This easy, 30-minute Confetti Creamed Corn is loaded with crispy bacon, jalapeños, cream cheese, red bell peppers, and sweet corn. Creamy, smoky, sweet, and absolutely full of flavor, this is a fun and colorful spin on classic creamed corn that you’re sure to love!
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Creamy Confetti Corn
This confetti creamed 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 homemade creamed corn recipe is the perfect combination of sweet and salty. Diced green chilies and jalapeños give this dish a little kick, while the cream cheese and milk balance out the flavors and make it so creamy and dreamy. The smoky, savory bacon balances out the sweetness from the corn and adds even more texture.
I love using fresh corn on the cob in this creamed corn recipe. It is subtly sweet and so juicy! 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 or canned corn can be substituted. (Just add it in after you sauté the vegetables so they don’t turn soggy.) Let’s dig in!
What you’ll need:
- Bacon: Bacon adds a punch of flavor to this confetti creamed corn! Make sure to get it nice and crispy for the best results.
- Corn: If possible, I highly recommend making this recipe with fresh corn on the cob. The crisp, fresh kernels taste so amazing! If corn is not in season when you are making this, then you can use frozen or canned corn.
- Red onion: I like the flavor and texture that red onion lends, but you can also use shallot or white onion if you prefer!
- Jalapeño: Fresh jalapeño adds a nice hint of spice. Make sure to take the seeds out carefully, preferably with gloves if you have them!
- Green Chiles: You can use a can of diced green chiles here.
- Cream Cheese: Soften the cream cheese to room temperature to prevent lumps!
- Milk: Any kind of milk will work in this recipe.
- Parsley: Freshly chopped parsley adds an herby flavor and brightens the creamed corn.
- Salt and Pepper: To taste.
How To Make Creamy Confetti Corn
- Prep Bacon: Start by cooking bacon in a large skillet until crispy. Remove from the pan and reserve some of the bacon grease.
- Sauté Veg: To the same skillet add in corn, red onion, bell pepper and jalapeño. Sauté until tender but still crisp 5-6 minutes. If using canned or frozen corn, add it after the other veggies have sautéed for about 5 minutes.
- Make it Creamy: Add in the diced green chilies, cream cheese and milk and stir until the cheese has melted.
- Serve & Enjoy: Take off the heat and add the parsley to this homemade creamed corn. Season with salt and pepper to taste. Serve immediately, and enjoy!
What to serve with Confetti Corn
Confetti creamed corn is super versatile and goes with a lot of different meals! I love eating this dish with grilled meats of any kind. It is also amazing with a full roast chicken or turkey! Try pairing it with some of my favorites:
- The BEST Grilled Chicken
- Mexican Roast Chicken
- Grilled Maple Dijon Salmon
- Crispy Oven Fried Chicken
- Grilled Steak Kabobs
- Honey Garlic Salmon
- Pollo Asado
- Easy Slow Cooker Mexican Beef
Tips for Success
- Don’t love red onion? I get it. If red onion is too strong for your taste, then you could swap it out for sweet, yellow, white, or green onions, or even shallots!
- Keep some of the bacon grease in the pan! I like to cook this creamed corn up in the same skillet that I use to cook the bacon. You will want to get rid of some of the bacon grease, but don’t get rid of all of it! It adds a lot of flavor this way.
- Taste before seasoning! I recommend tasting the creamed corn before you season with salt and pepper. The bacon and cream cheese add a bit of salt already so you don’t want it to be too salty!
- Add more veg! You can use a medley of bell peppers or mini sweet peppers to add more color to this dish.
- For a deeper, meatier flavor, use diced pancetta in place of the bacon in this confetti creamed corn recipe.
- Make it extra cheesy! Serve with crumbled feta, cotija, or parmesan cheese for added cheesiness!
Frequently Asked Questions
Why is it called confetti creamed corn?
This recipe is called confetti creamed corn because it has a variety of colors that make it look like “confetti”, which regular creamed corn doesn’t have. These extra ingredients offer more flavor and a variety of textures that make this a delicious creamed corn recipe!
How to store leftover creamed corn?
Store cooled leftovers in an airtight container in your fridge for up to 4 days. Reheat in a heat-safe bowl or plate in the microwave for 2-3 minutes, or in a nonstick skillet over medium-low heat until warmed through.
More Side Dish Recipes To Try
Creamy Confetti Corn
- 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!