This is one of my all time favorite recipes! It’s super simple and obviously delicious. All you need for cooking equipment is a frying pan for the bacon and a crock pot for the dip and you’re good to go.
- 4 slices of bacon
- 3 (15.25 oz) cans of whole kernel corn, drained
- 2 jalapenos
- ½ cup sour cream
- 1 cup of shredded pepper jack cheese
- ¼ cup grated parmesan cheese
- 8oz cream cheese
- Salt & pepper
First thing, slice the jalapenos, remove the seeds, and dice the rest. I remove pretty much all the ribs and seeds, but if you like spicy, feel free to keep more. Next, combine the corn, jalapenos, sour cream, parmesan cheese, and shredded pepper jack cheese in your crock pot. Then add salt and pepper to taste. Make sure you stir everything together well.
After, dice up your cream cheese and layer it on top of the corn/jalapeno mix. Put your crock pot on low for 2 hours. 10-15 minutes before you plan to serve, fry up your bacon. Make sure to blot off the grease with paper towels and let cool. I cut my bacon up with scissors. It makes it easy and clean.
Stir up the dip and sprinkle the bacon crumbles on top! You can either keep it in the crock pot on warm or serve it in separate dish. I serve this dip with Scoops, but lots of vehicles work for this delicious dip!
Told you it was simple! I hope y’all give it a try and let me know how it was. Thanks for stopping by and don’t forget to subscribe to my newsletter.