1 package (1 pound) frozen corn (thawed)
8 ounces cream cheese, cubed
1 cup half and half (or light cream)
2 tablespoons seasoning mix (all-purpose barbecue dry-rub seasoning mix, or your favorite seasoned salt)

Nutritional

Serving Size: 1 (220.6 g)
Calories 528.6
Total Fat - 19.3 g
Saturated Fat - 9.5 g
Cholesterol - 51.7 mg
Sodium - 539.4 mg
Total Carbohydrate - 67.5 g
Dietary Fiber - 9.6 g
Sugars - 2.3 g
Protein - 23.1 g
Calcium - 410.7 mg
Iron - 1.7 mg
Vitamin C - 39.9 mg
Thiamin - 0.3 mg

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Step by Step Method

Step 1

Preheat grill to high (450 to 500). Grill poblano pepper on lightly greased rack until skin blisters, about 20 minutes, turning after 10 minutes. Seal pepper in a plastic zip-top freezer bag; let stand 10 minutes to loosen skin. Peel charred skin off of pepper. Remove seeds and membranes. Dice pepper; set aside.

Step 2

Cook bacon in large fry pan over medium heat until crisp, about 5 to 6 minutes.

Step 3

Add the red pepper and onion to skillet; cook over medium heat about 4 minutes, stirring often. Stir in corn and poblano pepper; cook 3 minutes, stirring occasionally. Add cream cheese, stirring until it melts.