YUM. I made this alongside the chicken cakes, and this was an amazing dish, again from Southern Living. It would be perfect at your Christmas table. I tried to lighten it up (as much as you can lighten up a dish with 8 slices of bacon) by using half the amount of cream cheese (4 ounces instead of 8) and 1% milk instead of half-and-half, and it still tasted delicious. I made a couple of other changes that I'll reflect below. So delicious.
Creamy Fried Confetti Corn
8 bacon slices, chopped
4 cups sweet corn kernels (about 8 ears or about 2 large cans)
1 medium size onion, chopped
1/2 cup chopped bell pepper (I used jarred red bell pepper)
4 oz cream cheese, cubed
1/2 cup milk
1 tsp sugar
1 tsp salt
1 tsp pepper
Cook chopped bacon in a large skillet until crisp; remove bacon and drain on paper twoels, reserving 2 tablespoons of droppings in the skillet. Set aside bacon.
Saute corn, onion, and bell peppers in hot drippings in skillet over medium-high heat for 6 minutes or until tender. Add cream cheese and milk, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon. Yields 6-8 servings.