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)
233 Comments on “Creamy Confetti Corn with Bacon”
Could you serve this as a dip with like Naan bread?
Oh yum, great idea!
I’ve made this before and it’s AMAZING. This year there are some vegetarians at the table. I could leave out the bacon, but will miss the crunch. Any thoughts on replacements? Would store-bought fried onion pieces work?
I think the onions sound like a great sub!
How many servings in this recipe I’m trying to scale it to 150 servings
About 8 Servings
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).