Testy Jalapeño Corn Dip With Bacon Recipe

This warm and cheesy recipe for Jalapeño Corn Dip with Bacon may be made using fresh, canned, or frozen corn, all of which have the potential to work their magic.  

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

INGREDIENTS

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 1

Heat the oven to 400°F.  Add bacon to a pan over medium-low heat and toss until crispy and fat has rendered. Transfer 2/3 of the bacon to a large bowl using a slotted spoon. Keep the remaining ⅓ bacon for topping the dip.  

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 2

Mix cream cheese, mayonnaise, diced jalapeños, minced garlic, shredded cheddar cheese, corn, and ¼ teaspoon pepper in the bowl with the bacon. Mix well and place in a 9- or 10-inch cast-iron pan or baking dish.  

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 3

Bake the dip for 20 minutes until hot and bubbly. Select “broil” and broil the dip for 2 minutes until deep-golden brown on top.  

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 4

After baking, garnish the dip with minced chives and serve with chips or crudité.  

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