This Bacon Corn Dip will be right at home alongside chicken wings, chips, and potato skins before the big football game. You could also serve this slightly spicy, extra savory starter before any event where you need to please a diverse crowd—holidays, dinner parties, and movie nights. It’s an addicting recipe that people will be begging you to bring over for years to come. Bacon Corn Dip calls for tortilla chips for dipping, but you could also use potato chips, crackers, or baguette rounds; it’s cheesy and creamy enough for any type of crunchy scoop.
Ingredients• 8 ounces bacon, chopped and uncooked • 4 ounces pickled jalapeños, chopped • 2 cloves garlic, minced • 4 cups corn, cut from the cob • 1 cup mayonnaise • 4 green onions, chopped • 2 cups mozzarella cheese, shredded and divided • 1/2 teaspoon salt, or to taste • 1/2 teaspoon pepper, or to taste • tortilla chips, for serving
Preheat the broiler on high.
In an oven-safe skillet, add the chopped bacon and cook until brown and crispy.
Stir in the jalapeños and garlic, cooking until the garlic is fragrant, about 30 seconds.
Stir in the corn, cooking and stirring until the corn looks golden and chars.
Add the mayo, green onions, and 1 1/2 cups of the mozzarella cheese. Stir well and add salt and pepper to taste.
Sprinkle the remaining mozzarella cheese on top.
Place the skillet in the broiler, and allow it to cook until golden brown, about 3-5 minutes.
Serve with tortilla chips!