When I was challenged to use Philadelphia Cream Cheese in a twist on a recipe, I immediately knew which recipe I wanted to play with this time. One of my very favorite snacks is Elote (Hot Mexican Corn Dip), a recipe I’ve made countless times and adapted from Elote restaurant in Sedona, AZ. Creamed Corn with Peppers and Bacon takes it’s inspiration from that dish, but it kicks up the vegetables and works beautifully as a side dish. However, I won’t say anything if you go ahead and serve it as a dip, just dive in with a plate of tortilla chips. I might have done that myself the second time I made this.
My family went nuts over this corn. The recipe makes a generous eight servings and we didn’t have a bite remaining after dinner. I served the Creamed Corn with Peppers and Bacon alongside Pan Fried Italian Chicken (that recipe just never gets old!) and a simple salad. Check out more fun recipe twists by following along on Albertson’s Pin That Twist Pinterest board. Don’t miss your chance to win $100 by visiting Albertson’s Facebook page and voting on the next ingredient in the Pin That Twist challenge! Disclosure: I’ve partnered with Albertsons to share this recipe with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts are my own.
