Who can’t wait for Thanksgiving and all the food, family and friends you’ll get to enjoy? Me either! I’m dreaming of an amazing Thanksgiving feast – and this recipe from Mel’s Kitchen Cafe sounds like the perfect side dish. I really love the idea of totally amping up the creamed corn!
Today’s Fact: Corn on the cob was unlikely to have been on the menu for the very first Thanksgiving with the Pilgrims and Native Americans, since Indian corn was primarily kept dried by that time of year and used for grinding up into meal.
Today’s Recipe: CREAMY CONFETTI CORN
What You’ll Need:
- 8 slices bacon, chopped
- 2 12-ounce packages frozen corn kernels, white or yellow
- 1/2 cup chopped onion, white, yellow or red
- 1/2 cup finely chopped red bell pepper
- 1 (8-ounce) package cream cheese, light or regular, cubed
- 1-2 tablespoons milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 4 green onions, green parts finely chopped (white parts discarded)
What You Do:
In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
Serve warm topped with the reserved bacon.
This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.