This is a new football Sunday must-have!

Gooey cheese, smoky bacon and lots of corn ….it’s SO AMAZING. Easy to prepare and totally delicious, this cheesy bacon jalapeño corn dip is the perfect appetizer for any get-together or weekend snack!

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 8-10

Ingredients:

1/2 lb. bacon, cooked and diced

6 C. of corn (canned, fresh or frozen)

2 jalapenos seeded and diced or 2 T. jarred jalapenos, more if you like it hot!!!

1 C. sour cream

1  C. mozzarella cheese, shredded

1 C. cheddar cheese, shredded

8 oz. cream cheese, cubed

1/2 C. grated Parmesan cheese

Kosher salt and freshly ground black pepper, to taste

What to do:

Preheat oven to 400 degrees.

In a medium-size bowl combine sour cream, mozzarella, cheddar, cream cheese and the grated Parmesan. Then add the Jalapenos, corn, and bacon making sure to mix well.

Place in an ovenproof dish or large cast iron skillet, cover and bake for 20 -30minutes or until done. Take off the cover and bake until it is golden brown and bubbly. If you don’t want to wait that long put it under the broiler for a few.

Serve immediately, garnished with extra bacon and jalapenos, if desired.

Christina’s Notes:

Make sure the corn is well drained especially if using canned or frozen so the dip doesn’t get too watery. Let it set in a strainer for a couple of hours to get most of the water out.