Makes: 6 servings Hands-on time: 45 min. Total time: 1 hr. 5 min.
1 poblano pepper
3 strips of bacon, finely diced
1 red bell pepper, finely diced
1 medium onion, finely diced
1 (16-oz.) package frozen whole-kernel corn, thawed
12 oz. cream cheese, cubed
1 cup half-and-half
2 tbsp. all-purpose barbecue dry rub seasoning
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 pepper; remove seeds. Dice pepper; set aside.
2. Cook bacon in large skillet over medium heat until crisp, 5 to 6 minutes.
3. Add red pepper and onion to skillet; cook over medium heat 4 minutes, stirring often. Stir in corn and poblano pepper; cook 3 minutes, stirring occasionally. Add cream cheese, stirring until it melts.
4. Stir in half-and-half and seasoning; cook over medium-low heat 10 to 15 minutes until thick, stirring occasionally. Serve immediately.
NO GRILL? Pepper may also be baked at 500 for 20 minutes.