Creamy Confetti Corn
Easy 30 Minute Creamy Confetti Corn. Loaded with crispy bacon, jalapeno, cream cheese, red bell pepper and fresh corn on the cob. The perfect Summer side dish!
This Creamy Confetti Corn is my favorite summer side dish! It goes perfectly with grilled salmon or chicken and makes a wonderful potluck dish to bring to barbecues! This dish comes together in under 30 minutes and everything can be made in one skillet!
This dish is the perfect combination of creamy with a hint of spice. Diced green chilies and jalapeños give this dish a little kick. The cream cheese and milk balance out the flavors so it’s not too spicy.
I love using fresh corn on the cob in this dish. I try not to overcook the corn so it still has a bit of crunch to it. If fresh corn is not in season frozen corn can be substituted. I would add it in after you saute the vegetables.
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How to make Creamy Confetti Corn
- Start by cooking bacon in a large skillet until crispy. Remove from the pan and reserve some of the bacon grease.
- To the same skillet add in corn, red onion, bell pepper and jalapeno. Saute until tender but still crisp 5-6 minutes.
- Add in the diced green chilies, cream cheese and milk and stir until the cheese has melted.
- Take off the heat and add in the parsley. Season with salt and pepper to taste. Serve immediately and enjoy!
What to serve with this Creamy Corn
- The BEST Grilled Chicken
- Grilled Maple Dijon Salmon
- Crispy Oven Fried Chicken
- Grilled Steak Kabobs
- Honey Garlic Salmon
- Easy Slow Cooker Mexican Beef
Here are more side dish recipes to try!
- The BEST Baked Beans
- Grilled Sweet Potato Wedges
- The BEST Cornbread
- Baked Parmesan Potato Wedges
- Grilled Corn and Black Bean Salad with Rice
Creamy Confetti Corn
Easy 30 Minute Creamy Confetti Corn. Loaded with crispy bacon, jalapeno, cream cheese, red bell pepper and fresh corn on the cob. The perfect Summer side dish!
Ingredients
- 6 slices bacon
- 5 ears fresh corn (about 3 3/4 cups)
- 1/2 small red onion, diced
- 1 small red bell pepper, diced
- 1 small jalapeno, diced and seeds removed
- 1 can diced green chilies
- 4 ounces cream cheese
- 2 tbsp milk
- 2 tbsp fresh parsley, chopped
- salt and pepper to taste
Instructions
Add bacon to a large skillet and cook until brown and crispy. Remove the bacon from the pan and place on a plate lined with paper towels to drain extra grease.
Remove all of the bacon grease from the pan except 1 tablespoon.
Heat skillet to medium high heat and add in corn, red onion, bell pepper and jalapeno. Saute until tender, 5-6 minutes.
Add in the green chilies, cream cheese and milk and stir until the cheese has melted.
Take off the heat and add in the parsley. Season with salt and pepper to taste.
Serve immediately and enjoy!
