Creamy Confetti Corn Recipe
Side dishes are not really my strong point in the kitchen. They are often more of an afterthought for me. On more than one occasion, I just slice up an apple and serve that as the side for dinner. Yep.
For the holiday feasts though, you want to have some great (but easy) sides to serve along with your awesome main dish and dessert. When I saw this recipe on MelsKitchenCafe, I knew she was right about it being a good option for a holiday meal side dish…
Simple enough, but a little bit different too. It won’t take up room or time in the oven, unless you are reheating it. You can even make it a day or two before the meal, if you want to.
When I need an onion and I find a great price, I usually buy more onions than I need. (Under $0.40/lb is nice!) Then I peel and cut the extra onion into chunks, throw it in the food processor, then measure it into 1/2-cup portions. I just use resealable sandwich bags, but I double-up on them, and I label the bag too. Then I freeze it. It does affect the texture of the onion a bit, but it totally works in a dish like this or soups or casseroles. Love it!
Butterball turkey bacon was on sale at Walgreens recently for only $0.99 and with a coupon, many of us were able to snag some for free! It sure came in handy with this creamy corn confetti. The bacon is really thin though, so I actually used the whole package, which was about 16 slices.
Creamy Confetti Corn Recipe
- 8 slices bacon, chopped
- 24 ounces 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 tablespoons milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 4 green onions, finely chopped (white parts discarded)
- In a large nonstick skillet, cook the chopped bacon until crisp. Transfer the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan.
- Add the corn, onion, and red pepper to the skillet, and cook over medium heat. Stir 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.
- 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.
To Make Ahead:
- This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat in a 325 degree oven for 15-20 minutes until heated through.