Creamy Fried Confetti Corn

by Kathy Scantlebury


8 bacon slices, chopped
4 cups fresh sweet corn kernels (about 8 ears)
1 medium size white onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1 8 oz package cream cheese, cubed
1/2 cup half and half
1 t sugar
1 t salt
1 t pepper


  1. Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
  2. Saute corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half and half, stirring until cream cheese meltls. Stir in sugar, salt and pepper. Top with reserved bacon.