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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Slight modification of a Southern Living recipe. Enjoy! Ingredients:
8 slices bacon, chopped |
4 cups sweet corn kernels (fresh or frozen, about 8 ears if using fresh) |
1/2 medium onion, chopped fine |
1/3 cup chopped red bell pepper |
1/3 cup chopped green pepper |
1/2 cup half-and-half cream (i use fat-free) |
1 (8 ounce) package cream cheese, cubed (can use reduced-fat) |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon sugar |
Directions:
1. Fry the bacon in a large skillet until crisp.
2. Remove with slotted spoon to drain on paper towels.
3. Set aside.
4. Reserve 2 T.
5. of the bacon drippings in the pan.
6. Cook the corn, bell peppers and onion in the skillet over medium-high heat until tender, 5-6 minutes.
7. Add cream cheese and half-n-half, stirring over low heat, until cream cheese melts.
8. Add the salt and pepper, and sugar.
9. Top with the crisp bacon, and serve.
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