This much-loved and often devoured rich and spicy molten dip can be found at parties and potlucks across the Midwest and South. The heat from the jalapeños is present but tamed by sweet corn kernels, cream cheese, sour cream and melty Monterey Jack. Frozen corn makes this a year-round dish, but of course, fresh kernels work just as well if the vegetable happens to be in season.
Ingredients:
- 4 oz bacon, diced – or more (4 to 5 slices, 1/4 c)
- 1 Tab olive oil
- 4 c frozen corn, 20 oz (no need to thaw), or 3½ to 4 c fresh kernels
- 4 scallions, thinly sliced, whites & light greens separated from dark greens
- 4 garlic cloves, finely chopped
- 2 jalapeños, seeded and chopped (try a little hot sauce)
- 1 tsp chili powder, plus more for serving
- 1 (4 oz) can diced mild green chiles
- Salt
- 8 oz cream cheese, cut into pieces
- ¼ c mayonnaise
- ¼ c sour cream
- 1 lime, halved
- 1½ c shredded Monterey Jack or pepper Jack cheese (6oz)
- Tortilla or corn chips, for serving
Directions:
- Heat the oil in a large skillet. Or maybe the dutch oven.
- Stir in frozen corn, scallion whites and light greens, garlic, jalapeños and chili powder.
- Cook on medium, stirring occasionally, until corn is hot and everything starts to soften, 3 to 6 minutes.
- Stir in green chiles and ¾ teaspoon salt
- Cook for 1 minute.
- Turn down the heat to low.
- Add cream cheese, mayonnaise, sour cream and juice from half the lime.
- Cook, stirring constantly, until the cream cheese is melted, about 2 minutes.
- Stir in 1 cup of the Monterey Jack until melted,
- Then stir in the cooked bacon.
- Taste and add more lime and salt, if desired.
- Place in shallow dish. (Max out the crispy cheeseon top.)
- Scatter the remaining Monterey Jack on top.
- Broil the dip until the top is golden, keeping an eye on it the entire time, 1 to 2 minutes.
- Remove from the broiler and cool for a few minutes.
- Sprinkle the scallion greens and more chili powder on top.
- Serve hot with tortilla chips for dipping.
Serves: 8 (if they eat nothing else – makes at least 8 cups)
Source: Melissa Knific – cooking.nytimes.com