Creamed Corn with Roasted Red Peppers & Bacon

I've had this bookmarked forever, but finally got around to making it last week.  It was so, so good.  I loved all the flavors in this.  I know creamed corn might be considered more of a holiday/winter dish, but this is good enough to have all year round. 

Creamed Corn with Roasted Red Peppers & Bacon
adapted from Closet Cooking

2 tablespoons butter
4 cups corn (fresh or frozen)
4 ounces light cream cheese, room temperature
1 cup milk
1/2 cup roasted red pepper, diced
4 slices bacon, cooked and crumbled  (I used real bacon bits and it was great)
1/4 cup green onions OR chopped chives
salt, pepper and cayenne to taste
directions

1.  Melt the butter in a pan over medium heat, add the corn and cream cheese, stir until the cream cheese has melted.  Mix in the milk, roasted red pepper, bacon and green onions and cook until hot, about 5 minutes. Taste for salt and pepper and optional cayenne pepper.  If mixture is too liquidy, simmer lightly for a few more minutes.  

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