Creamy Confetti Corn with Bacon
Literally taking 15 minutes to put together, this creamy confetti corn with bacon is one of the most amazing side dishes ever.
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 with bacon 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.)
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 creamy confetti corn with bacon 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.
FAQ for Confetti Corn:
You can definitely experiment with different types of corn. Canned corn will have a softer texture in this recipe. Fresh corn should be cooked before cutting off the cob and using in this recipe.
Yes, you can make this recipe as written and then keep warm in a slow cooker (on the warm or low setting) for several hours. It can also be assembled ahead of time, covered, refrigerated and then heated in the oven (350 degrees for 20-30 minutes) or on the stovetop before eating. You may want/need to add a bit more milk if it has thickened too much in the refrigerator.
Sure, although it does help to boost the sweetness of the corn just a bit.
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
Ingredients
- 8 slices bacon, chopped
- 2 packages (12-ounces each) frozen corn kernels, white or yellow
- ½ cup chopped onion, white, yellow or red
- ½ cup finely chopped red bell pepper
- 8-ounce package cream cheese, light or regular, cubed
- 1-2 tablespoons milk
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon pepper
- 4 green onions, green parts finely chopped (white parts discarded)
Instructions
- 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.
- 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.
- Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
- Serve warm topped with the reserved bacon.
- 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.
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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)
227 Comments on “Creamy Confetti Corn with Bacon”
I’ve made this several years in a row for Thanksgiving and it is great! I don’t always add all the cream cheese, especially when doubling. This recipe works ok to eyeball the proportions! Thanks so much Mel!!
Hi Mel!
If I make this ahead of time and want to reheat it from the fridge, would it be best to keep it in a slow cooker on the warm or low setting? Thanks!
Yes, that’s a great idea! (I’d probably heat it on the low setting until hot).
This was so good! It does get better the longer it sits, so I’d recommend making a few hours ahead of time. Making for the 2nd time in one week today!
This review is way late since I have been making this for several years now. Everyone in our family now always makes it a request for Thanksgiving and Easter, great recipe!
Here’s my bends on this one. I was hesitant on the non stick, but started out with the bacon. I went to my go to seasoned 8″ cast iron for the bacon to brown more uniform, and went to my 12″ cast iron for the veggies. I brought up the heat and stirred frequently with the bacon grease so as not to burn, and cook off the water contents of the veggies, and definitely the corn. I used yellow and white corn, used @ 2/3 of the 8 0z. cream cheese, and used 1/2 tsp. of sugar for my taste. I used @ 1/4 cup of milk and let it cook down and meld together, along with combining the bacon and green onion tops at the end. The wife complimented me on this one, and I’ll be adding to my arsenal. Thanks for the recipe, I thought I’d share some extra’s on reducing the moisture I would have otherwise encountered. I thought about the crock pot as on review posted, but for me, although there’s some extra clean up, cast iron is at the top over my tri ply stainless.
Well, I finally tried this recipe this Thanksgiving. Absolutely delicious! My son ate three helpings plus leftovers. He knew it was a “Mel” recipe.
What size baking dish do you put this in?
Something similar in size to an 8X8- or 9X9-inch pan.
Great recipe. Found this recipe last year and made for holidays. I quit making the corn casserole everyone was tired of. This is my new corn recipe. I make it anytime someone wants a corn dish. Only change I make is to use Red and green Bell Pepper if I have both. Very festive.
Hey Mel! I just wanted to share with you that after too many attempts to count we are finally able to have dinner with grown son and his family tonight. I asked if there is anything special he’d like his dear old mother to make for him and after he went on about pot roast and gravy with carrots and mashed potatoes he enthusiastically added “OH!! And that confetti corn side you make!! I love that stuff…as a matter of fact skip the pot roast and just have the corn!! Lol”
I thought you’d enjoy knowing that your corn recipe made high marks in this family!! Thanks for a fantastic veggie side dish that’s also very easy to pull together!
