Bacon Jalapeno Popper Hot Corn Dip
Bubbling hot and loaded with kicks of heat and pops of sweet corn all intertwined with gooey melty cheese. This hot corn dip is eat-it-until-your-stuffed addictive
Servings: 8 servings
Ingredients
- 3 bacon strips, cooked crispy
- 3 tablespoons butter
- 4 sweet corn ears
- 3 cloves garlic
- 3 green onions, sliced green and white parts separated
- seasoning salt to taste, about 1/2 tsp
- 1/2 tsp cracked pepper
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tsp sugar
- 1/4 cup nacho jalapeños also called pickled jalapeños
- 1/4 cup spicy mayo regular mayo can be used instead
- 6 oz cream cheese, softened
- 1/3 cup half & half
- 1.5 cups mozzarella and medium cheddar, shredded I use a combination of both
- Topping: hot sauce, green onions, and thinly sliced fresh jalapenos, optional
- Serve with: tortilla chips, carrot stick, cucumber rounds, etc.
Instructions
- In a skillet over medium heat, add butter and saute green onions (white parts) and garlic until they are fragrant. Add the pickled jalapenos and corn, followed by all of the seasonings. Mix well to combine.
- Reduce heat to medium low. To the corn add softened cream cheese and allow it to melt, about 3-4 minutes. Add the mayo and incorporate both into the corn mixture.
- Add half and half, then the cheeses, stirring them until melted. Top it with fresh jalapeño slices, green onions, crispy bacon, and hot sauce.