Stir till combined Bake: Spread the mixture in a lightly greased 2 quart casserole dish or cast iron skillet. Serve hot with corn tortilla chips or sliced baguette. Mix: In a medium bowl mix the peppers, corn, cream cheese, sour cream, spices and 1 cup of cheese. ![]() Transfer the mixture into an oven-safe dish and scatter the remaining 1/4 cup of pepper jack cheese over top of the dip and place under the broiler for three or four minutes or until golden brown.When creamy, stir in 3/4 cup of the grated pepper jack cheese and the cooked bacon and adjust the seasoning to taste. Turn the heat down to medium-low and, stirring constantly, allow everything to melt together. Stir in the green onions and oregano, season with salt and pepper, and add in the cream cheese and milk.It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip. Combine sour cream and mayo, and mix into your corn, onions and tomatoes well. Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl. Continue with the other two cobs of corn then add the kernels along with the jalapeno, to taste, to the bacon fat and cook until lightly golden brown, about two minutes. When the corn is cool enough to handle, cut the kernels off the cobs and let them cool completely. Drain both cans of corn so there isn't extra water in your dip. Using a sharp knife, run down the side of the cob to remove the kernels. Meanwhile, remove the corn kernels from the cob by placing a cob on its end on a clean kitchen towel. ![]() Remove the bacon from the pan with a slotted spoon and set aside.
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