Spicy Corn Dip

I wish I could explain how this recipe came about. Some days my mind just starts going and I can’t make it stop. Sometimes it allows me to create wonderful dishes, other times – the dogs get a good meal ha! For my husband’s birthday, we were having a small get together. We had grilled some corn on the cob the night before and also picked a couple jalapeno peppers. So I thought why not make a dip?! Anyway – this dip is very creamy and cheesy. It also has a little sweet and spicy taste. You could easily eat this cold, but it was perfect warm with some tortilla chips. You can also modify how spicy you want it by adding or taking away some of the peppers.

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2 ears of corn, cooked (or 1 can) and removed from cob

2 jalapeno peppers, finely diced (seeds included!)

1 cup sour cream (or greek yogurt)

1 tsp sea salt

3 slices turkey bacon, diced

½ cup onion, diced

½ tsp black pepper

½ tsp ground sage

¼ cup shredded cheddar cheese

 

  • In a skillet, sauté turkey bacon and onion until cooked through.
  • In a mixing bowl, combine corn, diced jalapenos, sour cream, salt, pepper, bacon mixture and sage. Mix until well combined. Place dip mixture into a small baking dish.
  • Sprinkle cheese over mixture. Bake at 350°F for about 10 minutes or until cheese is melted.
  • Serve with tortilla chips or corn chips.

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