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.
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
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.
Source: Adapted from How Sweet Eats