Confetti Corn

We hosted a second brunch over the weekend to see our Fairfield peeps and I decided to mix things up and go with a Mexican theme for lunch. I made enchiladas and served them with a side of black beans and made this new corn dish that I had seen on Southern Living.  I tweaked the recipe to add more peppers, onions, and corn and so it didn't come out as cheesy. It was a huge hit and there were no leftovers! As for drinks, this goes really well with the Grapefruit and Lime mixer + champagne from Owen's Mixers.


  • 1 red pepper
  • 1 green pepper
  • 1 medium yellow onion
  • 2 bags of frozen corn
  • 8 slices of bacon chopped and tossed on top
  • 3/4 cup of half and half
  • 1 package of cream cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar


  1. In a large pan, cook the 8 bacon slices and then remove from pan. 
  2. Remove most of the excess drippings, but leave enough to cook the peppers, onions and corn.
  3. Cook the peppers and onion until they are softened. Next, add the frozen corn and cook until the corn is warm.
  4. Add the remaining ingredients and stir until the cream cheese is fully melted. Toss the chopped bacon and mix everything together before serving.

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