Hot Corn Jalapeno Dip
I love sharing recipes! I especially love sharing recipes that are easy and use common ingredients.
This dip is commonly served at wedding receptions, showers or other events. The flavor profile is complex, yet it is so easy to make!
It is best served warm with crusty bread, tortilla chips or corn chips, but you can decide for yourself what you like best!
It disappears quickly and makes the perfect addition to any large gathering!
1 and 1/2 cups frozen corn
1 medium vidalia onion diced
4 strips bacon
2 jalapenos - seeded and chopped
4 cloves garlic chopped
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
1/3 cup half and half
8 oz cream cheese softened
1/3 cup mayonnaise
3 chopped scallions
Cook the bacon in a skillet until crispy.
Remove bacon to drain on a paper towel.
Leaving only about one tablespoon of the bacon drippings in the pan, add the chopped onion and cook on medium until they turn a caramel color.
Add garlic and cook for a couple of minutes.
Combine onion and garlic in a large mixing bowl with corn, jalapenos, cheeses, half and half and mayo, reserving about 1/3 cup of the shredded cheese.
Pour into a greased casserole dish. Top with reserved shredded cheese.
Bake on 350 until golden brown on top and bubbly. Sprinkle bacon and scallions on top just before serving.
This dip is best served warm with tortilla chips or large corn chips.