Creamy Corn and Bacon Dip

4 slices bacon, diced
3 cups corn kernels, frozen, canned or roasted
1/2 cup diced onion
1/4 cup diced red bell pepper
1 jalapeño, seeded and diced, optional
4 ounces cream cheese, cubed
2 tablespoons milk, or more, to taste
2 green onions, thinly sliced
1 teaspoon sugar, or more, to taste
Kosher salt and freshly ground black pepper, to taste


Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Stir in green onions and sugar; season with salt and pepper, to taste.
Serve immediately, sprinkled with bacon.*
*To reheat, bake for 15-20 minutes at 325 degrees F, or until completely heated through.

Adapted from Mel’s Kitchen Cafe.

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