1-Begin by cooking the 8 slices of chopped bacon in a large nonstick skillet over medium heat until they’re golden and crisp, which takes about 5-7 minutes. Once done, drain the bacon on paper towels and leave a thin layer of grease in the pan for flavor. This step is key because it infuses the dish with that smoky taste we all love. If you’re aiming for a lighter version, you can blot more grease, but don’t skip it entirely.

2-Next, add the two packages of frozen corn kernels (that’s 24 ounces total), the 1/2 cup of chopped onion, and the 1/2 cup of finely chopped red bell pepper to the skillet. Cook this mixture over medium heat for 6 to 8 minutes, stirring occasionally, until the veggies are tender and fragrant. This is where the confetti element comes in, with the colorful peppers adding visual appeal. Keep an eye on it to avoid overcooking, as fresh textures make the dish even better.

3-Now, stir in the 8-ounce package of cubed cream cheese and 1 to 2 tablespoons of milk until everything combines into a smooth, creamy sauce. This might take a minute or two of gentle stirring to get just right. Once that’s blended, mix in the 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of pepper, and the finely chopped green parts of 4 green onions. Let it all simmer for another couple of minutes to meld the flavors. Finally, serve it warm and top with the reserved bacon for that perfect crunch.