Creamy Corn & Bacon Dip


Today’s recipe is my first official tailgate-ready appetizer of the 2014 football season! To celebrate the start of college football, and by that of coarse I mean comfort food, you’re going to need a lot of dip recipes. 

I’m a firm believer in the idea that you can’t have too many good recipes of any variety. There’s always room for another chocolate chip cookie variation. Also, it’s time to admit that corn dip is probably my favorite dip variety. It’s bad. It’s good. The last corn dip recipe that I shared was a south-of-the-border inspiration based on Mexican street corn. This week, however, I’ve been thinking about tailgate inspiration, so I took the flavor from Mexico up to comfort food land (it’s a place, don’t worry about it). 


Today’s recipe is designed with college gameday in mind. I think that this corn dip recipe is perfect for sharing with your friends and friendly strangers as you tailgate this fall. It’s a comfort food, to be sure, loaded with cream cheese and bacon. The base flavor of toasted corn (cooked with the bacon for maximum flavor) gets a bit of kick from fresh jalapeno and a dash of hot sauce. The recipe isn’t too spicy, tamed by the addition of cream cheese. 


Dig in, cheer loudly, and best of luck to all of your teams today (so long as you aren’t playing Arkansas)!

Creamy Corn & Bacon Dip
Serves 6 as an appetizer

You will need:
  • 4 slices thick-cut bacon (not maple)
  • 1/2 cup yellow onion, chopped
  • 2 cans yellow corn, drained and rinsed
  • 1 tsp. minced fresh garlic
  • Salt and pepper, to taste
  • 1 1/2 jalapenos, seeds removed, finely chopped
  • 1/2 green bell pepper, chopped
  • 1 tsp. hot sauce (I use green Tabasco)
  • 8 ounces cream cheese
  • 1-2 tbsp. milk
  • 1/3 cup parsley, chopped

Method:
  • Heat a large skillet to medium. Chop bacon into slices no larger than a 1/2 inch. Add to skillet and cook for a couple of minutes until just beginning to brown. 
  • Add onion, garlic, corn, salt, and pepper. Cook on medium heat for 15 to 20 minutes, until bacon is cooked and corn is toasted and slightly brown. Stir occasionally to keep anything from burning. You may need to add a bit of olive oil during cooking if your bacon is very lean. 
  • Stir in jalapeno, bell pepper, and hot sauce and reduce heat to low. 
  • Add cream cheese and let it melt for a minute or two, stirring to incorporate it into the rest of the ingredients. Stir in milk. If the mixture is too thick for your preference, add additional milk. 
  • Transfer to a serving bowl and stir in parsley. Serve hot. 
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