Oh, I loved reading this, Eileen! Thank you for sharing!! So happy you are able to enjoy dinner together.
Wow! I made this for Thanksgiving and now making for Christmas. So greatful I found something to replace the old Jiffy Box Corn Casserole side dish that I grew up with. People were gagging on that mess. And a great way to use up some frozen fresh garden vegetables.
This is so fresh. Finally corn that taste like corn but ampped up with the flavors of red peppers, onions and cream cheese. For additional color I split the pepper between both red and green. We grow both in the garden and it freezes well. Thank you for a great recipe. Corn casserole just got a permanent replacement. Can’t wait to try your Mexican corn after holidays. Plenty more corn in the freezer.
Delicious . My husband and I loved it. So different so good. Big Surprise. Will be having it again and sharing this recipe.
Already dreaming about this recipe for Thanksgiving. I hosted last year, made it as a last minute idea, and it lasted like 20 seconds and most were sad they didn’t get to taste it. This year I’m not hosting, but tripling the recipe before taking it! It is !
Hi! I was wondering for how many servings is the recipe?
6-8
It tastes good, but I needed to add another 12 ounces of corn and more milk. 8oz of cream cheese…it was SO thick…like, not appetizing, THICK. Recipe either needs more corn or at least 1/3 less cream cheese. Good thing I was making this for a potluck. More for everyone. Once it was thinned down it’s much better. I gave you 4 stars anyway.
Just wondering if you have ever served this dish cold? Christmas is hot in Australia and I would love to try this with our Christmas lunch.
I haven’t, but I think you could!
I eat the leftovers cold all the time. DELICIOUS!
I ate my tiny bit of left over for breakfast straight out of fridge before anyone could get it. Cold was wonderful, too.
Delicious! I’ve made this several times. This year for Thanksgiving I made two batches and put into a slow cooker to keep warm.
Started making this for Thanksgiving several years ago and now it isn’t Thanksgiving without Confetti Corn!
If I could give it 10 Stars I would everybody loved it and wants you to make it every Thanksgiving + Christmas can’t say how good it was too good to say
Thanks, Alan!
Do you put some of the bacon in the corn? Or does all the bacon go on top?
I add it to the top but you can stir it in. Either way works.
I really don’t understand why this recipe got so many amazing reviews. No one in my family liked it at all. Disappointing, and ended up throwing it away.
You must have done something wrong cuz this is amazing!
Totally amazing! You must have done something wrong.
I agree- so thick and gunky. gross.
Three words…Oh. My. God. Appropriate to eat bits off the pan? In this case, yes.
Thanksgiving will never be the same again. Thank you!
Thank you so much Mel for sharing the Prepear app!!!! I find recipes that I make and love and end up losing them. This will save me so much time and not to mention frustration. I really appreciate you and all of your delicious recipes and I’m going to try this creamy confetti corn recipe tomorrow on Thanksgiving and will comment after Thanksgiving. Thank you. Happy Thanksgiving to you
Thank you so much, Kimberly!
Wow! You were right! This corn dish is delicious!! I had a few skeptics, but I convinced them try it ( these are adult sons) and they loved it! Thank you so much!
Still waiting for my answer on the bacon
She responded. It’s under your first comment
Thank you so much, Kimberly!
Do you put the bacon in the recipe or just on top
The recipe says to top the corn with the bacon but I usually stir some in, too.
Can you use canned corn instead of frozen, or is frozen better? Is sugar necessary?
Making it this weekend for our family thanksgiving dinner
Thanks
Canned corn will have a different texture – I haven’t tried it myself but I would probably recommend frozen corn if you can get it.
This looks delicious! I’d love to make this for a church dinner this weekend. Do you think this could be made in the skillet as written and then placed in a crock-pot to keep warm until lunch? So excited to try this dish!
Yes! That should work great.
If I am making this ahead of time do I need to cook it over the stove initially for the 6-8 to soften the vegetables? Or do I just mix it together and bake it?
