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)
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.