The Most Amazing Creamy Confetti Corn with Bacon

So it seems that summer is in high shot, straight though it’s not quite yet officialdom. I’ve been buying maize on the cob at smallest twice a hebdomad for the ultimate month and the sun is a blazin (quite literally, it’s been 95 degrees). So, maize + sun = summer, proper :)?
There are sooo many things I couple most summer – the beach days, the quiet season eve outdoor parties, the flowers, summer mornings, leisure – but one abstract I enjoy the most of way is the matter! Saucy melon, novel berries abundant, cooked burgers every week, ice withdraw pretty more on a daily ground, and groovy and ends with perfectly salt, snappy monastic. You right can’t go damage here.
This has such a pleasing meld of flavors and textures and it give allow you craving it again and again! It will definitely be a hit at your close season dinner receiver and I it’s one of the optimum uses you’ll acquire for all that unsoured summer corn! Block the water cater, honorable move me a vessel high of this delight.



  • 4 1/2 cups fresh corn (from about 7 ears)
  • 8 slices (8 oz) bacon, diced into small pieces
  • 2/3 cup small chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/2 tsp each salt and freshly ground black pepper , or to taste
  • 6 oz Neufchatel cheese , diced into cubes
  • 1/3 cup milk , then more as needed
  • 1/3 cup chopped green onions (optional)
  • 2 Tbsp chopped fresh parsley





  1. Cook bacon in a large skillet until crisp. Drain off rendered bacon fat while reserving 1 Tbsp in skillet. Transfer bacon to a plate lined with paper towels to drain. Heat skillet with drippings over medium-high heat. Add corn, bell pepper, red onion and season with salt and pepper. Saute until tender, about 6 minutes. Add in Neufchatel cheese and milk and cook and stir until the cheese has melted. Add in more milk 1 Tbsp at a time to thin as needed (I added about 3 Tbsp more). Stir in green onions, parsley and half the bacon. Transfer to a serving bowl and top with remaining bacon, serve warm.
  2. Recipe source: adapted from Mel’s Kitchen Cafe and Southern Living