Dip into Delicious with this Bacon Cheese Corn Dip Recipe

Using a Selmi’s staple, bi-color sweet corn, as the star ingredient… I am sharing an appetizing appetizer perfect for snacking. Whether you’re using our fresh sweet corn or have some canned or frozen corn in the off season, nothing is off limits. Feel free to get creative with additions or substitutions, especially with the types of cheese or spice level. This is fun as a dip or within tacos – your choice!

Now let's dig into the bacon cheese corn dip recipe:

Ingredients:

• Up to 1 full package bacon, chopped in 1-in pieces

• 2 cups sweet corn (if frozen, thaw)

• 4 cloves garlic, minced

• 1 bunch green onions, sliced

• (for a little kick) 1-2 jalapeno peppers, diced

• salt and pepper to taste

• 1 pinch cayenne pepper

• 1 cup heavy cream

• 1/4 cup shredded mozzarella cheese

• 1/2 cup shredded monterey jack cheese

Instructions:

1. Cook the Bacon: In a traditional cast iron skillet, cook your bacon over medium-high heat until the bacon is nearly crispy.

2. Prepare the Vegetables and Corn: Preheat you oven’s broiler and let it heat up while you do the following: if your corn is frozen, drain it and add half of the corn to the skillet with the bacon and cook, stirring occasionally, until the kernels begin to turn golden brown, about 3–5 minutes. Add the garlic, green onions, and jalapeños, cooking for another 3–4 minutes until the vegetables soften.

3. Add Cream and Cheese: Tilt the pan to drain off excess fat, then blot with a paper towel. Season the mixture with salt, pepper, and cayenne. Pour in the cream, stir, and bring to a boil. Add the remaining corn and stir until heated through. Remove from heat and mix in about two-thirds of the mozzarella and Monterey Jack cheeses until melted and combined.

4. Broil and Serve: Top the corn mixture with the remaining cheese and a pinch of cayenne. Broil for 5–10 minutes, or until the top is golden and bubbly. As always with your broiler, you’ll want to keep a close eye on progress. Serve immediately.

   
   

Note - if you dial back the recipe in any way (for example, to be a half batch) make sure you don’t forget to pull back on your jalapeno & cayenne usage too to avoid being too spicy.

This reminds me of a variation of Mexican Street Corn, known as “Elote” – perhaps I’ll share that as an upcoming recipe coming soon. In the meantime, check out more recipes from Connie's Corner!