Bacon Jalapeño Hot Corn Dip (Print Version)
# Ingredients:
→ Vegetables & Aromatics
01 -
Fresh sweet corn kernels or defrosted frozen corn
02 -
Fresh jalapeños, finely diced
03 -
Pickled jalapeños, diced
04 -
Green onions, chopped
05 -
Garlic, minced
→ Dairy
06 -
Cream cheese, softened
07 -
Half and half
08 -
Mozzarella cheese, shredded
09 -
Cheddar cheese, shredded
→ Meat
10 -
Bacon, cooked until crispy and crumbled
→ Condiments & Spices
11 -
Spicy mayonnaise
12 -
Seasoning salt
13 -
Ground paprika
14 -
Chili powder
15 -
Ground black pepper
16 -
Granulated sugar
17 -
Hot sauce (optional for topping)
# Instructions:
01 -
Add butter to a skillet and sauté green onions and garlic over medium heat until fragrant. Add corn and all seasonings, mixing well to combine.
02 -
Mix in the softened cream cheese and allow it to melt, approximately 5 minutes. Incorporate the spicy mayo into the mixture.
03 -
Add half and half, followed by mozzarella and cheddar cheese. Stir until the cheese melts completely and the mixture is creamy.
04 -
Top the dip with diced jalapeños, green onions, crispy crumbled bacon, and a drizzle of hot sauce as desired.
05 -
Combine all ingredients (except toppings) in a slow cooker. Cook covered on low for 2 hours, stirring occasionally to thoroughly combine the cream cheese and melted cheeses.
# Notes:
01 -
Fresh sweet corn gives the best flavor, but frozen works as a convenient alternative.
02 -
Serve immediately while the dip is hot and gooey for the perfect texture.