CREAMY FRIED CONFETTI CORN

From the recipe files of Avis Stovall

From the recipe files of my late sister, I found this little corn nugget. It’s so easy but so very good. This recipe is great as a side dish for Thanksgiving, Christmas, or really anytime. I haven’t made a How-To video yet, but it’s so easy to follow it really doesn’t need one.

Makes 6 to 8 servings.

• 8 bacon slices, chopped
• 4 cups cut fresh sweet corn kernels (about 8 ears) or frozen corn(white or yellow)
• 1 medium-size white onion, chopped
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped pablano pepper
• 1 (8-ounce) package cream cheese, cubed
• ½ cup half-and-half
• 1 teaspoon sugar(optional)
• 1 teaspoon salt
• 1 teaspoon pepper
• Dash of cayenne

Cook chopped bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons bacon drippings in skillet. Set bacon aside.

Sauté corn, onion and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt and pepper and cayenne. Top with chopped crisp bacon and serve.

M-m-m-mm good!