Creamy Confetti Corn with Bacon

I’m not saying my life is hard or anything. But sometimes, I run out of clever ways to basically say this:

“For all that is good and lovely in this world, make {insert recipe} already and get on with your life being changed, ok?”

I would love to be able to reach through my computer screen, take your little shoulders in my hands, and give you a little shake for added emphasis. But lucky for you, that isn’t possible.

This creamy confetti corn is the perfect example. A dish that could easily be overlooked, it might seem unassuming at first. Creamy corn? Yawn. With bacon? Whatever; bacon’s on everything these days. But I’m telling you, this dish and this dish alone is the reason I’m giddy with excitement about Thanksgiving. (And for all my Canadian and non-USA or Thanksgiving-celebrating readers, never fear, this dish was not made to fulfill it’s existence on a Thanksgiving table alone; it’s perfect as a side dish for 100 other meals.)

Creamy Confetti Corn with Bacon

I first made it last year for Thanksgiving and Brian and I about died, it was so delicious. At first glance it seems like any old corn dish, viewed only as an obstacle between you and the turkey. But it is special. Really special.

Literally taking 15 minutes to put together (read the recipe for make-ahead instructions), this dish explodes with flavor and takes a regular corn side dish to a rockin’ new level. It’s creamy and smoky and packed with flavor. I’m sure when my family spies my loaded Thanksgiving plate this year, their first comment(s) will be along the lines of “have a little corn with your turkey, why don’t you?” but I won’t be swayed by their sarcasm. This corn is too good to be worried about Thanksgiving peer pressure.

You should definitely think (actually, don’t think, just follow my orders as if I were in your face right now) and put this on the Thanksgiving menu plan immediately. Or just run into the kitchen and make it now; I support you in that, also.

Creamy Confetti Corn with Bacon

One Year Ago: Cheesy Chicken Quesadilla Pie 
Two Years Ago: Loaded Baked Potato Soup
Three Years Ago: Creamy Spinach Gratin

Creamy Confetti Corn with Bacon

Yield: Serves 6-8 as a side dish

Creamy Confetti Corn with Bacon

Ingredients

  • 8 slices bacon, chopped
  • 2 12-ounce 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, green parts finely chopped (white parts discarded)

Directions

  1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
  2. Add the corn, onion, and red pepper, and cook over medium heat, stirring 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.
  3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
  4. Serve warm topped with the reserved bacon.
  5. 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 the corn dish in a 325 degree oven for 15-20 minutes until heated through.
http://www.melskitchencafe.com/creamy-confetti-corn/
Recipe Source: adapted from MyRecipes by way of Southern Living (I decreased salt, omitted half-and-half and used a splash of milk, omitted green pepper and used sliced green onions, used less onion and frozen corn instead of fresh)

77 Responses to Creamy Confetti Corn with Bacon

  1. Sheila says:

    On Thanksgiving menu . . . how do you do it?? Do you realize how much excellence (pictures, writing, wonderful recipes, laughter, wow factors) you have put through to your blog followers this week? You are amazing and so very appreciated! You rock, Mel!

  2. Jeannette says:

    Mel, I would love to make a vegetarian version of this dish. What can I use in place of bacon?

  3. Teresa R. says:

    Yes, I agree with Sheila. You are so very appreciated and you do rock. I know keeping up with a blog and trying to give us delicious recipes almost daily is not an easy job. But you do it and you make life easier for all of your readers. I have commented before about my attempts to cook for my elderly parents, and you have made that easy and fun. I have tons of cookbooks, but I never open them anymore. I come to your site and look through your recipe list. I never fail to find something wonderful to make for my family. So, thank you!

  4. Meri says:

    I agree with you Melanie, it is delicious!

  5. Susan says:

    FYI, those with a Trader Joe’s close: their frozen corn is delicious. Tender and sweet.

  6. Bacon really IS on everything these days…some things I get, some I just don’t. But I get this corn. I REALLLLLLY get it.

  7. This looks awesome. I have a similar one on my blog. It includes zucchini and we all love it.

  8. Liz K. says:

    Would it make you feel better knowing that this is definitely going on my Thanksgiving menu? After reading that, how could I not add it?