Yes, I would still cook the veggies in the first step.
Should the cream cheese be brought to room temperature before adding it in, or does it melt in fine coming straight from the fridge??
It looks SO yummy – I can’t wait to try it out!!
Thanks!
It will melt better if it is room temp but I throw it straight in from the fridge all the time.
I make this every family reunion. And it’s always the first dish gone. Told the family it’s my recipe lol. Thanks
It’s = it is
Its = possession, as in “fulfill its existence”
This is a recipe not an English exam.
Why would you even take the time to post this!
Because her name is Karen!
sorry I died laughing…dang Karen calm down
Also, the correct “it’s” was used in the original comment, so the, uh, educational grammar comment was even more unnecessary. LOL! :/
“IT IS always the first dish gone. Told the family IT IS my recipe.”
Your name is fitting…
Added maybe two capfuls of lime juice at the end… exquisite
Have you ever made his ahead of time? I’m cooking for youth conference (150 people) this year and it would be so helpful to make this up ahead of time.
Everyone I have served this to has LOVED it!
Hey Tanya, yes, you can make this ahead of time and then reheat in a slow cooker or large roaster – you may need to add more milk to thin it out as it reheats.
My mouth is literally watering. I wish this were in front of me.
Hey Mel: I have a pot luck this weekend and want to make this. What do you think about throwing it into the crockpot and keeping it on low for serving? I think it would work but wanted to know your thoughts.
Sorry for the delay in responding, Leah – did you try the slow cooker? I’ve kept this warm for several hours before serving and it works great. Hope it worked out for you!
Worked like a dream and was a huge hit! Main dish was short ribs so it was a great match.
Made this as a side for our prime rib Christmas Eve dinner. Huge hit! Delicious! My 19 year old son said he could eat it for breakfast, lunch and dinner!
Possible to use canned corn? That’s what I’ve got in the cupboard. 🙂 maybe cook the other veggies first and then add the canned corn?
Definitely worth a try!
Did you try this? And did it work? I really love canned corn, but i hate the taste of frozen corn!
Has anyone tried making and freezing ahead? We LOVE this dish and it’s a Thanksgiving staple, however we’ll be out of town till Thanksgiving day so I’m trying to make ahead and freeze as much as possible. Thanks Mel for all your amazing recipes!!!
Best corn recipe ever.
Could this dish be made using the whipped cream cheese in the tub? the light one? not no fat, just light. Only because there was a booming sale on the tubs…..
I haven’t tried it but it’s probably worth experimenting!
This looks amazing!!! However, my whole family dislikes bell pepper. Do you think it’d be okay to leave the bell pepper out? Or would you substitute something for it? Thank you!!!
You could probably just try leaving it out…it kind of takes the “confetti” aspect away from the recipe and the flavor will be different, so keep that in mind. 🙂
This was a total hit at all 3 of our family Thanksgiving dinners! My dad grows and sells sweet corn in the middle of summer here in Phoenix, and I had frozen a bunch of it. So it was especially yummy to use my dad’s corn in this recipe. And we dubbed it the name Cornfetti
Haha, love the new name!!
I made this for Thanksgiving. My son-in-law was raving about it on the way home not knowing I had made it. Now it will be a Thanksgiving side forever! I used canned corn. Thanks
I didn’t think this recipe would be a hit…but it was…! Not only did my guests go back for seconds, guests that were not fond of corn loved it as well. Very pleased with the recipe and will make it part of the Thanksgiving menu next year, (or sooner)!
I did it last year and yesterday. I will do it always. It’s amazing.
Really good and so easy. Everyone enjoyed this side dish.
I have made this for the last few holidays and it is now requested by my family! I love how flavorful but easy this is and that it can be made ahead of time. Thank you!
Is it possible to use canned corn instead of frozen?
I haven’t tried that but you could experiment!
Hi Mel! What is your preferred kind of onion for this dish? WHite, yellow or red?
