{recipe} bacon corn dip

Whenever I host friends and family for a get together, I try to be a good host and have some dip or snacks ready as soon as the first guests arrives. This summer, just like last summer, we are hosting a lot of weekend pool party and BBQ at our house. Most of the time, the kiddos jump in the pool right away, but the adults like to hangout first and enjoy a snack before dipping in the pool. I have a few appetizers and dips that are my favorites but I want to try different recipes this season.

What I like about this dip is that you can make it ahead of time and just heat it up right before serving. I also like that I can serve this with chips as a dip or as a side dish too, it’s versatile. I like using sweet corn so I don’t have to add additional sugar that the original recipe called for. Trader Joe’s sells frozen sweet corn that I like to use if I’m not using fresh corn.

I’ve already made this dish during Easter brunch and I will be making it again soon for BBQ parties.

Bacon Corn Dip

4 slices bacon, diced
3 cups corn kernels, frozen, canned or roasted
1/2 cup diced onion
1/4 cup diced red bell pepper
1 jalapeño, seeded and diced, optional
4 ounces cream cheese, cubed
2 tablespoons milk, or more, to taste
3 green onions, thinly sliced
1/2 teaspoon smoked paprika
1 teaspoon sugar (optional, I left it out)
salt and black pepper, to taste

Directions

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Stir in green onions and season with salt and pepper, to taste.
Serve immediately, sprinkled with bacon.