BA'CORN CHEESE
Steps:
- Place a 5-inch cast-iron skillet in the oven; preheat the oven to broil.
- Heat a wok or saute pan over high heat. Add the butter and bacon and cook until the bacon is crisp, about 20 seconds. Toss in the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to 30 seconds. Add the garlic and half of the scallions. Add the condensed milk, mayonnaise and 1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. With a towel, grab your hot skillet from the broiler and carefully pour in the corn-cheese mixture. Sprinkle the remaining 1/4 cup mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. Garnish with the remaining scallions.
CHEESY BACON CORN DIP
Looking for easy corn recipes? This Cheesy Bacon Corn Dip from Delish.com is killer.
Categories corn recipes corn dip summer corn recipes corn dip recipes easy corn recipes cheesy corn cheesy corn dip bacon corn bacon corn dip
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to let drain, then chop.
- In a large bowl, combine corn, cream cheese, cheddar, sour cream, chives, and chopped bacon and season with salt. Stir until combined, then transfer to a baking dish.
- Bake until warmed through and cheese is bubbly, 25 to 30 minutes.
EASY CORN DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir.
- Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes.
- Top with the cilantro and serve warm with the corn chips on the side.
CHEESY BACON CORN DIP
Get ready for some great conversation when you serve up Cheesy Bacon Corn Dip at your next event. People will surely be talking about our creamy Cheesy Bacon Corn Dip! The sweet and smoky flavor is one that really stands out. Make sure you have the recipe at the ready to share.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 20 servings, 2 Tbsp. each.
Number Of Ingredients 7
Steps:
- Beat cream cheese until smooth. Add mayo and continue beating until well combined.
- Add remaining ingredients and stir together.
- Chill until serving with your favorite crackers or fresh veggies. Top with chopped tomato if desired right before serving.
- Notes: If corn isn't in season, you could use frozen corn instead. Steam and let it cool before adding it to the dip.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CHEESY BACON JALAPENO CORN DIP
Make and share this Cheesy Bacon Jalapeno Corn Dip recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a cast iron skillet or ovenproof skillet, cook bacon over medium heat until crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoons of bacon grease remaining in skillet to grease the pan and add more bacon flavor to the dip. Crumble bacon.
- Combine corn, jalapeno, cream cheese, mozzarella cheese, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
- Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.
Nutrition Facts : Calories 487.4, Fat 34.8, SaturatedFat 17.3, Cholesterol 95.5, Sodium 805.5, Carbohydrate 33, Fiber 4.4, Sugar 7.3, Protein 16.6
BA'CORN CHEESE CORN
This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
- Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
- Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.9 g, Cholesterol 54.5 mg, Fat 17 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 9.4 g, Sodium 297.9 mg, Sugar 3.8 g
CORN AND BACON DIP
The recipe for this creamy appetizer or snack dip was given to me about 20 years ago by a friend. It becomes a favorite wherever I share it. People are constantly asking me for the recipe. Sometimes, I simply serve it with corn chips. -Carolyn Zaschak, Corning, New York
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Stir in corn and bacon. Cover and refrigerate for several hours. Serve with vegetables and/or crackers.
Nutrition Facts : Calories 95 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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- Add the chopped bacon to a large oven safe skillet and cook until browned and crispy. Do not drain the fat.
- Stir in the corn and cook, stirring occasionally, until the corn is golden and starts to char. Should take 3 to 5 minutes.
- Add the mayonnaise, green onions and 1 1/2 cups of the mozzarella cheese. Stir everything together well, then season with salt and pepper as needed.
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- Place a medium skillet set over medium heat and cook the diced bacon until crisp. Remove the bacon from the pan with a slotted spoon and set aside.
- Meanwhile, remove the corn kernels from the cob by placing a cob on its end on a clean kitchen towel. Using a sharp knife, run down the side of the cob to remove the kernels. Continue with the other two cobs of corn then add the kernels along with the jalapeno, to taste, to the bacon fat and cook until lightly golden brown, about two minutes.
- Stir in the green onions and oregano, season with salt and pepper, and add in the cream cheese and milk. Turn the heat down to medium-low and, stirring constantly, allow everything to melt together. When creamy, stir in 3/4 cup of the grated pepper jack cheese and the cooked bacon and adjust the seasoning to taste.
- Transfer the mixture into an oven-safe dish and scatter the remaining 1/4 cup of pepper jack cheese over top of the dip and place under the broiler for three or four minutes or until golden brown.
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