- 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.