Corn Dip

Ingredients

  • 5 strips bacon
  • 1-2 Tablespoons salted butter
  • Salt/Pepper

Vegetables

  • 3 cups fresh cornyou’ll need 4-5 ears
  • 3 cloves garlicminced
  • ¾ cup red oniondiced
  • 1 small red bell pepperdiced
  • 2 jalapeno peppersseeded and diced

Dip

  • 8 oz. cream cheesesoftened
  • 1 cup sour cream
  • 1 packet Ranch Seasoning Mixequal to 2 Tablespoons
  • 1 cup cheddar cheeseshredded
  • 1 cup Monterery Jack cheeseshredded
  • 2 green onionsplus more to garnish

Instructions

  • Preheat oven to 375 degrees.
  • Cook the bacon in a large skillet over low heat until crispy on each side. Remove and place on paper towels. Crumble the bacon once cooled.
  • Leave the bacon drippings in the pan.
  • While the bacon cooks, use a sharp knife and carefully cut the kernels off the corn. Propping the corn on a bundt pan makes it easy to hold the corn and catch the kernels.
  • Increase heat to medium-high and add the corn to the bacon drippings. Sauté for about 10 minutes, adding butter as needed. Season with salt and pepper.
  • Add the garlic, red onion, and peppers to the skillet over medium heat and cook for 5 minutes, until softened. Remove from heat.
  • In a large bowl combine the softened cream cheese, sour cream, Ranch Seasoning, HALF of the cheeses, and diced green onion.
  • Add the softened vegetables and seasoned corn, stir to combine.
  • Transfer to a baking dish.
  • Top with remaining cheese. Bake for 20 minutes, uncovered. Add the crumbled bacon and cook for 5 more minutes.
  • Garnish with additional green onions and serve.
  • Pro Tip: Prepare the bacon in a large oven-safe skillet that you can also use to bake the dip in.

Notes

Using Frozen or Canned Corn

  • If fresh corn is not available to you, use 3 cups frozen corn or 2 (15 oz.) cans of canned corn.
  • I recommend using fresh corn if possible as the natural sugars release when you sauté it which creates a fresh, caramelized flavor and richer color.

Make-Ahead Method

  • Prepare the dip, transfer to baking dish, and top with cheese. Store crumbled bacon in a Ziploc bag.
  • Cover and refrigerate for up to 2 days.
  • Add 10 extra minutes of baking time, covered.

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