How to make creamy confetti corn with bacon casserole

Kate Elliott

Contributing Writer

In the spring and summer there are so many delicious fresh vegetables that you may want to use all at once. At times, though, it can be difficult to determine how to do it. Confetti corn, made in the recipebelow, is one answer. Confetti corn gets its name because of the many different vegetables used. They're all different colors, and when you pile them onto a platter, it's reminiscent of confetti.

Confetti corn can be made with just vegetables and it will be a delicious side dish. To make it even better, however, you can add heavy cream and then top the entire thing with bacon. Everyone knows that bacon makes everything better. The heavy cream will make that creamy corn even better. Just remember to take the dish off the heat before adding the cream. Otherwise it could curdle, and that's not the kind of confetti you're looking for.

Cooktop Cove

Creamy Confetti Corn with Bacon Casserole

10 minutes

20 minutes

30 minutes

6 slices thick-cut bacon, roughly chopped

2 cups frozen corn

1 small green pepper, chopped in a small dice

1/2 red onion, chopped in a small dice

1 teaspoon salt

1/2 teaspoon ground black pepper

1/3 cup whipping cream

3 green onions, thinly sliced

3 tablespoons fresh parsley, roughly chopped

Place the bacon into a frying pan set over medium hot. Fry for 5 to 8 minutes until the bacon is crisp and transfer to a plate lined with a paper towel.

Keep the bacon grease hot over medium heat and add the corn, green pepper, red onion, salt and ground black pepper.

Stir well and cook for about 10 minutes, until the vegetables are softened.

Remove the pan from the heat and stir in the whipping cream.

Spoon the corn mixture onto a serving platter. Top with cooked bacon, green onions and parsley before serving.

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