I think I’ve used all three after making it so many times, but if I had a preference, I’d say red onion.
I would love to make this for my work crew but we don’t have an oven to heat it in prior to serving. Would a microwave work or completely ruin the dish?
I think as long as you cook on low power in the microwave and stir it frequently, it should be fine!
Would it be possible to make this the day before and warm it in the microwave instead of the oven? Has anyone tried this, and if so, how did it turn out!
I think you probably could but you most likely will need to add some cream or milk the next day as you reheat it so it isn’t too dry (and then add more salt and pepper to taste if needed).
I made this for a work thanksgiving potluck and it turned out amazing! I doubled the recipe with no problem. Thanks!
Do you unthaw corn before you cook?
I’m sure it wouldn’t matter that much but there’s no need to thaw the corn beforehand. Happy Turkey Day.
Michelle- Love that you “unthaw” frozen food. I use that term too! My husband looks at me and asks I want to referee it??
Beyond fabulous! We all loved it, including my 5 and 9 year old who can be picky about vegetables.
This is by far the best corn receipe I have tried in a very long time!!! Thank you, we love it.
My family loved it. We are passing this recipe on to other family members and friends.
Anyone have any trouble with the cream cheese not melting smooth.
Bring the cream cheese to room temperature before adding it in and it’ll melt up just fine.
I’ve made this recipe 100x’s and it’s never failed. I’ make it for family get togethers and church picnics (doubled the recipe) and I’ve never had any left over. I have ALWAYS had people ask for the recipe. It is sooo good and so easy. My family’s favorite side dish!
If I can make it… anyone can! Delicious!!!!
If I’m making this ahead, do I cook/sauté everything as directed then put it in the dish and reheat later? Or am I mixing ingredients uncooked (except bacon of course) and then they’ll cook in the oven? Sorry for the dumb question. My mind is mush…last minute Chrystnas overload over here!
Hey Sharla – I make it up ahead of time completely and then just reheat in the dish (might need to add a bit of milk to loosen it up if it seems dry). Does that help?
I make this up in the morning, right after getting the bird going, I put it all in the crock pot and keep it on warm for the day, stirring each time I go in the kitchen. I keep the bacon in a dish and place on top and stir it in about an hour or so before serving. I make it for the major holidays, it’s a hit. I use the light cream cheese, as I’ve not noticed a difference, and like to cut calories as best I can. I keep my bacon slightly less crunchy also, but that’s just preference. I found this recipe about 2 years ago and have made it ever since.
Could I substitute the sugar with something else? A sugar substitute?
Could try honey or maple syrup.
Leave out the sugar. It’s not needed.
Hi is there anything we can sub for bacon? This looks great.
You can probably just leave it out.
This was delicious. Definitely rich and wouldn’t want to eat too much but so, so good. My entire family liked it. I cooked it and brought it to work and my co-workers raved about it and asked for the recipe. Definite winner in my book.
I made a double batch for an early Thanksgiving dinner. I sauteed the onions and red peppers first and then heated the corn in the pan. I ended up adding extra red peppers because the balance looked off compared to the corn. I also added half of the bacon into the corn mixture to incorporate the flavor and topped it with extra green onions, then bacon. Thanks for a wonderful recipe! Will definitely make it again!
Meant to say that everyone in the family loved this and asked for the recipe. Awesome!
I’m going to make this for Thanksgiving. I plan on making ahead and as there will be limited oven space on Thanksgiving Day, I was wondering if I could re-heat and keep in crock pot instead of in the oven? If so, how much time should I allow for heating in crock pot?
Yes, I think it would work well heating up in the slow cooker. If it’s been chilled, I’d say 2-3 hours on low.
