Sweet, creamy, and decadently rich, this fried corn would be great nestled next to a piece of fried chicken and a side of greens.
8 bacon slices
6 cups fresh sweet corn kernels (about 8 ears)
1 cup diced sweet onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 (8-oz.) package cream cheese, cubed
1/2 cup half-and-half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
How to Make It
Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Coarsely crumble bacon.
Saute corn and next 3 ingredients 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 and next 2 ingredients. Transfer to a serving dish, and top with bacon.
Even my husband who doesn't like corn unless it is on the cob, said he liked this recipe and would eat it again. I used fat free cream cheese and it was fine. Next time I might try using frozen corn instead of cutting it off the cob. This one's a keeper!