Ingredients

The following ingredients have 6 Servings
  • 1/4 pound bacon (cut into 1" pieces)
  • 6 cups sweet corn kernels (fresh or frozen (thawed))
  • 1 medium orange bell pepper (seeded and chopped)
  • 3 cloves garlic (minced)
  • 1 can (15 ounces) black beans (drained and rinsed)
  • 1 small can (4 ounces) fire-roasted chiles
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked ground cumin
  • pinch cayenne pepper (or to taste)
  • 1 cup mayonnaise
  • 3/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon sugar
  • 2 cups shredded Monterey Jack cheese
  • 4 tablespoons sliced green onions (white and green parts (about 4 green onions))
  • tortilla chips for serving

Instruction

  • -Preheat oven to 400-degrees Fahrenheit.
  • -In a large skillet, cook the bacon until crisp and reserve the grease.
  • -Meanwhile, using a sharp knife, remove the kernels of corn from the cob.
  • -Place the corn in the skillet with the bacon and the bacon grease and over medium-high heat, saute the corn, occasionally stirring (approximately 5 minutes)
  • -Add the orange bell pepper, garlic, black beans, fire-roasted jalapenos, salt, pepper, cumin, and cayenne.
  • -Lower the heat to medium and stir and continue to cook for an additional 3-5 minutes.
  • -Remove from heat and place the corn mixture into a large bowl. Cool slightly.
  • -Add the mayonnaise, Greek yogurt, shredded cheese, and sugar to the bowl and gently stir to combine.
  • -Prepare a 2-quart baking dish by spraying it with non-stick spray and spoon the corn mixture evenly into the dish.
  • -Bake the dip for 30 minutes or until the cheese is all golden and bubbly.
  • -Top the dip with the sliced green onions, and serve with the tortilla chips for dipping.