Directions

1. In a large skillet, cook the bacon until it becomes crispy. Once cooked, transfer the bacon to paper towels to drain the excess fat, and set it aside for later use. Reserve about 1 tablespoon of the rendered bacon fat in the skillet.
2. Sauce fresh corn, red bell pepper, and red onion in reserved bacon fat over medium-high heat. Season with salt and pepper. Cook for 6 minutes until tender.
3. Stir in the diced Neufchatel cheese into the corn mixture. Gradually add the milk while stirring continuously. Add more milk as needed to achieve the desired creamy consistency.
4. Mix in the sliced green onions and chopped fresh parsley into the skillet. Crumble half of the reserved bacon pieces and sprinkle them over the top of the corn mixture.
5. Serve the Creamy Confetti Corn with Bacon warm for the best flavor experience. If desired, you can sprinkle some truffle salt on top for an extra touch of flavor.