Cheesy Bacon Jalapeno Corn Dip

I have about a week between my trip to New England (find all my favorite restaurants here) and leaving for the Midwest for various conferences and classes... oh and my job in August. I'm spending most of that in the kitchen making all sorts of meals for my family to freeze so they don't starve without me plus some desserts for my sister's birthday later this week. I have found time to squeeze in some more indulgent dishes just because, like this cheesy bacon jalapeno corn dip. It takes that sweet summer corn that you could pretty much eat raw and makes it even better with plenty of crispy bacon, gooey cheese, and spicy jalapeno. It's a hot and bubbly addition to your summer barbecues and everyday dinners.

As always, the first step is cooking the bacon. It gives you something to snack on for the rest of the cooking process and gives a salty, savory kick to everything else in the recipe. I cook it until it's crispy and the fat renders off before chopping it up. I make more than I think I need because bacon always shrinks and some of it always ends up getting eaten by someone in my house. You'll probably end up with some extra bacon grease, too, which you can use to cook anything from roasted potatoes to cornbread to collard greens.

The jalapeno and garlic are first in the skillet since they add even more flavor to infuse into the rest of the dish. I added one jalapeno for just a bit of heat, but you can tone it down (or remove it altogether), add more jalapeno, or switch to a spicier pepper depending on your heat tolerance. Whatever you land on, make sure it's minced finely enough that nobody gets a mouthful of spicy. Once that's all tender and fragrant, I stir in the corn kernels. At this point in the summer, the corn doesn't need much cooking at all (plus it will get baked later), so I really just stir them in to get everything coated in the bacon fat and make sure there's no big pockets of peppers.

The base of the dip is cheese, cheese, and more cheese. Specifically, cream cheese, pepperjack, and parmesan. The cream cheese is standard for dips like this and adds a rich creaminess and bulk that you just can't replace. I use pepperjack for more heat, but really any good melty cheese works, so you can try cheddar, mozzarella, or even gruyere for a fancy spin. Lastly, I throw in some parmesan for some sharpness and nuttiness. It doesn't really melt well, which is why you need all the other cheeses.

This is the best place to stir in some hot sauce if you want more heat beyond the peppers and pepperjack cheese. It's also where you add the corn mixture; stir it gently to avoid crushing the kernels but enough that it's all evenly incorporated. I transfer it to a baking dish and cover it with even more cheese for a gooey brown crust before baking until hot and ready to eat. If you don't have a dish like the one in my photos, a pie plate or something of similar size works well. The wider the dish the more area there is for a golden cheesy crust, so keep that in mind when selecting your bakeware. You can also go with something disposable if you're looking to bring this outside or to someone's barbecue. Just no straws please, even if this dip is good enough to drink!

6 Strips Bacon
1 Jalapeno, Minced
2 Cloves Garlic, Minced
8 oz Cream Cheese, Softened
6 oz Pepperjack Cheese, Shredded
1/4 Cup Parmesan Cheese
Hot Sauce, to Taste
3 Ears Corn

Heat oven to 400F.

Cook the bacon in a large skillet over medium heat until crispy. Remove and chop when cool.

Remove all but 1T bacon grease from the skillet. Add the jalapeño and garlic and cook for 2 minutes or until softened, then season with salt and pepper. Stir in the corn kernels to coat.

Combine the cream cheese, 4oz pepper jack cheese, parmesan cheese, and hot sauce to taste. Add the corn and jalapeños. Season with salt and pepper.

Transfer the mixture to a skillet or pie plate. Sprinkle with the remaining cheese and bake for 15-20 minutes or until hot and bubbly.

Serves 6
Recipe Adapted from Host the Toast