I saw a picture of someone having cream style corn and it brought back a flood of memories. Not being too fond of can corn in any shape or form I decided I'd take a stab at creating a creamy corn dish, and of course it turned into a TexMex version.
1Begin by cooking the bacon. I like to lay it on a baking sheet and cook in the oven on 375° for about 20 min, time depends on thickness of bacon. Once cooked, allow it to cool then chop it up and set aside.
2You will need to chop your peppers, you can use regular orange & red bell peppers, or the mini sweet peppers. For the heat in the dish, Serrano and Jalapenos are hotter than Anaheim peppers. For the scallions I like to use scissors, just cut the green off of a few bunches, into small pieces.
3Now remove the corn from the cob.
4In a medium size bowl place all your dry ingredients, season with granulated garlic, granulated onion, sugar, black pepper and McCormick's Mexican seasoning. Toss really well to incorporate all the seasonings with the corn. Now add in the grated cheese and bacon and toss again. You can add salt, but if you are using store bought chicken broth, be sure to taste test the mixture first for saltiness before adding any.
5In a small saucepan heat 1 c of chicken broth with 8 oz of cream cheese on very low until you are able to whisk the cheese and break it down completely. Pour the warm cheese sauce over top and mix together, then place in a casserole dish or an elec. skillet that you have sprayed with nonstick spray. Bake in the oven on 350° for about 20-30 min. If using an elec. skillet, place on warm for about 15 min. All you're really trying to do is melt the cheese and infuse some of the pepper flavor into the dish.
6Allow to cool for about 20 min. before serving. Garnish with cilantro when serving.