Mexican Street Corn Dip with Bacon

Directions

1. Cook bacon until crispy. Drain on paper towels, then dice into ½-inch pieces. Set aside.

2. In a medium skillet over medium heat, melt butter. Add jalapeño, garlic and green onions. Sauté 2–3 minutes, or until fragrant.

3. Add frozen corn kernels. Cook, stirring occasionally, until heated through and beginning to caramelize, about 5–6 minutes.

4. Remove from heat and allow corn mixture to cool completely, about 20 minutes.

5. In a large bowl, combine mayonnaise, sour cream, cilantro, chili powder, garlic powder, chipotle powder, smoked paprika, cane sugar, sea salt, lime zest, and lime juice.

6. Add cooled corn mixture, Cotija cheese, and 3/4 of the diced bacon. Stir until well combined. Adjust seasoning as needed and add a generous sprinkle of Tajín.

7. Cover and refrigerate at least 30 minutes to allow flavors to develop.

8. Spoon dip into a serving bowl and garnish with remaining bacon and an additional sprinkle of Tajín before serving.