Corn doesn't have to be boring. This recipe takes it to the next level!

Balancing a busy career and home life can be challenging, but there's always time for comfort food! This Creamy Confetti Corn With Bacon Casserole is a delicious, crowd-pleasing dish that's perfect for family dinners or potlucks. Featuring sweet corn, colorful bell peppers, crispy bacon, and a creamy, cheesy sauce, this casserole brings vibrant flavors and textures to the table. It's a dish that's both heartwarming and satisfying, making it an ideal addition to your recipe repertoire.

This casserole pairs wonderfully with a fresh green salad or steamed vegetables, which help balance out the richness of the dish. For a heartier meal, consider serving it alongside grilled chicken or a juicy steak. A crusty piece of bread or a warm biscuit also makes for a great accompaniment, perfect for soaking up any extra creamy sauce.

Servings: 6 servings

6 slices of bacon, chopped
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cups frozen corn, thawed
1 cup heavy cream
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate, leaving the bacon grease in the skillet.

Add the diced onion and bell peppers to the skillet and cook for about 5 minutes, or until the vegetables have softened.

Stir in the thawed corn and cook for another 2-3 minutes, allowing the flavors to meld.

Lower the heat and stir in the heavy cream, shredded cheddar cheese, grated Parmesan cheese, garlic powder, salt, and pepper. Mix until everything is well combined and the cheese has melted.

Remove the skillet from heat and stir in half of the cooked bacon.

Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining bacon on top.

Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.

Garnish with chopped fresh parsley, if desired, and serve hot.

For a lighter version, you can substitute half-and-half or whole milk for the heavy cream. If you prefer a spicier kick, add a diced jalapeño or a pinch of red pepper flakes. This casserole is also customizable with your favorite cheese - try swapping out the cheddar for pepper jack or gouda for a unique twist.