Eddie's Favorite Fiesta Corn Recipe

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Eddie's Favorite Fiesta Corn Recipe
Eddie's Favorite Fiesta Corn Recipe photo by Taste of Home
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Eddie's Favorite Fiesta Corn Recipe

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When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 5 cups fresh or frozen super sweet corn
  • 1 medium sweet red pepper, finely chopped
  • 1 medium sweet yellow pepper, finely chopped
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup half-and-half cream
  • 1 can (4 ounces) chopped green chilies, optional
  • 2 teaspoons sugar
  • 1 teaspoon pepper
  • 1/4 teaspoon salt

Directions

In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened. Yield: 8 servings.
Originally published as Eddie's Favorite Fiesta Corn in Taste of Home September/October 2015, p71

Nutritional Facts

2/3 cup: 249 calories, 14g fat (7g saturated fat), 39mg cholesterol, 399mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 10g protein.

  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 5 cups fresh or frozen super sweet corn
  • 1 medium sweet red pepper, finely chopped
  • 1 medium sweet yellow pepper, finely chopped
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup half-and-half cream
  • 1 can (4 ounces) chopped green chilies, optional
  • 2 teaspoons sugar
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  1. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  2. Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened. Yield: 8 servings.
Originally published as Eddie's Favorite Fiesta Corn in Taste of Home September/October 2015, p71

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rllewis7 User ID: 7124309 233276
Reviewed Sep. 22, 2015

"This recipe is so good and very creamy! The spice of the peppers and saltiness of the bacon really balance out the corn's sweetness. A perfect side to any southwest-inspired meal."

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degrootsl User ID: 1111319 232999
Reviewed Sep. 16, 2015

"Made alongside the enchiladas recommended in TOH, and served leftovers alongside tamales. Very tasty!"

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tiffanykorn User ID: 6174400 232982
Reviewed Sep. 16, 2015

"easy to make and good flavor. Could use some extra spice, but nice and creamy dish."

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sbsb User ID: 1515936 232650
Reviewed Sep. 11, 2015

"Delicious!"

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