Ingredients
4½cupsfresh corn,(from about 7 ears)
8ozbacon,(8 slices), diced into small pieces
⅔cupsmall red bell pepper,chopped
½cupred onion,chopped
½tspsalt and freshly ground black pepper,(each), or to taste
6ozNeufchatel cheese,or light cream cheese, diced into cubes
⅓cupmilk,plus more as needed
⅓cupgreen onions,chopped, optional
2tbspfresh parsley,chopped
Preparation
Cook bacon in a large skillet until crisp. Drain off rendered bacon fat while reserving 1 tablespoon in skillet.
Transfer bacon to a plate lined with paper towels to drain. Heat skillet with drippings over medium-high heat.
Add corn, bell pepper, red onion and season with salt and pepper. Saute for about 6 minutes until tender.
Add in Neufchatel cheese and milk and cook and stir until the cheese has melted. Add in more milk 1 tablespoon at a time to thin as needed.
Stir in green onions, parsley and half the bacon. Transfer to a serving bowl and top with remaining bacon. Serve warm.
