Bacon Corn Dip
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.67 out of 5 stars
(6)
Ingredients
4 servings
- 4 slices bacon, diced
- 3 cups corn kernels, frozen, canned or roasted
- ½ cup diced onion
- ¼ cup diced red bell pepper
- 1 jalapeño, seeded and diced, optional
- 4 ounces cream cheese, cubed
- 2 tablespoons milk, or more, to taste
- 2 green onions, thinly sliced
- 1 teaspoon sugar, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
Step 2
Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Step 3
Stir in green onions and sugar; season with salt and pepper, to taste.
Step 4
Serve immediately, sprinkled with bacon.
Step 5
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Chef's notes
*To reheat, bake for 15-20 minutes at 325 degrees F, or until completely heated through.
