Eddie’s Favorite Fiesta Corn

Total Time Prep: 15 min. Cook: 25 min.
Yield 8 servings
Test Kitchen Approved
When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska

Ingredients

  • 1/2 pound bacon strips, chopped
  • 5 cups fresh or frozen super sweet corn
  • 1 medium sweet red pepper, finely chopped
  • 1 medium sweet yellow pepper, finely chopped
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup half-and-half cream
  • 1 can (4 ounces) chopped green chiles, optional
  • 2 teaspoons sugar
  • 1 teaspoon pepper
  • 1/4 teaspoon salt

Directions

  1. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  2. Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat until tender, 5-6 minutes. Stir in cream cheese, half-and-half, chiles if desired, sugar, pepper and salt until blended; bring to a boil. Reduce heat; simmer, covered, until thickened, 8-10 minutes.

Nutrition Facts

2/3 cup: 249 calories, 14g fat (7g saturated fat), 39mg cholesterol, 399mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 10g protein.

When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska
Recipe Creator

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