This cheesy corn dip is perfect for everything from game day to backyard barbecues. This hot dip recipe has bacon and a bit of spice to make it full of flavor. It is amazing how simple ingredients combine together to make such a wonderful appetizer.
In an oven-safe skillet (I have used both a 9 and 12" cast iron skillet and both worked great), cook the bacon until crisp. Remove bacon, set aside to cool. Drain most of the bacon grease, leaving just enough to coat the pan.
In a large bowl, stir together cream cheese, jalapeno, corn kernels, shredded jack cheese, garlic powder and sour cream. Fold in chopped bacon.
Spread in skillet and bake for 20 minutes.
Remove from oven and sprinkle with chopped herbs. Serve with tortilla chips or big corn chips.
Notes
Scrape the seeds and membranes out of the jalapeno for a milder dip, leave them in for a bit more heat. Or use a can of green chiles for a milder but still delicious dip.Feel free to use fresh corn instead of frozen if you would like.You can also experiment with using cheddar cheese or cotija cheese instead of Monterey jack if you want.If you don't have an oven safe skillet, you can make this dip in a 8-9-inch baking dish.