1 large red bell pepper
1 large green bell pepper
4 cups frozen corn
8 ounces Philadelphia cream cheese
2 tablespoons fresh lime juice or the juice of 1 medium lime
2 tablespoons hot sauce I used Cholula hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cook the bacon over medium high heat, stirring frequently to separate, about 4-5 minutes. Remove to a paper towel lined dish. Drain off most of the grease, leaving a light coating on the pan. Add the bell peppers to the hot skillet and saute over medium high heat for about a minute. Add the corn and cook for an additional 5 minutes or so, until the corn is hot. Push the vegetables to the sides of the pan and add the cream cheese to the bottom of the skillet. Allow it to warm and begin to melt for a minute or two and then break it up with a spatula. Continue stirring until the cream cheese has completely melted and coats the vegetables. Add the lime, hot sauce, salt, and pepper. Stir well and taste. Adjust seasonings as desired.