Creamy Confetti Corn with Bacon

8 slices of bacon, chopped 2 12-oz packages frozen corn kernels, white or yellow ½ cup chopped onion, white yellow or red ½ cup finely chopped red bell pepper 1 8 ounce package cream cheese, light or regular, cubed 1-2 tablespoons milk 1 teaspoon sugar ½ teaspoon salt 1 teaspoon pepper 4 green onions, green parts finely chopped(discard the white parts)

in a large non stick skillet cook the chopped bacon until golden and crisp. scoop the bacon to a paper towel lined plate and discard all the bacon grease expect for a thin coating on the pan maybe a teaspoon or so add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through 6-8 minutes.add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined stir in the sugar, salt and pepper. add more salt to taste if needed. stir in the green onions serve warm topped with the reserved bacon the dish can be made up to 2 days ahead of time. scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. store in the refrigerator. when ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.