Creamy Confetti Corn – A Classic Side Dish Recipe Made Even Better!

I get asked to make this Creamy Confetti Corn recipe for just about every family get together. Whether it is for a holiday celebration or a last minute backyard cookout, you can be sure that someone will ask me if this dish will be on the table.

You may be familiar with a version of this iconic recipe. Crisp sweet corn kernels cooked together with onion and sweet bell pepper.

It sounds simple, but the flavor combination of the corn, onions and sweet peppers compliment each other perfectly. However, I have added a few other ingredients to make this recipe even better!

First of all, this recipe starts off with bacon. And you can’t go wrong with that!

Ever since adding bacon to my Skillet Corn Recipe, I have been adding bacon to just about every corn recipe that I can think of.

The saltiness of the bacon brings out the sweetness of the corn. Not to mention the delicious smoky flavor that it provides.

And then after everything is cooked, a little cream cheese and milk is stirred in. What you end up with is a delicious side dish worthy of any occasion!

Fresh or Frozen Sweet Corn

When I make Creamy Confetti Corn in mid to late summer, I always use fresh corn on the cob. The natural sweetness of fresh picked sweet corn really brings out the other flavors in this dish.

In fact, I don’t even add the teaspoon of granulated sugar that the recipe calls for if I am using fresh picked corn. However, in the middle of winter, when I have used up all of the corn that I saved from the summer’s harvest, I use frozen sweet corn instead.

Frozen sweet corn has come a long way in regards to both the taste and texture. The corn remains crisp and the sweetness level, although not as good as fresh corn on the cob, is pretty good.

However, I will typically add the sugar when making it with frozen bags of corn.

One last word about what type of corn to use. You may be wondering if you can use canned corn for this recipe.

As a last resort, you can use canned corn. However, the texture will not be as crisp as when you use fresh or frozen corn.

You would need three 15-ounce cans of corn that has been drained for this recipe. Although, I highly recommend to use fresh or frozen corn whenever possible.

Serve Immediately or Make Ahead

Another reason why I love this recipe is that it comes together so easily. The most time consuming part is cutting the corn off the cob when you use fresh sweet corn.

This dish is made entirely in one skillet and can be served immediately after it is done cooking. This makes it easy to serve right away.

In fact, this is my preferred method of cooking this Creamy Confetti Corn recipe in the middle of summer. However, when making this for the holidays, family reunions, or for a pot luck, I prefer to make it ahead and bake it later.

Just like when I make Corn Casserole, this recipe is perfect to serve straight from the oven as well. To do this prepare the recipe exactly as instructed below.

Then pour the corn mixture into a greased baking dish. Cover and refrigerate for up to two days.

When you are ready, place it in a preheated oven until it is warmed through. It is a great way to save time when preparing your holiday meal.

You can also heat it in a slow cooker on the low setting. This will allow you to easily transport it to another location.

Creamy Confetti Corn Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 6 slices bacon
• 5-6 ears of fresh corn on the cob, or 24 ounces frozen corn kernels
• ½ cup diced onion
• ½ cup diced red bell pepper
• 4 ounces cream cheese
• 1 tablespoon milk
• 1 teaspoon granulated white sugar, optional
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Garnish Ingredients, optional

• Green onions, sliced

INSTRUCTIONS

The first step in making Creamy Confetti Corn recipe is to cook the bacon in a large skillet. Although you may prefer to cook the Bacon in an Air Fryer or in the oven, it is best to cook the bacon directly in the skillet.

This is because you will cook the vegetables in a little of residual bacon drippings. Therefore, start by cooking the bacon in the skillet until it is nice and crisp.

Using tongs, transfer the cooked bacon strips to a paper-towel lined plate to drain. Then remove all the bacon grease except leave the bottom of the skillet with a slight coating of the drippings.

If using fresh corn, shuck the corn to remove the husk and silk. Then cut the corn off the cob with a sharp knife.

Add the sweet corn kernels to the skillet. Then add the onion and red pepper to the skillet with the corn and cook over medium heat.

Continue to cook, stirring frequently until the vegetables are tender, approximately 5-7 minutes.

Make It Creamy

Then cut the cream cheese into smaller sections and add the chunks to the skillet. Stir the cream cheese into the corn mixture until melted.

Then add the milk and stir until the vegetables are evenly coated. If the mixture is too thick, add a little more milk.

Stir in the sugar, salt, and pepper until well coated. Then remove the skillet from the heat.

Crumble the bacon strips and add half of the crumbles to the mixture and stir. Transfer the creamy confetti corn into a serving dish and top with the remaining crumbled bacon and diced green onions.

Serve warm.

Make Ahead Instructions

Make the recipe as instructed. Then transfer the mixture into an oven-safe dish.

Reserve the remaining bacon and green onion for later. Cover the dish and refrigerate for up to 2 days.

When you are ready to serve, preheat the oven to 325°F (165°C). Bake for 15-20 minutes or until heated through.

Remove the dish from the oven and garnish with the reserved bacon and sliced green onions.

Enjoy! Mary

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