Confetti Corn

• slices bacon, chopped↗8
• cups sweet corn kernels (fresh or frozen, about 8 ears if using fresh)↗4
• medium onion, chopped fine↗1⁄2
• cup chopped red bell pepper1⁄3
• cup chopped green pepper1⁄3
• cup half-and-half cream (I use fat-free)↗1⁄2
• (8 ounce) package cream cheese, cubed (can use reduced-fat)↗1
• teaspoon salt↗1
• teaspoon pepper↗1
• teaspoon sugar↗1

Step-by-step instructions

1. 1

   Fry the bacon in a large skillet until crisp.

2. 2

   Remove with slotted spoon to drain on paper towels.

3. 3

   Set aside.

4. 4

   Reserve 2 T.

5. 5

   of the bacon drippings in the pan.

6. 6

   Cook the corn, bell peppers and onion in the skillet over medium-high heat until tender, 5-6 minutes.

7. 7

   Add cream cheese and half-n-half, stirring over low heat, until cream cheese melts.

8. 8

   Add the salt and pepper, and sugar.

9. 9

   Top with the crisp bacon, and serve.