Bacon Jalapeño Hot Corn Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Sweet corn, fresh off the cob or defrosted frozen
02 -
Crispy bacon, crumbled
03 -
Fresh jalapeños, diced
04 -
Pickled jalapeños, diced
05 -
Spicy mayonnaise
06 -
Cream cheese, softened
07 -
Half-and-half cream
08 -
Mozzarella cheese, shredded
09 -
Cheddar cheese, shredded
→ Aromatics and Spices
10 -
Green onions, chopped
11 -
Garlic, minced
12 -
Seasoning salt
13 -
Sugar
14 -
Black pepper
15 -
Paprika
16 -
Chili powder
# Instructions:
01 -
Melt butter in a skillet over medium heat. Sauté green onions and garlic until fragrant. Add corn and seasonings, stirring to combine.
02 -
Add softened cream cheese to the skillet and let it melt for about 5 minutes. Stir in mayonnaise until fully combined.
03 -
Pour in half-and-half, then stir in mozzarella and cheddar cheeses until melted. Top with jalapeños, green onions, and crispy bacon.
04 -
Combine all ingredients (except toppings) in a slow cooker. Cook covered on low for 2 hours, stirring occasionally to integrate cream cheese, half-and-half, and cheeses.
# Notes:
01 -
Fresh corn provides the best flavor, but frozen corn also works well.
02 -
Use both fresh and pickled jalapeños for a balance of heat and tanginess.