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
Eddie’s Favorite Fiesta Corn
Eddie's Favorite Fiesta Corn
Prep Time
15 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 1/2 pound 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 chiles, 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 until tender, 5-6 minutes. Stir in cream cheese, half-and-half, chiles if desired, sugar, pepper and salt until blended; bring to a boil. Reduce heat; simmer, covered, until thickened, 8-10 minutes.
Nutrition Facts
2/3 cup: 249 calories, 14g fat (7g saturated fat), 39mg cholesterol, 399mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 10g protein.
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