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)
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!