4cupsfresh or frozen corn(if using fresh, use 6-7 ears corn)
1mediumred bell peppersmall diced
1/2mediumred onionsmall diced
1/4teaspoonfreshly cracked black pepper
6oz.cream cheeseregular or Neufchatel (light cream cheese) work
In a large skillet set to medium-high heat, add chopped bacon. Cook 'til crisp, stirring occasionally, about 5-6 minutes. Remove bacon to a paper towel-lined plate; set aside. Reserve bacon fat in skillet.
Add corn, bell pepper and red onion to the hot skillet. Season with salt and pepper. Cook until veggies are tender, 6-7 minutes.
Stir in cream cheese and milk, mixing well until melted in and smooth. If needed, add more milk (1 Tbsp. at a time) to thin the mixture.
Stir in chopped green onions, parsley and bacon.
Serve warm and enjoy!
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