    P.S. You are hilarious! I love reading your commentary about the recipes.

  9. Patricialynn says:

    Your instructions don’t actually include adding the corn….just thought I’d point that out. You were so excited about sharing it that you missed a step! That means I have to make this one asap, if it’s got you that thrilled.

  10. Beautiful side dish! Perfect addition to the holiday table. I am going to try it this weekend – YUM!

  11. Toni says:

    Thanksgiving? I don’t think I can wait until then to make this. It’s going on next weeks menu!! I mean, creamy and bacon?? I can’t wait!

  12. I know this is delicious because anytime you put cream cheese with a vegetable, Heaven opens.

    PS My hubby’s name is Brian too! ;)

  13. Judith - Texas says:

    Holey Moley…..just added recipe to my Thanksgiving menu; however, I think I might have to make before then!!

  14. Joanna H. says:

    I believe you…..I just added it to the TG menu. Thanks!!

  15. Karie says:

    This looks DIVINE Mel! You’ve convinced me…I’ll be making this on Thanksgiving! :)

  16. kat says:

    Hi thanks for this great recipe can you use can corn thanks

  17. tahnycooks says:

    I am ready for this to change and make my life better!! WOW, this looks so good! I can’t wait to try this.

  18. Susan Sunde says:

    This would be excellent served cold (aka salad) in the summer outdoors with barbecued ribs!

  19. Rachel Russell says:

    now this post made me laugh out loud- love it.

  20. marina hernandez says:

    hi mel, here in tijuana mexico, dont celebrate TG, so I just made today for dinner
    and is delicioso!!!, we are 5 here normaly (me, husband and two teens and the doughter boyfrend), so next time i will make this double..
    i love you blog, the pictures, they are hermosas, with you nice discription and the pictures, i want to visit every day you blog….is like taking cooking clases…thanks

  21. Emily says:

    Oh man, I’m trying really hard to cut back on dairy items for my husband who recently figured out that lactose sensitivity is at the root of his issues, and then you go and post something unbelievably yummy looking like this…gonna have to make it anyways and let him take a Lactaid. I think it will be worth it!

  22. Heather bell says:

    This looks amazing. We are hosting our first thanksgiving. It’s grown to 25 and I am kind of scared but this will be in the menu:) also had Ryan weaver family to dinner tonight. You are lucky to be related to them

  23. Roxanne says:

    This is going on my dinner table tonight. YUM!

  24. Roxanne says:

    Do you see a problem using canned corn instead of frozen? I’ve got a lot of canned corn in my cupboard.

    • Mel says:

      Roxanne (and others that have asked about canned corn) – I haven’t found a brand of canned corn that I like so my inclination is to say that fresh or frozen corn will give the best results; however, if you prefer the taste of canned corn, I’m sure it could work (just drain it really well before adding).

  25. Anna says:

    Yay! This is perfect for Thanksgiving and officially added to our menu :) Thanks so much for the wonderful recipes. I’ve been cooking from your site regularly for the last couple of months and it has truly made me love to cook again! Thank you thank you :)

  26. jenna perego says:

    We…my husband…made this tonight and it was awesome! Even without the green onions. Green onions are not in season right now and where we live, the produce stand only carries what’s in season. Instead we used finely chopped white onion. Our guests and my family really enjoyed this dish. Thank you!! And BTW we had to use canned corn. I will say the Eurospin brand here in Rome has crunchy canned corn. Something to look forward to when you come visit. ;) My husband just confessed he used pancetta instead of bacon because that’s what we had one hand. Grazie!

  27. Monica says:

    Mel, I just wanted to pop in and say hi! Your blog was.one of the first food blog I found when I discovered them in 2010. I’ve always loved your blog and recipes, but for some reason stopped visiting after my daughter was born in May 2012. Well, I’m at the grocery store and out of ideas. I think I just picked 4 recipes from your site while going through your recent posts. Everything looks so good and comforting! I’m very thankful for the work you do and I’ll be visiting much more often now that I’ve rediscovered you! :)

  28. Christy says:

    This is a crazy question, but do you think it would work as an appetizer? With corn chips to dip it with? Thanks! Can’t wait to try it.

