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Eddie’s Favorite Fiesta Corn

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
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    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 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.
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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Reviews

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Average Rating:
  • texasczech
    Apr 30, 2019

    Yummy! This is my new favorite side dish! I basically halved the recipe and used 1 can of yellow corn and 1 can of white corn. Still very good without the fresh corn. Will make this again and again.

  • hugofla
    Oct 8, 2017

    This recipe is fabulous!! I have been requested to make it at least a dozen times by friends and family, and I always get asked for the recipe. Normally I make it with chicken/cheese/onion enchiladas but recently I served it with grilled steak and our guests ate every bit of it. I find it is even better (if that is possible) if I make it a little earlier in the day and refrigerate it, and then reheat it just before serving. The flavors seem to meld together a little more that way. This recipe is definitely a keeper!

  • rllewis7
    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.

  • degrootsl
    Sep 16, 2015

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

  • tiffanykorn
    Sep 16, 2015

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

  • sbsb
    Sep 11, 2015

    Delicious!