March 10, 2017
Side Dishes, Dairy, Vegetables,
Corn, Southwest, Budget-Friendly, Entertaining, Summer, Sunday Dinner, Grilling (Outdoor), Stove Top, Gluten-Free, No Eggs, Spicy more
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"We stopped in Tulsa on our way to Arizona and ate at Toby Keith's Restaurant. This is somewhat like the delicious side dish we had !"
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.
Cook bacon in large fry pan over medium heat until crisp, about 5 to 6 minutes.
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.
Stir in 1/2 and 1/2 and seasoning; cook over medium-low heat 10 to 15 minutes until thick, stirring occasionally. Serve immediately.
Pepper may be charred by baking at 500ºF for 20 minutes.
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Made your delicious creamed corn today to go with our dinner tonight. The only change I made was to use a little less bbq seasoning and I made it in my crockpot. I sautéed the onion, red bell pepper and roasted poblano in a skillet after cooking the bacon. Then I combined everything into a 2 qt crockpot and cooked it until the cheese was melted and the flavors had time to marry. I then switched it to "keep warm" awaiting dinner. Great recipe.