Ingredients
- 1/2 brick (4 ounces) cream cheese, softened
- ½ cup (4 ounces) sour cream
- ½ cup (4 ounces) mayonnaise
- 11 ounce can sweet corn niblets, drained
- 1 Tablespoon diced green chilies (from a 4.5 ounce can)
- 2 strips oven-baked bacon, finely minced (plus more for dipping, if desired)
- 1 plus 1/2 Tablespoons green onion, finely chopped and separated
- 1 cup Four Cheese Mexican Blend (I used Sargento brand)
- 1 teaspoon fresh squeezed lime juice
- ½ teaspoon bacon salt (I used the Smoked Peppered Bacon Sea Salt from the Olive Tap, linked above)
- Pinch cayenne pepper
- Dash Sriracha (optional)
- Tortilla chips of choice
Instructions
- Preheat oven to 400 degrees F
- Line a baking dish with foil, lay bacon flat in dish, and bake for about 20 minutes or until crisp (time will vary depending on bacon thickness)
- Finely dice baked bacon, set aside
- In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise, stirring until smooth
- Drain corn and let dry on a paper towel to remove excess water
- Add corn, green chilies, baked bacon, 1 Tablespoon green onion, cheese, lime juice, bacon salt, and cayenne pepper, mix well
- Pour into an 8 x 8 baking dish or cast iron skillet and bake for 15-17 minutes
- Sprinkle remaining 1/2 Tablespoon green onion on top for garnish
- Serve hot with tortilla chips or crispy bacon