You can use fresh, canned, or frozen corn in this warm, cheesy Jalapeño Corn Dip with Bacon recipe.
INGREDIENTS
– 8 slices uncooked bacon, cut into 1/2-inch piece– 1 (8-oz.) package cream cheese– 1/2 cup mayonnaise– 2 jalapeños, stemmed, seeded and diced– 2 cloves garlic, minced– 1/2 cup shredded sharp cheddar cheese– 2 1/2 cups fresh, canned or frozen (thawed) corn kernels –1 Tablespoon chopped fresh chives, for serving
Preheat the oven to 400°F. Toss bacon in a skillet over medium-low heat until crispy and fatty. A slotted spoon removes 2/3 of the bacon to a big basin. Save the remaining ⅓ bacon for dip topping.
Step 1
INSTRUCTIONS
In a bowl, combine cream cheese, mayonnaise, jalapeños, garlic, cheddar cheese, corn, and ¼ teaspoon pepper with the bacon. Stir and place in a 9- or 10-inch cast-iron pan or baking dish.
Step 2
Bake the dip for 20 minutes until bubbling. Select “broil” and broil the dip for 2 minutes until deep-golden brown. Sprinkle minced chives over the baked dip and serve with chips or crudité.