Creamy Confetti Corn with Bacon

Chris has decided that he LOVES this new way to have his favorite veggie... CORN! The original recipe is from Mel's Kitchen Cafe (see here: https://www.melskitchencafe.com/creamy-confetti-corn/) but I tweaked this recipe to suit our family better. Enjoy!

Cream Confetti Corn with Bacon

Ingredients:

• 1 pkg. pre-cooked bacon strips, chopped
• 2 packages (12-ounces each) frozen corn kernels, white or yellow
• ½ cup chopped onion, white, yellow or red
• ½ cup finely chopped red bell pepper
• 8-ounce package cream cheese, light or regular, cubed
• 1-2 tablespoons milk
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon pepper
• A couple handfuls of shredded cheese

Directions:

1. In a large nonstick skillet, heat a couple tbl of cooking oil.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes or whenever things start to brown up in the bottom of the pan. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. I sometimes add a sprinkle of garlic salt over the entire pan.
4. Top with shredded cheese. Stir to melt and combine. Serve warm.

Note for Krystal- You can totally leave the onion and pepper out of this recipe and just make a cheesy, creamy corn instead. It just won't be very colorful or "confetti" anymore.