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<\/p>\nIf you ever want a way to make your veggies as unhealthy as possible, just open up a Southern Living cookbook. \ud83d\ude42 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:<\/p>\n
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Creamy Fried Confetti Corn<\/strong><\/p>\n 8 bacon slices, chopped <\/p>\n 4 cups fresh sweet corn, about 8 ears (I used frozen) <\/p>\n 1 medium white onion (I omitted this and added a minced clove of garlic) <\/p>\n 1\/3 cup chopped red bell pepper <\/p>\n 1\/3 cup chopped green bell pepper <\/p>\n 1 8 oz package cream cheese, cubed <\/p>\n \u00bd cup half-and-half <\/p>\n 1 tsp. Sugar <\/p>\n 1 tsp. Salt <\/p>\n 1 tsp. Pepper <\/p>\n ~ 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. <\/p>\n ~ 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).<\/p>\nLiveJournal Tags: creamy fried confetti corn<\/a>,gluten free<\/a><\/div>\n<\/div>\n