Categories: Corn, June2016, Salads, Summer

Ingredients

• 4 1/2 cups fresh corn (from about 7 ears)
• 8 slices (8 oz) 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
• 1/3 cup milk, then more as needed
• 1/3 cup chopped green onions (optional)
• 2 Tbsp chopped fresh parsley

Directions

1. Cook bacon in a large skillet until crisp. Drain off rendered bacon fat while reserving 1 Tbsp 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 until tender, about 6 minutes. Add in Neufchatel cheese and milk and cook and stir until the cheese has melted. Add in more milk 1 Tbsp at a time to thin as needed (I added about 3 Tbsp more). Stir in green onions, parsley and half the bacon. Transfer to a serving bowl and top with remaining bacon, serve warm.

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