Categories: Appetizers
Ingredients
- 4 tbsp. unsalted butter
- 4 1/2 cups fresh or thawed frozen corn kernels
- 1 medium red bell pepper, diced
- 4 oz. can chopped green chiles, drained
- 1/2 cup plus 2 tbsp. chopped green onion, divided
- 8 oz. cream cheese, softened
- 1 1/2 cups sour cream
- 8 oz. shredded mozzarella and provolone cheese blend
- 1 cup crumbled cooked bacon
- 1 tsp seasoned salt
- Tortilla chips, to serve
Directions
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eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.
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In a large skillet, melt butter over medium heat. Add corn; cook, stirring frequently, until corn is just tender, about 5 minutes. Stir in bell pepper, chiles, and onion; cook until green onion begins to soften, 2 to 3 minutes. Reduce heat to low; stir in cream cheese until melted. Remove from heat. Stir in sour cream, cheese blend, bacon and seasoned salt. Spoon into prepared pan.
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Bake until hot and bubbly, about 25 minutes. Top with remaining 2 tbsp. green onion. Let stand for 10 minutes; serve with chips.