Name: Creamy Corn Dip
Prep time: 15 min
Cook time: 30 min
Ingredients: 4 ears fresh corn; 1 red bell pepper, finely chopped; 3 jalapeño peppers, seeded and chopped; 8 ounces cream cheese, softened; 2 T butter; 6 slices pancetta or bacon, crisp-cooked and crumbled; 4 ounces sharp Cheddar cheese, shredded; 1 shallot or small onion, finely chopped; 3 garlic cloves, chopped; ¼ cup mayonnaise; Salt and pepper to taste

Creamy Corn Dip

Print Recipe

Prep Time 15

Cook Time 30

Servings: 12 people

Course: Appetizer

Ingredients Method

Ingredients

4 ears fresh corn
1 red bell pepper, finely chopped
3 jalapeño peppers, seeded and chopped
8 ounces cream cheese, softened
2 T butter
6 slices pancetta or bacon, crisp-cooked and crumbled
4 ounces sharp Cheddar cheese, shredded
1 shallot or small onion, finely chopped
3 garlic cloves, chopped
¼ cup mayonnaise
Salt and pepper to taste

Method

Preheat oven to 400°F.
Cut the kernels off the cob into a bowl using a sharp knife.
Sauté the corn, bell pepper, shallot and garlic in the butter in an ovenproof saucepan over medium heat until the shallot and bell pepper are tender.
Reduce the heat to low. Stir in the cream cheese, pancetta, mayonnaise, jalapeño peppers, salt and pepper. Simmer until well combined.
Sprinkle with the cheese.
Bake until the cheese melts and the dip is heated through.
Serve warm with corn chips. For a tailgate appetizer, heat in a cast-iron skillet on a grill.