Creamy Hot Corn Dip
Servings: 6
Calories: 331kcal
Creamy Hot Mexican Corn Dip is a hot corn dip recipe with green chile, bell pepper, cream cheese, onion and BACON! The perfect party dip!
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Equipment
Ingredients
- 6 strips center cut bacon
- 3 cups corn kernels
- 1/2 red onion , chopped
- 1 fresh green chile , such as Hatch green chile, poblano or Anaheim, seeded and chopped *
- 1 red bell pepper , seeded and chopped
- 1 orange bell pepper , seeded and chopped
- 8 ounces cream cheese , softened or cubed
- 2 tablespoons sour cream
- 2 teaspoons sugar
- 1 teaspoon coarse sea salt
- 1 tablespoon hot sauce , optional
- 1 cup shredded cheese , such as cheddar or Mexican blends
- Fresh lime wedges
- Tortilla Chips , for serving
Instructions
- Heat a large skillet over medium heat. Add the 6 strips center cut bacon, cooking for 6-7 minutes or until browned, turning once. Remove to a paper towel lined plate and chop when cooled.
- Drain the bacon fat, reserving 1 tablespoon in the skillet. Reheat (if you turned it off) to medium heat and add the 3 cups corn kernels , chopped 1/2 red onion, chopped 1 fresh green chile, 1 red bell pepper, 1 orange bell pepper. Cook for 4 minutes until slightly soft, but still crisp.
- Stir in the 8 ounces cream cheese, 2 tablespoons sour cream, 2 teaspoons sugar, 1 teaspoon coarse sea salt and 1 tablespoon hot sauce, if desired. Stir until it has melted and smooth. Stir in the cooked and chopped bacon and 1 cup shredded cheese .
- Transfer to a serving dish, top with Fresh lime wedges, if desired, and serve with desired chips. Serve warm.
- If you have tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 331kcal | Carbohydrates: 26g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 744mg | Potassium: 441mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1765IU | Vitamin C: 59.8mg | Calcium: 48mg | Iron: 1mg
