Bacon Corn Dip

By cmschnettler

Ingredients

• 4 slices bacon, diced
• 3 cups corn kernels, frozen, canned or roasted
• 1/2 cup diced onion
• 1/4 cup diced red bell pepper
• 1 jalapeño, seeded and diced, optional
• 4 ounces cream cheese, cubed
• 2 tablespoons milk, or more, to taste
• 2 green onions, thinly sliced
• 1 teaspoon sugar, or more, to taste
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.

Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Stir in green onions and sugar; season with salt and pepper, to taste.

*To reheat, bake for 15-20 minutes at 325 degrees F, or until completely heated through.