Yum. I saw this recipe on How Sweet Eats and HAD to make it right away. Sure, it included a short run to the store. But was it worth it? Definitely.
We start out by frying up a couple slices of deliciously thick bacon. Then drain on paper towels.
Next we take our corn and roast it in the same pan. After dumping the grease, use the same skillet to cook the corn. Try to not stir to much to allow the corn to get a slightly roasted flavor. When the corn is ready, scoop it into a bowl to hang out for a few minutes.
Next, put the onion, jalapeno, and garlic in the skillet and cook until the onions are soft. Place in bowl with corn.
Add the sour cream, paprika, cheese, and diced bacon to the corn/onion mixture. Once combined, pour in an oven safe dish and top with extra shredded cheese.
It may not look beautiful, but just you wait. Your taste buds will assure you of the beauty of this dish in under 30 minutes. Serve with tortilla chips, and you have a delicious appetizer, side dish, or party dip.
This was the best shot I got before it was destroyed by my husband and I. Sorry, but we just couldn’t wait.
Hot & Cheesy Corn Dip
Adapted from How Sweet Eats
3 slices thick-cut bacon, chopped
1 teaspoon olive oil
3 1/2 cups sweet corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 sweet onion, chopped
1 jalapeno, seeded and chopped
2 garlic cloves, minced or pressed
1/2 teaspoon smoked paprika
1 (16 ounce) container of sour cream
1 Cup Mexican Shredded Cheese Blend
Preheat oven to 350 degrees F.
Bake for 20-25 minutes, or until cheese is golden on top. Serve immediately with tortilla chips or crackers.