Festive Corn Casserole

I love corn, but this creamy side dish is so fantastic! With cream cheese, bell pepper and onions, all topped of with bacon it is the ultimate side dish. Some of my children even came back for thirds! So fancy-up your corn and give this a try.

8 slices bacon, chopped
2 12-ounce packages frozen corn kernels
1/2 cup chopped onion
1/2 cup finely chopped red bell pepper
8 oz. cream cheese, cubed
1-2 tsp. milk
1 tsp. sugar
1/2 tsp salt
1 tsp. pepper
4 green onions, finely chopped (green part only)

In a 12″ Dutch oven, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the oven, maybe a teaspoon (or just leave it all in).

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. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.

Stir in the sugar, salt and pepper. Bake until heated through, maybe 20 minutes or so. Stir in the green onions.

Serve warm topped with the reserved bacon.

Source:  Adapted from Mel’s Kitchen Cafe