JALAPEÑO-CORN DIP
Ingredients
6 ounces bacon, about 6 to 8 slices
1 tablespoon olive oil, if needed
4 cups frozen sweet corn (no need to thaw) or fresh corn kernels
4 green onions, trimmed and thinly sliced, white and light-green parts separated from dark-green tops
2 to 3 garlic cloves, finely minced
3 jalapeños, seeded if desired, and chopped
1 teaspoon chili powder
1 (4-ounce) can diced mild green chiles, drained
Salt to taste
8 ounces cream cheese, cut into pieces
¼ cup mayonnaise
¼ cup sour cream
1 teaspoon hot sauce, plus more to taste
Juice of 1 lime, divided
1½ cups (6 ounces) shredded pepper Jack cheese
Tortilla or corn chips, for serving
Directions
Heat broiler with a rack positioned closest to the heat source.
Add bacon to a dry, broiler-safe, 10-inch skillet. Cook on the stove over medium heat, stirring occasionally, until bacon starts to crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate.
Add olive oil to the skillet if the skillet is too dry. Stir in the corn, white and light-green onions, garlic, jalapeños and chili powder. Cook over medium heat, stirring occasionally, until the vegetables soften and the corn is heated through and begins to brown, 5 to 8 minutes. Stir in the green chiles and cook for 1 minute. Add salt to taste.
Turn the heat down to low. Add cream cheese, mayonnaise, sour cream, hot sauce and half the lime juice. Cook, stirring constantly, until the cream cheese is melted, about 2 minutes. Stir in 1 cup of the pepper Jack cheese until melted, then stir in the cooked bacon, reserving some for garnish. Taste and add more lime, if needed. Scatter the remaining pepper Jack cheese on top.
Place skillet in preheated oven broiler; broil the dip until the top is golden, about 1 to 2 minutes, keeping an eye on it the entire time. Remove from the broiler and cool for a few minutes, then sprinkle with the reserved bacon and dark green onion tops. Serve hot with tortilla chips or corn chips for dipping.
