Creamy Bacon Corn Dip (Print Version)
# Ingredients:
→ Vegetables
01 -
3 cups (approximately 4–5 ears) fresh corn, kernels removed
02 -
3 cloves garlic, minced
03 -
¾ cup red onion, diced
04 -
1 small red bell pepper, diced
05 -
2 jalapeño peppers, seeded and diced
06 -
2 green onions, sliced, plus additional for garnish
→ Meat
07 -
5 strips bacon
→ Dairy
08 -
1–2 tablespoons salted butter
09 -
8 ounces (225 g) cream cheese, softened
10 -
1 cup (240 g) sour cream
11 -
1 cup (115 g) cheddar cheese, shredded
12 -
1 cup (115 g) Monterey Jack cheese, shredded
→ Seasoning
13 -
2 tablespoons Ranch seasoning mix
14 -
Salt, to taste
15 -
Black pepper, to taste
# Instructions:
01 -
Preheat oven to 190°C (375°F).
02 -
In a large skillet over low heat, cook bacon strips until crisp on each side. Remove, transfer to paper towels, and allow to cool. Crumble into small pieces.
03 -
While the bacon cooks, carefully remove corn kernels from the cobs using a sharp knife.
04 -
Increase skillet heat to medium-high. Add corn to bacon drippings and sauté for approximately 10 minutes, adding butter as needed. Season with salt and pepper.
05 -
Add minced garlic, diced red onion, red bell pepper, and jalapeños to the skillet. Sauté over medium heat for 5 minutes or until vegetables are softened. Remove from heat.
06 -
In a large bowl, mix softened cream cheese, sour cream, Ranch seasoning, half of the shredded cheddar and Monterey Jack cheeses, and diced green onions until smooth.
07 -
Add sautéed vegetables and corn to the cream mixture. Stir until evenly combined.
08 -
Transfer mixture to an oven-safe baking dish or enamel cast iron skillet. Sprinkle with remaining cheddar and Monterey Jack cheeses.
09 -
Bake uncovered for 20 minutes, then remove from oven, top with crumbled bacon, and return to oven for an additional 5 minutes.
10 -
Garnish with extra sliced green onions and serve warm with tortilla chips, corn chips, or sliced vegetables for dipping.
# Notes:
01 -
For best flavor and texture, fresh corn is recommended, as sautéing enhances its natural sweetness and color.
02 -
Substitute with 3 cups (450 g) frozen corn or 2 cans (425 g each) drained corn if fresh corn is unavailable.
03 -
Prepare bacon and assemble dip in an oven-safe skillet for minimal clean-up and easy serving.
04 -
For slow cooker preparation, assemble ingredients, transfer to slow cooker, top with cheese, and heat on low for 2 hours. Add bacon near the end.
05 -
Dip can be made ahead and refrigerated for up to two days. Add additional baking time if chilled.