Creamy Fried Confetti Corn

If you ever want a way to make your veggies as unhealthy as possible, just open up a Southern Living cookbook.    Now, unhealthy doesn’t = bad, in fact in this case, unhealthy = just the opposite….mouth-watering, amazing goodness.  I wish that I had gotten a picture of this dish for you guys, but I was in such a hurry with feeding a crowd of 18 or so people that I wasn’t able to.  By the time I though of it, the dish appeared if it had been licked clean.   Note to self:  double this recipe next time if serving any more than 2 people!  LOL!   I don’t  think I have ever heard as many people rave about a veggie dish ever.  This is only the second time that I have made it (once was at my sister’s for Easter last year, the other was today; it was a recipe my sister found in her Southern Living cookbook).  I found this picture online:

Creamy Fried Confetti Corn

8 bacon slices, chopped

4 cups fresh sweet corn, about 8 ears (I used frozen)

1 medium white onion (I omitted this and added a minced clove of garlic)

1/3 cup chopped red bell pepper

1/3 cup chopped green bell pepper

1 8 oz package cream cheese, cubed

½ cup half-and-half

1 tsp. Sugar

1 tsp. Salt

1 tsp. Pepper

~ Cook chopped bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 2 TBSP drippings in skillet. Set bacon aside.

~ Saute corn, onion (or garlic), 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 melts. Stir in sugar, salt, and pepper. Top with bacon. Yield: 6 to 8 servings (not sure how accurate these serving amounts are…not sure they took into account the yummy goodness that is this dish).