Jalapeño-Corn Dip
This Jalapeño-Corn Dip is a deliciously spicy and creamy appetizer perfect for any gathering.
Equipment
- 10-inch broiler-safe skillet
Ingredients
- 4 ounces bacon, diced (4 to 5 slices)
- 1 tablespoon olive oil
- 4 cups frozen regular sweet corn (no need to thaw)
- 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 more for serving
- 1 can diced mild green chiles (4 ounces)
Instructions
- Heat broiler with a rack positioned closest to the heat source. Add bacon to a dry broiler-safe skillet and cook on the stove over medium heat, stirring occasionally, until starting to crisp, about 5 to 7 minutes. Transfer bacon to a plate.
- Add oil to the skillet. Stir in frozen corn, scallion whites and light greens, garlic, jalapeños and chili powder. Cook on medium, stirring occasionally, until corn is hot and everything starts to soften, about 3 to 6 minutes. Stir in green chiles and ¾ teaspoon salt; cook for 1 minute.
- Turn down the heat to low. Add cream cheese, mayonnaise, sour cream and juice from half the lime. Cook, stirring constantly, until the cream cheese is melted, about 2 minutes. Stir in 1 cup of the Monterey Jack until melted.
Nutrition
Serving: 1cupCalories: 210kcalCarbohydrates: 14gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 6mg
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