Creamy Confetti Corn with Bacon

Ingredients

• 4 1/2 cups fresh corn
• 8 slices bacon, diced into small pieces
• 2/3 cup small chopped red bell pepper
• 1/2 cup chopped red onion
• 1/2 tsp each salt and freshly ground black pepper, or to taste
• 6 oz Neufchatel cheese, diced into cubes, light cream cheese
• 1/3 cup milk, then more as needed
• 1/3 cup chopped green onions, optional
• 2 Tbsp chopped fresh parsley

Directions

1. Set a large skillet over the heat and cook the bacon until it is crisp. Pour off the bacon drippings, leaving 1 Tbsp in the skillet, then move the bacon to a paper towel-lined plate so it can drain.
2. Warm the skillet with the reserved drippings over medium-high heat. Add the corn, bell pepper and red onion, then season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 6 minutes.
3. Add the Neufchatel cheese and milk to the skillet. Continue cooking and stirring until the cheese melts into the mixture. If you want it looser, stir in additional milk 1 Tbsp at a time as needed, about 3 Tbsp more.
4. Fold in the green onions, parsley and half the bacon. Spoon everything into a serving bowl, scatter the remaining bacon over the top, and serve warm.