Crackled Corn Dip

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:

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 Peppers , chopped

•

2 cups

Shredded Cheese

•

to taste

Salt

•

to taste

Ground Black Pepper

•

4 Tbsp

Canola Oil

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Heat Canola Oil (4 Tbsp) in a cast-iron skillet. When it is very hot, add the drained Whole Kernel Corn (2 cans) . It will start to pop.

Blend the Cream Cheese (1 block) , Sour Cream (1 cup) , Garlic (2 cloves) , Green Chili Peppers (1 can) , Salt (to taste) , and Ground Black Pepper (to taste) in a food processor until smooth.

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.

Pour the combined dip back into the hot skillet, and top with the remaining shredded cheese.

Place skillet in the oven and bake for approximately 30 minutes, until the cheese is golden.

Enjoy with chips!

Nutrition Per Serving

CALORIES

1429

FAT

115.1 g

PROTEIN

35.9 g

CARBS

70.6 g