I make this up in the morning, right after getting the bird going, I put it all in the crock pot and keep it on warm for the day, stirring each time I go in the kitchen. I keep the bacon in a dish and place on top and stir it in about an hour or so before serving. I make it for the major holidays, it’s a hit. I use the light cream cheese, as I’ve not noticed a difference, and like to cut calories as best I can. I keep my bacon slightly less crunchy also, but that’s just preference. I found this recipe about 2 years ago and have made it ever since.
Can you leave out the cream cheese? Seems overkill?
Have you made it with the cream cheese to see what you think? I don’t think it’s overkill so I wouldn’t suggest leaving it out, but you could experiment.
I made it last week. It was delicious! Everyone loved it. Definitly will be on my Thanksgiving menu.
I’m going to make this for Thanksgiving dinner! I’m thinking I may triple the recipe for the number of people we will have (probably around 20, maybe a few more). Does that sound like a good amount or do you think doubling would be enough? Do you have any experience with making larger batches to give some advice? I’m wondering if I would be able to fit a triple batch in one 9×13 or if I should use two. I am planning to follow your make ahead instructions and take it down to my Aunt’s house to be rewarmed.
I think if you have a lot of other sides going on, you could get away with doubling this. A triple batch would be safe, but I’m guessing you’d have a bit left over. Although that’s for 20 people, if you think you’ll have a few more and they are mostly adults, I’d probably triple. I think a double batch would pile into a 9X13-inch pan but a triple batch, you’d probably need to use two pans. Let me know if you have other questions!
Love,love,love this it’s so good!
This was the one dish everyone wanted to know about and it gets requested at every holiday meal. So yummy!!
This never lasts very long when i make it for events. Always a crowd pleaser.
I have frozen mexicorn from Sam’s that has onion and bell pepper in it could I use that instead of fresh bell pepper and onion?
You could definitely try!
Sooooo good!! Tonight will be the 2nd time making it! Thank you!
Hi Mel,
This recipe sounds great. My problem is my grandchildren are not real crazy about bell pepper or onion, I wonder if Mexicorn might work since those ingredients are not as dominant in it.
Thanks
Definitely worth a try!
Fantastic–I made it for my partner’s family and they are all realty good cooks. They loved it. I will be making it on a regular basis now. Mel: do you have early party foods?
This sounds delicious, but sadly my husband hates anything white and creamy.. is there anything I can substitute the cream cheese for? I’d love to make this, but I’m afraid without cream cheese it won’t be saucy.
Hi Bree – I’m not really sure. The cream cheese is what makes this so delicious, in my opinion. If he doesn’t like anything white and creamy I’m at a loss for what to suggest!
I made this w boursin cheese instead of cream cheese and it was fantastic.
Oh yum!
I scrolled through the comments to see if anyone else had found this to be a bit thick, as in stick-to-the-stirring-spoon thick, even after adding 2 Tbsp. of milk to the skillet along with the cream cheese. I added another 3 Tbsp. of milk before I put it in the oven-proof serving dish to thin it out so it would be easier to spoon out. Delicious!
Just made this (ahead of time, as directed) and could not resist tasting. Tasting turned into a giant scoop. Had to smooth it over to fill in the hole. Hahaha! This stuff is delicious and will be a HUGE hit tomorrow. Thanks for the recipe!!
Could I double this and put in a 13×9? There isn’t a dish size on the recipe
There isn’t a dish size because I make it in my 12-inch skillet but yes, I think you could double for a 9X13.
Hi Mel,
Just talking to my mom about Thanksgiving and she said “you are making “the corn”, right?” She means this–it has been on our Thanksgiving table for three years and it’s a favorite. Thanks for all the great recipes.
Hi Mel
When a recipe calls for 4 green onions, does that mean 4 whole stalks.
It means four green onions, chopped – both green and white parts. Does that help?
This dish is amazing!! I took it to a potluck and came home with an empty dish. It is already on the menu for next week. Best corn dish ever! Thank you for sharing 🙂
Possible to keep this warm in the crock pot for a few hours?
Absolutely – just take care it doesn’t overheat.
