Wednesday, January 04, 2012

Fried Confetti Corn

This recipe will be spectacular when cooked with fresh summer corn, but there's no reason you can't treat yourself to this bright spot on a winter day. One bag of frozen corn is about 3 cups.

Fried Confetti Corn
From Southern Living.
Makes 8 servings.  (You can half it easily.)

8 bacon slices

6 cups fresh sweet corn kernels (about 8 ears)
1 cup diced sweet onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 (8 ounce) package cream cheese, cubed
1/2 cup half-and-half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon 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 tablespoons drippings in skillet. Coarsely crumble bacon and set aside.

Sauté corn and next 3 ingredients 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 and next 2 ingredients.

Transfer to a serving dish, and top with bacon.

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