    • Mel says:

      Christy – oh yes, I think it would be divine (might add just another tablespoon of milk to thin it out a bit) and am wondering why I didn’t think of that!

  29. Maggie says:

    My husband was skeptical. I was not. I used have frozen corn and half canned. After a few bites, the hubs said it was delicious and asked what special seasoning I’d put in it. :) Pepper + sugar + salt + cream cheese = miraculous.

  30. This is one of those recipes that could be dangerous! There is not a single ingredient that I would replace, but I do love the idea of adding smoked paprika. Love smoked paprika!
    I too will be making this for Thanksgiving! Good job!!

  31. TamiLyn says:

    Down on the bayou, we call this macque choux! It really is wonderful!

  32. Kim in MD says:

    Oh my gosh, Mel…this looks so delicious!

  33. Brittany says:

    I just tried this last night (to test for our Thanksgiving dinner) using half frozen, half-canned and it turned out fabulous (even before adding the bacon, I might add). I’m not much of a corn person but this was the best corn I’ve ever had! Thank you so much for a great recipe.

  34. mary duarte says:

    This was DELICIOUS!!!!!!!!!!!!!!!!! I couldn’t stop eating it!! Thanks:)

  35. Barbara says:

    It is on my menu for Thanksgiving Day! It sounds and looks like a very nice change of pace that I’m sure we will enjoy!

  36. Lindsay says:

    I made this for my office Thanksgiving lunch today and it was wonderful! Thank you for sharing!

  37. Jenn W says:

    I put this together last night for my husband’s Thanksgiving potluck today at work. This is delicious, and we know this because we couldn’t help snitching some! Your recipes never let me down!

  38. Cammee says:

    Done! It is on my Thanksgiving menu.

  39. Marianne says:

    I’m excited to try this for Thanksgiving this week, but was wondering if the bacon crisps up if I the make this ahead of time? Chewy bacon would not be ideal. Thanks for all your wonderful recipes!

    • Mel says:

      Marianne – I fry up the bacon ahead of time, refrigerate it, then pop it in the microwave laid out in a single layer on a paper towel for 15-30 seconds to crisp back up.

  40. KB says:

    Don’t hafta tell me twice. Definitely making this for Turkey Day!

  41. A says:

    Made this for our early Thanksgiving dinner Saturday. Every year I add a new side dish–from YOUR blog–to our traditional menu. Once again, you made me look like a rockstar. This dish is a keeper. I’ve already shared the recipe with several friends looking for one more veggie side to add to their menus. Households across the states will be singing praises to your name on turkey day when they bite into this. Thanks for sharing yet another stellar recipe.

  42. Leslie says:

    I am making this for Thanksgiving…the bacon may not last to put on the dish! I am sure my family will love it – thank you for this recipe! Have a blessed Thanksgiving!

  43. Ashley says:

    Ever had an idea of something that you want that you can’t quite put into words, but you’d know it if you saw it? Well this recipe was that thing for me. I knew I wanted to change up a corn dish for Thanksgiving this year, I knew that I wanted it to be creamy and flavorful. This dish is exactly what I had in mind. I cannot wait to try it. Thank you!!!

  44. Liz says:

    I made a half batch because it’s just our little family for Thanksgiving…what was I thinking?!! This is delicious and sure to become a favorite! Happy Thanksgiving from a follower who never comments but is so thankful for your efforts in sharing delicious recipes!

  45. Ashlee says:

    Just finished dinner where I made this. Amazing just like you said:) thanks!!

  46. Debbie Dunlap says:

    I went with all of the traditional dishes that our family looks forward to each Thanksgiving; then I blew everyone’s mind with this scrumptious Confetti Corn. I assembled it a day ahead and just baked it today. It was such a hit. Thanks for the great recipe.

  47. katie says:

    This was delicious and so easy to make! My husband has already requested this become a part of the regular food rotation ;)

  48. Connie says:

    Thank you for sharing this recipe. I made it for Thanksgiving dinner and it was a big hit. Whoever mentioned this would be good as a dip really had a good idea.

