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Confetti Corn passes the picky eater test

Donna Commander, Community Columnist • Oct 28, 2015 at 10:31 AM

As we move from summer into fall, I have been trying to get my fill of fresh vegetables while they are available. Fresh corn on the cob is one of my favorite summertime treats that is still easily found in October. 

I had some leftover corn on the cob and went searching (on Pinterest, of course!) for something different to do with it. I found what has become a family favorite ... Fried Confetti Corn.

Before I tell you about the recipe, let me share a great tip that I discovered — on Pinterest, of course! It’s called cooler corn. This is especially great if you are cooking corn on the cob for a crowd. Place your shucked ears of corn into a cooler, cover with boiling water and close the lid. Yep, just that easy! Wait about 30 minutes and you have piping hot corn on the cob. You can also use your Bundt pan for cutting the kernels off the cob. Just stand the cob in the hole of the pan and cut the kernels into the interior of the pan.

 Now, back to the Confetti Corn. In my humble opinion, anything that combines fresh corn (although I’m sure it would be good with frozen too), bacon and cream cheese has to be good! Fry bacon in a skillet (I like cast iron) until crisp, drain cooked bacon on paper towels and reserve drippings in the skillet. Sauté onions and peppers in bacon drippings until they begin to soften. Add the cooked corn kernels and sauté on medium-high heat until tender. Add cream cheese and half-and-half (I have used whole milk in a pinch), stirring until cheese melts. Add sugar, salt and pepper; transfer to serving dish and top with crumbled bacon. This one even passed the picky grandchildren test. Enjoy!

Fried Confetti Corn
Courtesy of Southern Living

8 bacon slices
6 cups fresh sweet corn kernels (8 ears)
1 cup diced sweet onion
½ cup chopped red bell pepper
½ 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 bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Remove bacon and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Coarsely crumble bacon.

Sauté corn, onion and 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. Transfer to a serving dish and top with bacon.

Piney Flats’ Donna Commander is a community columnist for the Kingsport Times-News.

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