[GF] Light Confetti Corn with Bacon Recipe

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I have to tell you something. Guys, I have absolutely no idea what “confetti corn” means. I even had to seek out help from The Google, without much avail mind you. All I know is this is what the food people are calling a dish like this, so I’m just going to roll with it. So, without further ado, I bring you light confetti corn WITH bacon.

Because I’m not sure how respectable of a person I would be if I called this what it is really is, or “HOLY FUC**IN’ AWESOME, MOUTH ORGASM, SEXY DELICIOUS CORN.” I think I’d probably get reported to the internet police and this little haven of mine would be shut down. So, confetti corn, you ambiguous, strange title, you win.

You could call this dish the worst name in the book and it would still taste like the heavens opened up and let you in. It’s creamy, it’s crunchy, it’s savory, it’s earthy, it’s bacony. This dish has absolutely EVERYTHING you could want in a corn dish, without the annoying kernels in your teeth or weird corn hair hanging from your cob aftermath.

Since I felt like a bad food blogger for eating soup and butternut squash in July, I decided to whip up something a bit more seasonal. So, I hipped and hopped to my nearest market de farmers and picked up a few ears of sweet corn.

Corn is one of my favorite ingredients of summer (after the cherry but before the zucchini) and I’ve YET TO USE IT. I know, I know. However, I’m 858060483308285% sure you’ll forgive me once you take a spoonful of this incredible confetti (er, corn casserole?) to the mouth.

And if you need more persuasion (why would you) IT HAS BACON! Not all that bacon, just half of it. The other half is going into something else I’m sharing next week!

Oh and the corn is cooked in little bits of bacon fat. AND each hefty serving of 3/4 cup still only has 245 calories and 7 WW points. Oh and it’s completely GLUTEN-FREE! Light confetti, you slay me.

GF Light Confetti Corn with Bacon


Serves about 7. Recipe adapted from Southern Living.
Prep time: 15 minutes
Cook time: About 20 minutes


  • 4 pieces of low-sodium bacon
  • 4 cups of sweet corn kernels (about 6 – 8 ears)
  • 1/2 cup canned cream corn (gluten-free)
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 orange bell pepper, chopped
  • 4 ounce of neufchatel
  • 3 ounces of soft goat cheese
  • 1/3 cup light cream
  • 1 tablespoon water
  • Dash of salt
  • Dash of pepper
  • Dash of dried oregano


  1. Cook bacon in a medium size skillet over medium-high heat until crispy. Reserve 1 tablespoon of bacon fat, tossing the rest out.
  2. Add onions to the bacon fat and cook until just fragrant, about 2 minutes. Add in garlic, pepper and corn and heat until corn is soft, about 6 more minutes.
  3. Add in creamed corn, cream cheese, goat cheese, salt, pepper, oregano, water and cream. Reduce heat to medium and cook until cheeses have melted and mixture is thick and creamy, about 6 more minutes.
  4. Chop bacon into small pieces. Garnish casserole with bacon and enjoy!

Nutritional information per 3/4 cup serving: 

Calories: 245
Fat: 12.5 grams
Carbohydrates: 27 grams
Fiber: 5 grams
Protein: 8.5 grams
Weight Watchers Points:  7

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  1. Posted by Savory Simple on
    Wednesday, August 8th, 2012
    Corn and bacon go together so well.  This is just decadent! 
  2. Posted by amy donovan on
    Wednesday, August 8th, 2012
    this sounds fantastic! i would've had to google 'confetti corn,' too. i like it, though - it's fitting, considering this sounds like it would be a party in my mouth. =)
    • Posted by claire on
      Wednesday, August 8th, 2012
      I KNOW!! Right?
  3. Posted by Rachel Cooks on
    Wednesday, August 8th, 2012
    This looks amazing, girl!
    • Posted by claire on
      Wednesday, August 8th, 2012
      Why thank you!
  4. Posted by Alicia French on
    Wednesday, August 8th, 2012
    I am not even a huge fan of corn and I still want to eat this. 
  5. Posted by domesticfits on
    Wednesday, August 8th, 2012
    If there is some sort of noble prize for Skinny Cooking, this gets my vote. I totally get to vote for stuff like that. 
    • Posted by claire on
      Wednesday, August 8th, 2012
      I know. I want to date it. Take it home to meet the parents.
  6. Posted by Baking Serendipity on
    Wednesday, August 8th, 2012
    I'm definitely okay with you calling this whatever you want. From the ingredient list alone, I can tell this looks fantastic!
    • Posted by claire on
      Wednesday, August 8th, 2012
      Thank you much!
  7. Posted by Stephie @ Eat Your Heart Out on
    Wednesday, August 8th, 2012
    Honey, anything adapted from the good ol' SL is bound to be damned fine eats. Holy balls almighty I want this in my mouth right now. I can't even tell you.
  8. Posted by Dinnersdishesdessert on
    Wednesday, August 8th, 2012
    I have no idea what confetti corn is, but I would eat this by the bowl full any day!
  9. Posted by Megan Country Cleaver on
    Thursday, August 9th, 2012
    hahaha I approve of your less-than-PC title - and the unsubscriber can take a hike. Because it has me dying!! haha And consequently wanting to try this. Yum!
  10. Thursday, August 9th, 2012
    This. Is. Awesome. I'm all in for goat cheese in my corn! 
  11. Posted by Nrwn78 on
    Friday, August 10th, 2012
    Made this tonight and it was amazing--i substituted andoullie sausage for bacon and added red pepper and a little creole seasoning and it was perfect! and next time I would cut the amount of cheese in half though because it was a little rich and didn't really need so much.
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