Monday, November 28, 2011

Creamy Fried Confetti Corn

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.

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