• Servings: 6
• 6 ears fresh corn
• 4 slices bacon, cut into 1/2-inch pieces (4 oz.)
• 1/3 cup finely chopped red bell pepper
• 3/4 cup milk
• 1/2 (8-oz.) container soft cream cheese with chives and onion
• chopped fresh parsley (optional)

1. Cut kernels from corn. In large skillet cook bacon until crisp. Remove bacon from skillet. Drain on paper towel. Reserve 1 Tbls. bacon drippings in skillet. Add corn and red pepper. Stir in milk. Cook and stir 6 - 8 minutes or until corn is tender.
2. Stir cream cheese into mixture in skillet. Cook and stir 2 - 3 minutes or until cheese melts.
3. Stir in bacon pieces. Season with salt and pepper. Garnish with parsley, if desired.
4. Serves 6

I could never get the recipe for Mom's Scallpoed corn right. This one comes pretty close. Hope you enjoy it as much as my family does.