Confetti Corn
A must have for Thanksgiving and
Christmas dinner.
8 slices of bacon cooked
and torn
2 Cans corn
(or 4 cups fresh sweet corn, about 8 ears)
2 cans Mexicorn
1 medium onion chopped
1/3 cup chopped red bell pepper & 1/3 cup
chopped green bell pepper (optional if using Mexicorn)
1 (8 ounce) package cream cheese, cubed 1/2 cup half-and-half
1 tsp sugar, 1 tsp salt, and 1 tsp pepper
Cook bacon in a large skillet and drain on paper towels, saving
drippings.
Saute corn, onion, and bell peppers in hot drippings for about 6 minutes.
Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in
surgar, salt, and pepper. Top with bacon.
Note: You can make this ahead and bake in oven to heat up only, when ready
to serve.
My familiy loves this with
Christmas Dinner.
