Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Course: Appetizer
Cuisine: American
Servings: 0
- 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 JalapeƱos, 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
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 jalapeƱo 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.
adapted via Damn Delicious