and cook over medium heat, stirring until vegetables are tender and corn is heated through, 6-8 minutes. Add cream cheese and milk, stirring until cream cheese melts and mixture is evenly combined.

Stir in sugar, salt and pepper. Add more salt to taste if needed. Stir in green onions. Serve warm topped with the reserved bacon.
Advanced Preparation
This dish can be made up to 2 days ahead. Scoop creamy corn mixture into an oven-safe dish, sprinkle with bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, bake at 325 for 15-20 minutes until heated through.
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