Ingredients
Scale
- 2 tbsp olive oil or butter
- 6 slices thick-cut bacon, chopped
- 1 small onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- 2 garlic cloves, minced
- 2 (15 oz) cans whole kernel corn, drained (or 4 cups fresh/frozen corn)
- 1 (4 oz) can diced green chiles
- 8 oz (225g) cream cheese, softened
- ½ cup sour cream
- 1½ cups shredded sharp cheddar cheese
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Salt & black pepper to taste
For topping:
- Extra shredded cheddar
- Crumbled bacon
- Sliced green onions
For serving:
- Tortilla chips
- Crackers
- Baguette slices
Instructions
- Cook bacon: In a skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon; set aside. Reserve 1–2 tbsp drippings.
- Sauté veggies: In same skillet, heat reserved drippings. Add onion and jalapeño; cook 4–5 min until soft. Stir in garlic; cook 30 sec.
- Combine filling: In a large bowl, mix cooked bacon, onion mixture, corn, green chiles, cream cheese, sour cream, cheddar, smoked paprika, cumin, salt, and pepper.
- Assemble: Spread into a greased 9×9″ baking dish or oven-safe skillet. Top with extra cheese and bacon.
- Bake at 375°F (190°C) for 20–25 minutes, until edges are bubbly and top is golden.
- Garnish with green onions and serve warm with dippers.
💡 Pro Tips:
– For extra char, grill fresh corn and scrape kernels off the cob.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed.
– Spice it up: add a dash of hot sauce or extra jalapeños!
Prep Time & Nutrition (per serving, serves 8):
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min
Servings: 8 | Calories: 240 | Net Carbs: 14g | Fats: 16g | Protein: 10g
Servings: 8 | Calories: 240 | Net Carbs: 14g | Fats: 16g | Protein: 10g