Creamy Bacon Corn Dip (Print Version)
# Ingredients:
→ Vegetables
01 -
2 green onions, chopped (plus extra to sprinkle on top)
02 -
2 jalapeños, no seeds, diced
03 -
1 small red bell pepper, chopped small
04 -
¾ cup red onion, chopped
05 -
3 garlic cloves, finely chopped
06 -
3 cups fresh corn (from about 4–5 ears, kernels only)
→ Meat
07 -
5 bacon slices
→ Dairy
08 -
1 cup shredded Monterey Jack cheese
09 -
1 cup shredded cheddar
10 -
1 cup sour cream
11 -
8 oz soft cream cheese
12 -
1–2 tbsp salted butter
→ Seasoning
13 -
Black pepper, just enough
14 -
Salt, use as much as you like
15 -
2 tbsp Ranch seasoning powder
# Instructions:
01 -
Scatter over some more chopped green onions and get some tortilla chips, corn chips, or sliced veggies. Dip in while it’s hot.
02 -
Put the pan back in for 5 more minutes after you sprinkle on the bacon bits. The top should be nice and melty.
03 -
Spoon all the mixture into your cast iron or any oven-ready baking dish. Throw the rest of the shredded cheeses on top.
04 -
Toss the cooked corn and sautéed veggies into your creamy base and fold everything together so it’s all mixed up.
05 -
Grab a big bowl and stir together cream cheese (make sure it’s soft), sour cream, Ranch seasoning, half the cheddar and Monterrey Jack, and the chopped green onions 'til it’s smooth.
06 -
Now, cook the garlic, red onion, red pepper, and jalapeños in your pan. Medium heat works best. Let them get soft for about 5 minutes, then pull from heat.
07 -
Crank up the heat to medium-high. Pour the corn right into the pan with bacon grease. Drop in butter if needed. Sear for 10 minutes, then shake in some salt and pepper.
08 -
Cut the kernels off the cobs while the bacon’s sizzling. Use a sharp knife and be careful.
09 -
Lay bacon in a big skillet over low. Flip until both sides are crackly and crisp. Set on paper towels to cool, then crumble up small.
10 -
Switch on your oven and set to 375°F (190°C).
# Notes:
01 -
For sweetness and color that really pop, go with fresh corn if you can and sauté it to bring out all those flavors.
02 -
If corn on the cob is out of season, use either three cups of frozen kernels or two drained cans (about 425g each).
03 -
Try cooking bacon and mixing it all up right in the same oven-proof pan for easy clean-up and serving.
04 -
To make this in a slow cooker, just combine everything, top off with cheese, cook on low for two hours, and stir in bacon at the end.
05 -
Make ahead tip: Pop the dip in your fridge for two days max, then bake longer (since it's cold) whenever you're ready.