Eddie’s Favorite Fiesta Corn
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
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1In 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.
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2Add 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.
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