Monday, October 20, 2014


This is probably not a vintage recipe but it is one I have had for several years.

bacon slices, chopped 
4 cups fresh sweet corn kernels (about 8 ears) 
medium-size white onion, chopped 
1/3 cup chopped red bell pepper 
1/3 cup chopped green bell pepper 
(8-ounce) package cream cheese, cubed 
1/2 cup half-and-half 
1 teaspoon sugar 
1 teaspoon salt 
1 teaspoon pepper

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.

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