Mexican Sweet Corn Dip with Homemade Chips

Fresh Sweet Corn Dip served with Homemade Tortilla Chips

AuthorSara Bojarski Prep Time: 0:25:00
Cook Time: 0:15:00
Total Time: 0:40:00
Serving Size: Serves 2-4 Ingredients
  • 4 Slices Bacon
  • 5 Cob of Corn (kernels only)
  • 1 Jalapeno (minced)
  • 1 Garlic Clove (minced)
  • 1/4 Teaspoon Chili Powder
  • 1 1/2 tsps Salt
  • 4 Scallions (sliced thin)
  • 1 Tablespoon Cilantro (minced)
  • 3 T Mayonaise
  • 1 Package Mission White Corn Tortillas (cut into 1/6 th's to look like tortilla chips)
  • Preheat your oven to 375 degrees. Lay out your tortilla pieces on a baking sheet and season generously with salt. Bake in the oven for about 12 minutes until lightly browned. Allow to cool.
  • While your chips are baking heat up a large skillet and cook your bacon until it's crispy. Remove from the pan and let drain on a paper towel lined plate (once the bacon has cooled - mince it). To the same pan, leaving the bacon grease in it, and add in your corn, jalapeƱo and chili powder. Cook over a medium heat for 5 minutes, stirring frequently to prevent burning. Add in your garlic and salt and cook another 2 minutes.
  • Remove the pan from the heat and place the contents in a large bowl. To the bowl add in your Scallions, Mayonnaise, cilantro and minced bacon - mix together until incorporated. Taste and season further if needed. Serve with tortilla chips.