There’s nothing like sweet corn season in Pennsylvania! Thousands of acres of green stalks yield one of the state’s most beloved vegetables during the peak of summer. Many of us enjoy those delicious kernels right from the cob, but they’re also wonderful in soups, sides, baked goods, and dips like this one!
Fresh or frozen, Pennsylvania corn brings its signature pop of sweetness to this otherwise rich and gooey cheese dip, and plays off the jalapeño kick.
Enhance the savory flavors with a malty Pennsylvania amber ale, or balance things out with a Pennsylvania Riesling.
Skillet Jalapeño Popper Corn Dip
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 16 min | 26 min |
Ingredients
- 1 tablespoon unsalted butter
- 4 cups Pennsylvania corn kernels, fresh or frozen
- 2 Pennsylvania jalapenos, seeded and diced, plus more for garnish
- 1 (8-ounce) box cream cheese, softened
- 1 1/2 cups shredded Pennsylvania cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Pennsylvania mozzarella cheese
- 4 slices Pennsylvania bacon, cooked and crumbled
- Chopped fresh cilantro, for garnish
Method
- Preheat the oven to 375°F.
- Melt butter in a large oven-safe skillet over medium heat. Add corn and jalapenos, and cook until softened, about 3-4 minutes.
- Reduce heat to low and add cream cheese, cheddar cheese, sour cream, garlic powder, paprika, salt and pepper, stirring until completely melted and combined.
- Remove from heat and sprinkle mozzarella cheese evenly over top of the dish. Transfer skillet to oven and bake until cheese is melted and edges are bubbling, about 10-12 minutes.
- Remove from the oven and garnish with bacon, additional jalapenos and cilantro. Serve with tortilla chips.
- Recipe and video: Dish Works
