Take a look at that gorgeous meal! I hate to brag, but isn’t it just so pretty?
I found this recipe for “Fried Confetti Corn” in Southern Living’s Thanksgiving issue. At the time, I didn’t need another side dish, but there was no way I could forget about it. I love corn, and with salty bacon crumbled on top, I knew it would be as amazing as it looked.
I baked some pork chops for the main course (recipe to come another day) and couldn’t have been happier with the outcome.
The real name for this dish given by Southern Living is Fried Confetti Corn, as the recipe included red and green bell peppers to brighten it up even more. Peppers weren’t on sale and I was feeling cheap so had to go on without them.
I think it would have been great with the peppers, but honestly it was delicious without them too.
Since it was lacking a wide variety of color, I felt it was appropriate to rename it. Hence: Creamy Fried Corn.
Creamy Fried Corn
(Adapted from Southern Living, November 2011)
Makes about 3 servings
3 bacon slices
1 can sweet golden corn, drained
1/2 cup chopped sweet onion
1 1/2 ounces cream cheese (I used ‘light’ for reduced cals)
2 tablespoons milk
Dash of sugar
Dash of salt
Dash of pepper
1. Fry bacon in large skillet until crispy. Remove from pan and soak grease on paper towels. Coarsely chop bacon.
2. Drain all of bacon grease from skillet except about one tablespoon. Add corn and onion to skillet. Saute about 6-7 minutes, or until onions become tender.
3. Add cream cheese and milk. Stir until cream cheese is completely melted.
4. Remove from heat and add final 3 ingredients. Stir well and pour into bowl or other serving dish. Top with chopped bacon.