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  • 12 oz. pkg. thick sliced bacon
  • 8 oz. pkg. cream cheese, softened
  • 1/2 cup mayo
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. dried cilantro
  • 1/4 tsp. cumin
  • 1/4 tsp. garlic powder
  • 2 (10.8 oz.) pkgs. frozen whole kernel sweet corn, thawed and drained
  • 2 oz. jar diced pimentos, drained
  • 1/2 cup diced green pepper
  • 2 green onions., thinly sliced, white and green parts
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • Corn chip scoops



Step 1

Preheat oven to 375. Cook bacon in skillet until crispy. Drain, cool then crumble and set aside. Meanwhile, place softened cream cheese in a large bowl. Add mayo and blend with a rubber spatula until creamy. Add salt, pepper, paprika, cilantro, cumin and garlic powder. Mix well. Stir in corn, pimentos, green pepper, onion and pepper jack cheese. Reserve 1/4 cup crumbled bacon then stir in remaining bacon.
Spread mixture evenly into a greased two quart baking dish. Top with cheddar cheese. Bake for 25-30 minutes or until bubbly around the edges and cheese is melted. Sprinkle with remaining reserved bacon. Cool five minutes. Serve with corn chip scoops. Makes 10 servings.

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