Cheesy Hot Corn and Bacon DipUser Submitted Recipe
1 tbsp butter
1 tbsp olive oil
3 1/2 cups frozen corn kernels, thawed, drained and patted dry with a paper towel
1 cup cooked bacon pieces (about the size of bacon bits)
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped spring onions (include the green and white parts)
2 teaspoons minced garlic
1/2 cup mayonnaise
8 ounces medium cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F. Melt the butter and olive oil in a large heavy skillet over medium-high heat.
Add the corn, onions, garlic, bell peppers, salt, and pepper. Cook, stirring occasionally, until the corn kernels turn deep golden brown, about 5 minutes. Remove from heat.
Add the mayonnaise, the cheddar (reserving ½ cup), the bacon and the cayenne and mix well.
Pour into an 8-inch square un-greased Cuisinart baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
Servingsno serving information available
no nutrition information available
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