Eddie's Favorite Fiesta Corn Recipe
When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, NE
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon pepper
- 1/2 cup half-and-half cream
- 1 medium sweet red pepper finely chopped
- 1/2 pound bacon strips chopped
- 1 medium sweet yellow pepper finely chopped
- 1 can (4 ounces) chopped green chilies optional
- 5 cups fresh or frozen super sweet corn
- 1 package (8 ounces) reduced-fat cream cheese
- Carbohydrate 1.81221102784974 g
- Cholesterol 24.8276757296917 mg
- Fat 14.5424323163172 g
- Fiber 0.346370578762813 g
- Protein 3.89385441845226 g
- Saturated Fat 5.32941744855172 g
- Serving Size 1 1 serving (59g)
- Sodium 533.637973149269 mg
- Sugar 1.46584044908693 g
- Trans Fat 1.5268669178218 g
- Calories 154 calories
Directions In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened. Yield: 8 servings. Originally published as Eddie's Favorite Fiesta Corn in Taste of Home September/October 2015, p71
