Creamed Corn with Peppers and Bacon

Ingredients

• 1/2 pound bacon (cut into 1/2" pieces)
• 1 large red bell pepper
• 1 large green bell pepper
• 4 cups frozen corn
• 8 ounces Philadelphia cream cheese
• 2 tablespoons fresh lime juice (or the juice of 1 medium lime)
• 2 tablespoons hot sauce (I used Cholula hot sauce)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. 1

   Cook the bacon over medium high heat, stirring frequently to separate, about 4-5 minutes. Remove to a paper towel lined dish. Drain off most of the grease, leaving a light coating on the pan.

2. 2

   Add the bell peppers to the hot skillet and saute over medium high heat for about a minute. Add the corn and cook for an additional 5 minutes or so, until the corn is hot.

3. 3

   Push the vegetables to the sides of the pan and add the cream cheese to the bottom of the skillet. Allow it to warm and begin to melt for a minute or two and then break it up with a spatula. Continue stirring until the cream cheese has completely melted and coats the vegetables.

4. 4

   Return the bacon to the skillet and stir to mix throughout. Add the lime, hot sauce, salt, and pepper. Stir well and taste. Adjust seasonings as desired. Serve warm.