Confetti Corn - cooking recipe

Ingredients

8 slices bacon, chopped
4 cups sweet corn kernels (fresh or frozen, about 8 ears if using fresh)
1/2 medium onion, chopped fine
1/3 cup chopped red bell pepper
1/3 cup chopped green pepper
1/2 cup half-and-half cream (I use fat-free)
1 (8 ounce) package cream cheese, cubed (can use reduced-fat)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar

Preparation

Fry the bacon in a large skillet until crisp.
Remove with slotted spoon to drain on paper towels.
Set aside.
Reserve 2 T.
of the bacon drippings in the pan.
Cook the corn, bell peppers and onion in the skillet over medium-high heat until tender, 5-6 minutes.
Add cream cheese and half-n-half, stirring over low heat, until cream cheese melts.
Add the salt and pepper, and sugar.
Top with the crisp bacon, and serve.