4 1/2 – 5 Cups Fresh Corn kernels (about 7 ears)
1 Red Bell Pepper, diced
1/2 Red Onion, small diced
1 4 oz. Can diced, Green Chilies
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. Garlic Powder
8 oz. Cream Cheese
1/2 Cup Milk, divided
1 tbs. Butter
1/4 Cup Parsley, Chopped
1/4 Cup Scallions, Chopped
Let’s Get Corny
- In large saute pan, cook bacon until browned, set aside 1 tbs. of bacon grease, let cooked bacon sit on plate with paper towels to drain the extra fat to ensure crispiness.
- Heat 1 tbs. of bacon grease in same pan on medium high heat and add the corn, bell peppers, red onion, salt and pepper, and cook until tender about 5-8 minutes.
- Meanwhile, dice cream cheese into cubes, once corn and pepper mixture is tender add cream cheese into pan and incorporate.
- Start adding the milk 3 tbs. at a time until the desired consistency is reached (if you allow the dip to cook while adding the milk it will thicken over time).
- Taste for seasoning (salt and pepper) add, garlic powder, if needed add more milk to reach proper consistency, once desired consistency is reached add the parsley, scallions, and bacon, serve warm with tortilla chips or slices of cucumber. ENJOY your cheat day.