Southwest Cream Corn

I found this recipe in People magazine's Mar 9, 2011 food issue. It's a recipe that is served at Toby Keith's restaurant called Southwest Cream Corn. I thought this borderlined on gross. It had way way WAY too much cream cheese. I would maybe try this again with only 4 oz cream cheese, not 12, I would use low fat cream cheese and I would add less half-n-half or maybe try using milk instead of half-n-half. I also think this needs some jalapeno added and maybe some cilantro. This has potential but is basically like eating a spoonful of cream cheese if you make it following the directions. UGH!

SOUTHWEST CREAM CORN

Serves 6

• 1 poblano pepper


• 3 strips of bacon, finely diced


• 1 red bell pepper, finely diced


• 1 medium onion, finely diced


• 1 (16-oz.) package frozen whole kernel corn, thawed


• 12 oz. cream cheese, cubed


• 1 cup half-and-half


• 2 tbsp. all-purpose barbecue dry rub seasoning blend

1. Preheat oven to 500. Bake pepper on an aluminum foil-lined baking sheet for 20 minutes or until skin looks blistered. Place pepper in a plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel pepper; remove and discard seeds. Dice pepper. 2. Cook bacon in large skillet over medium heat, 5 to 6 minutes or until crisp. 3. Add red pepper and onion to bacon and drippings; cook, stirring often, 4 minutes over medium heat. Stir in corn and poblano; cook, stirring occasionally, 3 minutes. Add cream cheese, stirring until cream cheese melts. 4. Stir in half-and-half and seasoning blend; cook, stirring occasionally, over medium-low heat, 10 to 15 minutes or until thickened.