  49. Melissa says:

    I happened upon this recipe as a last minute effort to find a side dish to bring to my boyfriend’s parents house for Thanksgiving. And boy am I glad I did, it was delicious!! It was a huge hit with his family. This will be a go-to side for me for any occasion going forward. Thanks for sharing!

  50. Deb says:

    Amazing! This was my favorite dish on our Thanksgiving table! I could not stop eating it, kept going back for more. I’ve made probably 80% of the recipes on your blog and this is top 3 for sure. Love, love, love it!

  51. Sara says:

    This was a great make-ahead Thanksgiving dish! I made it a day in advance, it traveled in a cooler for a 5-hr drive to my brother’s house, then we popped it in the microwave for a quick reheat because the oven was full. Worked like a dream! I had people fighting to take home leftovers!

  52. My cousin made some of the best corn I’ve ever eaten for Thanksgiving…which has me on a hunt for good corn recipes to try. Found this on Pinterest and it looks delicious. Thanks for the recipe. rePinned.

  53. Emily says:

    I made this for Thanksgiving, and holy cow, was it good. Quite a hit with everyone. It’s so easy that I’m going to be making it for weeknight dinners as well.

  54. Tara says:

    Yum! I made this as a side dish for our church Christmas party and we were pretty bummed that it all got eaten! My husband already requested a double batch of it for Christmas dinner so we don’t run out. Thanks for yet another delicious recipe!

  55. Laurie says:

    This was a hit for our family Thanksgiving! Thank you!

  56. Ruth says:

    Made this for Christmas. So, so good and a beautiful dish. Not one morsel was left. I can understand why this is a 2013 favorite.

  57. Val from PA says:

    This was soooo good!!! Wouldn’t change a thing!

  58. Jodi says:

    Mel, I made this a few weeks ago for a family birthday dinner and everyone loved it! It was so delicious I’m making it again tonight for a dinner party I’m having at my house! The first time I made it I used super sweet frozen white corn and an orange pepper and it was scrumptious! I can’t wait to have this again tonight. Thanks for all your yummy recipes!

  59. Jessica says:

    Made this yesterday. It was fantastic!!

  60. Melissa Duran says:

    This was delicious. Thanks for an amazing blog Mel!

  61. Nicole says:

    Should the corn be thawed first or just throw it in frozen?

  62. Rebecca says:

    Do you think this would work in a crock pot?

    • Mel says:

      Rebecca – I would make the recipe according to the instructions (so the ingredients saute and cook in the first step) and then keep it warm in the crockpot.

  63. Tinkerbell says:

    Looks delicious- just an FYI – we do celebrate Thansgiving in Canada.

    • Mel says:

      Tinkerbell – I posted this recipe after the Canadian Thanksgiving so that comment in my post was in relation to the timing of the post (since for that year, the Canadian Thanksgiving had already passed). I should have been more clear. Thanks for the comment though!

  64. Ashley says:

    Hi Mel! I’ve been looking for a corn side dish to serve with beef enchiladas Sunday night. We are having company so I want my menu to work together. Would this be a good choice? I’m thinking I will leave off the bacon and maybe serve it cold. Would that work? I really need your help!!! Thank you so much!!!!!! :) :)
    Ashley Ashbee
    Mobile, Alabama

    • Mel says:

      Ashley – I think this would be great with enchiladas – but I would probably serve it warm (I’ve eaten it cold from the fridge and it’s tasty but doesn’t compare to when it’s warm and melty). Good luck!

  65. Christine says:

    I made this for a family dinner yesterday and it was a big hit with everyone.Truly delicious. I followed the recipe exactly, however, my melted cream cheese/milk mixture stayed quite thick even though I added a couple of extra spoons of milk.
    My entire dish was quite dense, where as in your photo the sauce appears to be quite loose. Any suggestions for the next time I make this? Perhaps I shouldn’t use the entire 8 ounces of cream cheese?

    • Mel says:

      Christine – I usually use light cream cheese which is slightly runnier when melted than regular cream cheese. What kind did you use?

      • Christine says:

        I used an 8 ounce brick of regular cream cheese (Philadelphia brand) and I softdned it to room temp. before using. I’ll try the light cream cheese next time. Thank you Mel.

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