Friday, November 16, 2012

Creamy Fried Confetti Corn

Here's a yummy side dish option for corn. As much as I LOVE a delicious corn casserole, I was looking for other corn ideas, just for a little variety, and then I found this one! It's a Southern Living recipe from years ago, and remains one of their more popular casseroles to this day. It's super easy and quick to make too! And so good! I mean come on.. Any recipe that starts with cooking bacon is ok by me! And it's perfect for your next holiday meal. So if you're tired of just plain old corn, give this one a try. Great then!

8 bacon slices, chopped
4 cups fresh, frozen, or canned sweet corn kernels
1 medium-size white onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1 (8-ounce) package cream cheese, cubed
1/2 cup half-and-half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.

I didn't even measure the bell peppers. I just chopped up 2 small peppers and threw 'em in. If I had larger peppers, though, I probably would have just used a half of each color of pepper. You want to make sure the peppers enhance the flavor of the corn, not the other way around.
This can easily be made a day in advance. Just keep it covered in the fridge and then reheat it in the oven.
Oh, and don't forget to use different colored bell peppers. You could even add orange ones too. It'll make it look more like confetti! Wait, shouldn't this be called Cornfetti????

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