Maple Bacon Jalapeño Corn Dip

This maple bacon jalapeño corn dip uses just enough maple syrup to round out the chile heat and smoky bacon without making the dip noticeably sweet.

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 10

Ingredients

• 6 slices bacon, chopped
• 4 cups corn kernels, thawed if frozen
• 1 jalapeño, seeded and minced, plus more to taste
• 2 scallions, sliced
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar
• 2 tablespoons pure maple syrup
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped cilantro, optional

How to Make Maple Bacon Jalapeño Corn Dip

1. Heat the oven to 375°F.
2. Cook bacon in an oven-safe skillet over medium heat until crisp. Transfer bacon to a paper towel-lined plate and discard all but 1 tablespoon drippings.
3. Add corn and jalapeño to the skillet and cook for 3 to 4 minutes, until the corn begins to brown.
4. Reduce heat to low. Stir in cream cheese, sour cream, half the cheddar, maple syrup, smoked paprika and garlic powder until smooth. Fold in half the bacon and the scallions.
5. Top with the remaining cheddar and bacon. Bake for 15 to 18 minutes, until bubbling. Garnish with cilantro and serve warm.

Recipe Tips

• Removing jalapeño seeds and membranes keeps the heat moderate.
• For a browned top, broil for 1 to 2 minutes at the end while watching closely.
• Serve with sturdy tortilla chips, toasted baguette slices or crisp vegetables.

Storage and Reheating

Refrigerate up to 4 days. Reheat covered at 325°F or in short microwave intervals, stirring once.

Frequently Asked Questions

Can I make this without bacon?

Yes. Sauté the corn in 1 tablespoon olive oil and add a small pinch of smoked paprika for extra smokiness.

Can I make it in a slow cooker?

Yes. Cook the bacon and corn first, then combine everything in a small slow cooker and heat on low until melted and hot.

Yummy Original recipe developed for Yummy.info.