Confetti corn with bacon makes a party in a side dish
Backyard grilling weather is here! Looking for the best barbecue side dish on the planet? This creamy confetti corn with bacon from Cooking Classy might just be it!
Get ready for fresh-off-the-cob corn kernels, sweet pepper and red onion sautéed in bacon fat, all draped in a cream cheese sauce and topped with bacon bits, green onions and fresh cilantro. One taste, and you’ll want to make confetti corn every week.
Fresh corn is hands-down the tastiest corn, and well worth the trip to the farmers market. (Pick up a red pepper, onion and fresh cilantro, too.) Bacon is a star ingredient — half a pound of it!
Fry up the bacon in a large skillet until it it has just become crisp. Don’t overcook it, or you’ll have hard, burned-flavor bacon bits in your salad. Remember: Bacon cooks after you take it from heat. Transfer it to a paper-lined plate.
In the same skillet with a little of the rendered bacon fat, cook the corn, pepper and onion until they’re tender. Season with salt and pepper. You can add a dash or two of cayenne pepper or chipotle powder for heat.
Stir in the cream cheese and melt it into the hot corn mixture. Add milk a tablespoon at a time to adjust the creaminess to your liking.
Toss in bacon bits, green onions and cilantro. Serve it while it’s hot!
Quick tip: Swap frozen and thawed sweet corn kernels. Skip the canned corn, though.
8 slices (8 ounces) bacon, diced into small pieces
2 cups fresh corn kernels (from about 7 ears), cut from cobs, divided into fourths
2/3 cup small red bell pepper, diced into 1/4-inch pieces 1/2 cup diced red onion 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
6 ounces cubed cream cheese, room temperature
1/3 cup milk, plus extra if needed 1/3 cup sliced green onions 2 tablespoons minced fresh cilantro
In large skillet over medium-high heat, cook bacon until crisp. Drain, reserving about 1 tablespoon fat in skillet.
Transfer bacon to plate lined with paper towels.
To hot skillet, add corn, bell pepper and onion. Season with salt and pepper. Sauté for about 6 minutes or until pepper and onion are tender.
Stir in cream cheese and milk. Cook until cheese has melted. Add more milk 1 tablespoon at a time to thin as needed.
Transfer corn to serving bowl and top with remaining bacon, green onions and cilantro.