I’ve been gone a long time. Sorry. But I had very important things to do like watch fireworks, take a trip to Washington D.C., eat and drink myself silly, and then go on a week-long vegan, alcohol-free diet to try to repair the damage.  But before this silly cleansing diet, I made this delicious, cheesy, fatty, amazing corn dip. It was so good I even ate the leftovers for breakfast – with tortilla chips.  If chillaquiles are an acceptable breakfast food, why not this?  I highly recommend you make this for the next summer BBQ or pot luck you attend. I guarantee you will be the most popular person at the party. They also go great with these baked chicken flautas for a fun mexican fiesta.

Ingredients:

Serves 4 – 6

  • 4 slices thick-cut bacon, chopped
  • 1 tsp olive oil
  • 3 1/2 cups sweet corn (fresh is best but frozen, defrosted and dry works too)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 sweet onion, choppd
  • 1/2 red pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 4 green onions, sliced
  • 2 garlic cloves, minced or pressed
  • 1/2 tsp smoked paprika
  • 1 (17 ounce) container of 2% Greek yogurt
  • 5 ounces cheddar cheese, freshly grated
  • 5 ounces monterey jack cheese, freshly grated

Directions:

1. Preheat the oven to 350 degrees

2. Heat a large skillet over medium heat and add the bacon. Fry until the bacon is crispy and all fat is rendered.  Remove bacon and let drain on a paper towel.

3. Add corn to the skillet with the bacon grease, and cook until golden and a bit caramely, stirring occasionally – about 6-8 minutes. Remove corn and place in a large mising bowl.

4. Add the olive oil to the skillet, then add the onions and red peppers with salt and pepper. Cook until softened, about 5 minutes.

5. Add the jalapeno, green onions and garlic to the skillet, and cook for 2-3 minutes.

6. Transfer the vegetable mixture to the bowl with the corn, and add in the yogurt, paprika, bacon and 4 ounces of each cheese. Stir until combined.

7. Pour the mixture into a 9×9 square baking dish sprayed with non-stick spray.  Sprinkle with remaining ounce of each cheese. Bake 20-25 minutes until cheese is melted and bubbly. Serve hot with chips or crackers.

ENJOY!

Source: Adapted from How Sweet Eats

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