Sunday, December 23, 2012


6 cups fresh corn kernels (or frozen corn)
8 slices bacon
1 cup diced onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 block (8-oz) cream cheese, cubed
1/2 cup cream
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper

In a large skillet, over medium heat, cook the bacon slices until crisp; remove and drain on paper towels.

Save two tablespoons of the bacon drippings in the skillet; discard remaining drippings or save for other uses.  Coarsely crumble the bacon; set aside.

Add the corn, onion, and all the bell peppers to the skillet.  Cook in the hot drippings for 6 to 8 minutes over medium-high heat, or until tender.  Add the cream cheese and cream; stir until cream cheese melts.  Stir in the sugar, salt, and pepper.

Transfer the corn mixture to a serving bowl and sprinkle the crumbled bacon over all.

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