What started as the “burnt Corn disaster” of my childhood is now a hot, cheesy, bacon-topped, Crackled Corn, one-of-a-kind favorite! And I gave it a subtle kick in the pants with some roasted Green Chile.
Total Time
50min
4.2
6 Ratings
Author: Oh Bite It
Servings:
2
Ingredients
•
2
cans
(8 oz)
Whole Kernel Corn
•
1
block
(8 oz)
Cream Cheese
•
2
cloves
Garlic
•
1
cup
Sour Cream
•
1
can
(13 oz)
Green Chili Pepper
, chopped
•
2
cups
Shredded Cheese
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/4
cup
Canola Oil
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Heat Canola Oil (1/4 cup) in a cast-iron skillet. When it is very hot, add the drained Whole Kernel Corn (2 cans). It will start to pop.
3.
Blend the Cream Cheese (1 block), Sour Cream (1 cup), Garlic (2 cloves), Green Chili Pepper (1 can), Salt (to taste), and Ground Black Pepper (to taste) in a food processor until smooth.
4.
Place the mixture in a large bowl and stir in half of the Shredded Cheese (2 cups) and all of the crackled corn until well mixed.
5.
Pour the combined dip back into the hot skillet, and top with the remaining shredded cheese.
6.
Place skillet in the oven and bake for approximately 30 minutes, until the cheese is golden.
7.
Enjoy with chips!
Nutrition Per Serving
CALORIES
1429
FAT
115.1 g
PROTEIN
35.9 g
CARBS
70.6 g
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