4oz.cream cheese, cut into small pieces(reduced fat is okay but not fat free)
1cup(4 oz.) cheddar cheese, coarsely grated
5cups(2 lbs.) fresh or frozen corn kernels(thawed if frozen)
Sliced green onions, for garnish, if desired
Instructions
Heat oven to 375°F. Prepare large (2 qt.) baking dish by spraying lightly with nonstick cooking spray.
In large skillet, over medium heat, cook bacon until lightly browned, about 5-6 minutes. Remove bacon from pan with tongs, place on paper towel lined plate.
Add onion and jalapeños to same skillet, season with salt and pepper. Cook, stirring occasionally, until translucent and tender, 5-6 minutes. Stir in garlic and paprika, cook one minute longer.
Sprinkle flour over onion mixture and cook, stirring, 1 minute. Gradually stir in milk. Bring to a simmer, stirring frequently, until mixture is thickened, 1-2 minutes.
Remove from heat, add cream cheese slowly, stirring until melted. Stir in cheddar cheese to combine. Stir in corn and bacon.
Pour mixture into prepared baking dish and bake until bubbling around edges, 20-25 minutes. Do not overbake.
Let cool 5 minutes before serving. Garnish with green onions, if desired. Serve as a side dish or with tortilla chips as an appetizer.
Video
Notes
Freshly cut corn kernels are best but frozen or canned corn works, too. Use the best tasting corn you can find.
For a vegetarian dip, omit the bacon. Use 1 tablespoon olive oil to sauté the vegetables. If desired, add 1 chopped red bell pepper.
If desired, substitute Monterey Jack, pepper Jack, or another cheese of your choice for the cheddar cheese.