Thanks! Had it for Thanksgiving and it was hit, now get to make for a bigger crowd for Christmas!
So yummy! I used a whole red pepper and only 4 ounces of light cream cheese, yet it was still wonderful as a side dish to a breakfast casserole on a breakfast-for-dinner night! Thank you so much, Mel, for making me feel like a rock star in the kitchen!
I’ve made this corn dish for Thanksgiving and Christmas for several years now and it is a huge hit. My 18 year old grandson passes on dessert and has more confetti corn instead.
Made this dish for Thanksgiving dinner and it was so good. So lucky we have left overs too. Thanks again Mel.
Made this for Thanksgiving yesterday and it was a hit!!! My husband, daughter, and I are fighting for the leftovers today!!! Thanks so much!
Hi, would this still be good if I made it the night before?
I’ve made it the day before and it’s great – sometimes I add a couple tablespoons milk when reheating so it is still really creamy.
this dish was so good and is a perfect dish to have throughout the year! Great dish for holiday meals or to go with that delicious bbq during the summer months. I added a dash of jalapeños in there to go along side my fajita wraps! Thanks for sharing!
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?
Christine – I usually use light cream cheese which is slightly runnier when melted than regular cream cheese. What kind did you use?
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.
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
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!
Looks delicious- just an FYI – we do celebrate Thansgiving in Canada.
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!
Do you think this would work in a crock pot?
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.
Should the corn be thawed first or just throw it in frozen?
Nicole – I just throw it in frozen!
This was delicious. Thanks for an amazing blog Mel!
Made this yesterday. It was fantastic!!
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!
This was soooo good!!! Wouldn’t change a thing!
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.
This was a hit for our family Thanksgiving! Thank you!
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!
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.
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.
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!
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!
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!
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.
This was delicious and so easy to make! My husband has already requested this become a part of the regular food rotation 😉
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.
Just finished dinner where I made this. Amazing just like you said:) thanks!!
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!
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!!!
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!
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.
Don’t hafta tell me twice. Definitely making this for Turkey Day!
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!
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.
Done! It is on my Thanksgiving menu.
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!
I made this for my office Thanksgiving lunch today and it was wonderful! Thank you for sharing!
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!
This was DELICIOUS!!!!!!!!!!!!!!!!! I couldn’t stop eating it!! Thanks:)
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.
This sounds so good!
Oh my gosh, Mel…this looks so delicious!
Down on the bayou, we call this macque choux! It really is wonderful!
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!!
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.
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.
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!
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! 🙂
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!
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 🙂
Do you see a problem using canned corn instead of frozen? I’ve got a lot of canned corn in my cupboard.
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).
This is going on my dinner table tonight. YUM!
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
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!
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
now this post made me laugh out loud- love it.
This would be excellent served cold (aka salad) in the summer outdoors with barbecued ribs!
I am ready for this to change and make my life better!! WOW, this looks so good! I can’t wait to try this.
Hi thanks for this great recipe can you use can corn thanks
This looks DIVINE Mel! You’ve convinced me…I’ll be making this on Thanksgiving! 🙂
I believe you…..I just added it to the TG menu. Thanks!!
Holey Moley…..just added recipe to my Thanksgiving menu; however, I think I might have to make before then!!
I know this is delicious because anytime you put cream cheese with a vegetable, Heaven opens.
PS My hubby’s name is Brian too! 😉
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!
Beautiful side dish! Perfect addition to the holiday table. I am going to try it this weekend – YUM!
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.
Patricialynn -actually, the corn is added right there in step #2. 🙂
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.
This looks awesome. I have a similar one on my blog. It includes zucchini and we all love it.
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.
FYI, those with a Trader Joe’s close: their frozen corn is delicious. Tender and sweet.
I agree with you Melanie, it is delicious!
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!
Mel, I would love to make a vegetarian version of this dish. What can I use in place of bacon?
Jeannette – you could always leave it out! Try adding a dash of smoked paprika to help with the flavor.
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!