Creamy Confetti Corn with Bacon
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Loaded Creamy Confetti Corn with Bacon – Layered with deliciousness and brimming with delicious flavors and great textures!
Summer Corn Salad Recipe
So it seems that summer is in full swing, even though it’s not quite yet official. I’ve been buying corn on the cob at least twice a week for the last month and the sun is blazing (quite literally, it’s been 95 degrees). So, corn + sun = summer, right :)? There are so many things I love about summer – the beach days, the relaxing summer evening outdoor parties, BBQ flavors, the flowers, summer mornings, and vacation – but one thing I love the most of course is the food!
Fresh watermelon, fresh berries galore, grilled burgers every week, ice cream pretty much on a daily basis, and good food like this! This Creamy Confetti Corn with Bacon is the definition of summer! The ingredients start with freshly cut from the cob corn and ends with perfectly salty, crisp bacon. You just can’t go wrong with this summer salad.
The corn salad dressing has such a delicious blend of flavors and textures and it will leave you craving it again and again! It will definitely be a hit at your next summer dinner party and it’s one of the best uses you’ll find for all that fresh summer corn! Forget the main dish, just pass me a bowl full of this fresh corn salad, please.
Ingredients for Creamy Confetti Corn with Bacon
- Olive Oil
- Red onion
- Green onion
- Avocado
- Fresh corn kernels right from the husk of fresh sweet corn (frozen corn or canned corn is ok, but not as tasty)
- Cilantro
- Garlic
- Cherry tomatoes or grape tomatoes
- Lemon juice or lime juice
- Fresh herbs
- Neufchatel, cream, or Feta Cheese
You can convert this to a pasta salad by a toss with small-sized noodles, or pair it with grilled chicken for a satisfying summer meal.
Follow Easy Cooking Zone
Creamy Confetti Corn with Bacon
Ingredients
- 4 1/2 cups fresh corn (from about 7 ears)
- 8 slices (8 oz) bacon, diced into small pieces
- 2/3 cup small chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 tsp each salt and freshly ground black pepper, or to taste
- 6 oz Neufchatel cheese, diced into cubes (light cream cheese)
- 1/3 cup milk, then more as needed
- 1/3 cup chopped green onions (optional)
- 2 Tbsp chopped fresh parsley
Instructions
- Cook bacon in a large skillet until crisp. Drain off rendered bacon fat while reserving 1 Tbsp in skillet.
- Transfer bacon to a plate lined with paper towels to drain. Heat skillet with drippings over medium-high heat.
- Add corn, bell pepper, red onion and season with salt and pepper. Saute until tender, about 6 minutes.
- Add in Neufchatel cheese and milk and cook and stir until the cheese has melted. Add in more milk 1 Tbsp at a time to thin as needed (I added about 3 Tbsp more).
- Stir in green onions, parsley and half the bacon. Transfer to a serving bowl and top with remaining bacon, serve warm.
- Recipe source: adapted from Mel's Kitchen Cafe and Southern Living