Picture this: a lazy afternoon, friends gathered around, laughter echoing through the room, and the unmistakable sizzle of something delicious on the stove. This jalapeño corn dip, an absolute crowd-pleaser, practically demands to be part of such moments. It’s spicy yet sweet, creamy yet crunchy—a delightful contradiction that, much like a catchy tune, sticks with you long after the last bite.
Steps
- Preheat your broiler and position a rack close to the heat. In a dry broiler-safe skillet, cook the diced bacon over medium heat until it starts to crisp, about 5 to 7 minutes. Remove the bacon with a slotted spoon and set aside.
- Pour olive oil into the same skillet. Add frozen corn, sliced scallion whites and light greens, chopped garlic, jalapeños, and chili powder. Cook over medium heat, stirring occasionally, until the corn is heated through and the ingredients start to soften, roughly 3 to 6 minutes. Mix in the green chiles and ¾ teaspoon of salt, cooking for an additional minute.
- Lower the heat to a gentle simmer. Combine the cream cheese, mayonnaise, sour cream, and the juice of half a lime. Stir continuously until the cream cheese has melted, which should take about 2 minutes. Mix in 1 cup of Monterey Jack cheese and the cooked bacon, adjusting lime and salt to taste.
- Sprinkle the remaining Monterey Jack cheese over the top. Place under the broiler and cook until the cheese is golden brown, watching closely to prevent burning, for about 1 to 2 minutes. Allow the dip to cool for a few minutes, then garnish with scallion greens and extra chili powder. Serve warm with tortilla chips.
Ingredients
- 4 ounces diced bacon (4 to 5 slices)
- 1 tablespoon olive oil
- 4 cups frozen sweet corn (from two 10- to 12-ounce packages) or 3½ to 4 cups fresh corn kernels
- 4 scallions, trimmed and thinly sliced, whites and light greens separated from dark greens
- 4 garlic cloves, finely chopped
- 2 jalapeños, seeded and chopped
- 1 teaspoon chili powder, plus extra for sprinkling
- 1 (4-ounce) can diced mild green chiles
- Salt
- 8 ounces cream cheese, cut into pieces
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 lime, halved
- 1½ cups shredded Monterey Jack or pepper Jack cheese (6 ounces)
- Tortilla or corn chips for serving
Nutritional Values
Calories: 3320 | Total Fat: 264g | Saturated Fat: 112g | Trans Fat: N/A | Monounsaturated Fat: N/A | Polyunsaturated Fat: N/A | Cholesterol: N/A | Sodium: 3832mg | Total Carbohydrates: 168g | Dietary Fiber: 16g | Sugars: 56g | Protein: 96g
FAQ
- Can the bacon be omitted for a vegetarian version?
- Yes, you can easily make a vegetarian version by skipping the bacon. Simply start from step 2 in the recipe, adding an additional tablespoon of oil and a teaspoon of smoked paprika for a smoky flavor.
- Can I use fresh corn instead of frozen corn?
- Absolutely, fresh corn can be used if it is in season. The recipe works well with both frozen and fresh kernels.
- Are there any substitutions for the dairy ingredients?
- Yes, you can replace the cream cheese, mayonnaise, and sour cream with 2 cups of refried beans for a different twist. Additionally, some have substituted nonfat Greek yogurt for the mayo and sour cream without noticing a difference in taste.
- How can I adjust the spice level of the dip?
- If you prefer a spicier dip, consider leaving the seeds in one or both jalapeños. Alternatively, you can add 2-3 finely chopped chipotle peppers in adobo sauce. For those who enjoy extra heat, using pepper Jack cheese instead of Monterey Jack is a great option.
Tips
- For a vegetarian version, omit the bacon and instead use an extra tablespoon of oil and a teaspoon of smoked paprika to add a smoky flavor.
- If you prefer a spicier dip, consider leaving the seeds in one or both jalapeños or adding finely chopped chipotle peppers in adobo sauce for an extra kick.
- Substitute the cream cheese, mayonnaise, and sour cream with refried beans for a dairy-free version, which can make the dip feel more like a meal.
- To enhance the flavor, try swapping out the Monterey Jack cheese with pepper Jack or adding additional lime juice and salt to taste.
Equipment
- Broiler-safe skillet (10-inch) – A skillet that can be used both on the stove and under a broiler.
- Slotted spoon – Useful for removing the bacon from the skillet while leaving the fat behind.
- Lime juicer – Handy for extracting juice from the lime efficiently.
