Creamy Confetti Corn
Creamy Confetti Corn is ready in 30 minutes, loaded with crispy bacon, cream cheese, bell peppers, and onions.
If you’re looking for a fun twist on traditional creamed corn, you can have creamy and colorful Confetti Corn ready to enjoy in less than half an hour. Packed with sweet corn, crispy bacon, tender bell peppers, savory onion, cream cheese, milk, and a touch of sugar, it strikes a delicious balance of sweet and savory flavors that even picky eaters will love. Although it’s a classic for BBQs and Thanksgiving dinners, this easy side dish is wonderful year-round. It pairs effortlessly with almost any main course while adding a fun and flavorful spin to traditional creamed corn.
CREAMY CONFETTI CORN
To make this cheesy confetti corn salad, the bacon is first cooked until crispy, then the corn, onion, and bell pepper are sautéed together. Cream cheese and milk are stirred into the skillet to create a rich, smooth sauce that coats every bite of corn. A touch of sugar enhances the natural sweetness of the corn, while salt and pepper balance the flavors. Finished with crispy bacon pieces and fresh green onions, this homemade confetti corn will be gone before you know it. My family can’t get enough of it!
Find my expert tips on how to make homemade creamy confetti corn from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Creamy Confetti Corn Recipe:
- Creamy & Savory: The rich cream cheese melts perfectly into the sweet corn for a velvety, satisfying side dish. The crispy bacon, sweet bell pepper, and savory onion add layers of flavor in every bite.
- Easy Skillet Recipe: With simple ingredients and minimal prep, this recipe comes together quickly in just one pan.
- Versatile Side Dish: This confetti corn dish is amazing for weeknight dinners, potlucks, holiday meals, and summer BBQs.
Ingredients
- 6 slices of bacon
- 2 12 oz. bags frozen corn kernels
- 1 small yellow onion, chopped
- 1 small red bell pepper, chopped
- 4 ounces cream cheese, cubed
- 2 Tablespoons half and half or milk
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 green onions, sliced thin
Instructions
In a large non-stick skillet, cook the bacon until crisp. Set cooked bacon on a paper-towel-lined plate to soak up grease. Once cool to handle, chop bacon in bite-size pieces. Set aside.
Discard the grease from the skillet. Add corn, onion, and bell pepper. Cook over medium heat until corn is thoroughly heated (about 10 minutes).
Add cream cheese and half and half (or milk) to the skillet. Stir until the cream cheese is melted and combined into the corn mixture.
Stir in sugar, pepper, and salt. Top with the chopped bacon and green onion. Serve warm.
Servings
Serves 6.
Storage and Reheating
Store leftover Creamy Confetti Corn with Bacon in an airtight container in the refrigerator for up to 3-4 days. Allow the dish to cool completely before storing to maintain the best texture and flavor. To reheat, warm gently on the stovetop over low heat or in the microwave, stirring occasionally. If the mixture has thickened in the fridge, add a splash of milk or half and half to restore its creamy consistency.
To freeze, allow the corn to cool completely, then transfer it to an airtight, freezer-safe container or heavy-duty freezer bag. Freeze for up to 2-3 months. When ready to serve, thaw it overnight in the refrigerator and reheat slowly on the stovetop over low heat, stirring well.
Holly’s Tips for The Best Creamy Confetti Corn Recipe:
- Use Frozen Corn: Frozen corn kernels work best for this creamy confetti corn recipe because they’re picked at peak freshness and save prep time while still delivering great flavor and texture.
- Cook Bacon Until Crispy: Make sure to also drain it well on paper towels before chopping to keep the dish from becoming greasy.
- Don’t Skip The Sauté: Sautéing the onion and red bell pepper with the corn helps develop natural sweetness and enhances the overall flavor of this easy creamy corn side dish.
- Adjust Sauce As Needed: Add a splash of milk or half and half gradually until you reach your desired consistency; ideal for making this confetti corn as thick or creamy as you like. If your confetti corn is too thin, let it simmer a bit longer to reduce, or add a little extra cream cheese to naturally thicken the sauce.
- Make It Your Own: Easily swap ingredients or add extras like jalapeños, cheddar cheese, or fresh herbs to make it your own.
- Serve Warm: This creamy confetti corn is best served warm right off the stove, when the sauce is silky, and the flavors are at their peak.
Frequently Asked Questions:
Yes, you can make it ahead and store it in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk if needed to restore creaminess.
Yes! While frozen corn is most commonly used for Creamy Confetti Corn because of its convenience and sweetness, you can also use fresh corn cut off the cob or well-drained canned corn.
Absolutely. You can omit the bacon for a vegetarian version or substitute it with turkey bacon or smoked paprika for a similar savory flavor.
No, this recipe is mild and family-friendly. However, you can add jalapeños or red pepper flakes if you want a spicy twist on classic creamed corn.
Most Creamy Confetti Corn recipes are naturally gluten-free. To ensure it stays that way, use certified gluten-free bacon, check that your cream cheese and seasonings have no hidden gluten ingredients, and verify labels when needed.
Similar Recipes
Craving something similar? Try my Slow Cooker Creamed Corn.
Wanting something a little different? My Parmesan Creamed Corn is just as cheesy and delicious.
Looking for more corn recipes? Make these top-loved sides next: Buttered Corn Rice, Summer Corn Salad, and Fiesta Corn Dip.
Have you made this Creamy Confetti Corn recipe? 🌽
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ConfettiCorn #LifeInTheLofthouse
Creamy Confetti Corn
Ingredients
- 6 slices bacon
- 2 12 oz. bags frozen corn kernels
- 1 small yellow onion chopped
- 1 small red bell pepper chopped
- 4 ounces cream cheese cubed
- 2 Tablespoons half and half or milk
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 green onions sliced thin
Instructions
- In a large non-stick skillet, cook the bacon until crisp. Set cooked bacon on a paper-towel lined plate to soak up grease. Once cool to handle, chop bacon in bite-size pieces. Set aside.
- Discard grease from skillet. Add corn, onion and bell pepper. Cook over medium heat until corn is thoroughly heated (about 10 minutes).
- Add cream cheese and half n’ half (or milk) to skillet. Stir until cream cheese is melted and combined into the corn mixture.
- Stir in sugar, pepper, and salt. Top with the chopped bacon and green onion. Serve warm.
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This sounds like a yummy side dish! Great for Thanksgiving! Pinning…..
Thank you! š
Yeh Baby! My kind of recipe. This would be great with corn chips too.
I’ve made this 2 times and it was a hit both times. The 2nd time I made it, I added used 1/2 of the cream cheese and added shredded cheese to it and it was very good.