Ingredients
- 5-6 slices Bacon, diced ( I used a mix of Prosciutto and bacon because I had it on hand)
- 3 cups Corn kernels (I used fresh corn that I roasted in the oven for about 30 mins; you can also use frozen or canned.)
- 1 small White onion, diced
- 1/4 cup Orange or Red Bell Pepper, diced
- 2 Jalapeños, seeded and diced
- 8 oz. Cream cheese, cubed
- 2 tbsp Milk
- 3 Green onions, thinly sliced
- 1/2 tsp Garlic Salt
- Kosher salt and freshly ground black pepper, to taste
- A dash of hot sauce (we used homemade Habanero hot sauce but any hot sauce will give this an extra kick)
- Tortilla chips
Instructions
- Heata large skillet over medium high heat. Add bacon and prosciutto and cook until brownand crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Leave some of the extra drippings to cook veggies in.
- Addcorn, onion, bell pepper and jalapeño to the skillet. Cook, stirringoccasionally, until tender, about 5 minutes. Stir in cream cheese andmilk until well combined, about 2-3 minutes. If the mixture is toothick, add more milk as needed until desired consistency is reached.
- Stir in green onions, half the bacon, and garlic salt, season with additional salt and pepper, to taste. Add in hot sauce .
- Serve immediately, sprinkled with extra bacon.
Notes
adapted via Damn Delicious