Directions

1. Cut kernels from cobs. In a large skillet cook bacon until crisp; remove and drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet. Add corn and red pepper. Stir in milk. Cook and stir 6 to 8 minutes or until corn is tender.
2. Stir cream cheese into skillet. Cook and stir 2 to 3 minutes or until cheese melts.
3. Stir in cooked bacon. Season with salt and pepper to taste. Top with parsley, if desired, and serve.