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Bacon Corn Dip

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: American
Servings: 0

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 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

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 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.

Notes

adapted via Damn Delicious