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Creamy Corn Dip

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Servings 12 people

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

Instructions
 

  • 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.