Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.
Kids loved it. To reduce calories, use canned sweet corn and substitute half of the half-and-half with liquid reserved from the can. I added a little chipotle for some heat and it fit well. bake for. 30min to ring it all together
Great recipe for fried corn! My husband loved it, too! I used 1/3 less fat cream cheese and used red bell pepper and a red chili pepper instead of the green bell pepper as I really don't care for green bell peppers. Also, I used half the amount of bacon but I stirred it into the dish in the end instead of putting it on top. Will definitely make this again!
I followed the recipe and used fresh shucked corn, it was rich and ok. The kids didn't like it because of the bell pepper. It was different. It did taste better the second day. The bacon is what made the dish.
Made this for Mother's Day and received RAVE reviews! Used fat free cream cheese, fat free 1/2 & 1/2 and Morning Star soy bacon for a vegetarian side dish. Will definitely be making again for the same group on Thanksgiving!
Delicious and tasted very indulgent even though I used "Light" Cream Cheese, Fat-Free Half-and-Half, and Turkey Bacon. I added more peppers then was called for to make things more colorful and used fresh-off-the-cob corn. Great alongside a burger or something fancier!