Spring has sprung in Texas and what better way to usher in the season than firing up the grill.
Betty McKnight’s Roasted Corn and Bacon Dip has two great flavors, roasted corn and bacon, with a dash of spice for an extra kick. Makes a great dip for your upcoming college basketball tournament party. Enjoy!
Betty McKnight – Dallas, TX
2013 – 1st Place – Party Foods
6 ears fresh corn, cleaned
12 strips applewood smoked bacon
1 (8-oz.) pkg. cream cheese, softened
1 c. sour cream
1/4 c. mayonnaise
2 garlic cloves, minced
1/2 tsp. Louisiana hot sauce
2 tsp. chipotle chili powder, divided
Heat grill to medium heat. Grill corn until cooked and slightly charred. Cool. Slice kernels off cob into bowl. Dice uncooked bacon slices. Cook in large skillet until crispy. Place on paper towel lined plate to drain and cool. Reserve 1/2 cup for topping. In medium bowl, combine cream cheese, sour cream, mayonnaise, garlic, hot sauce, and 1 teaspoon chipotle chili powder. Blend well. Stir in corn and remaining bacon. Cover and refrigerate for several hours. Prior to serving, dust top with remaining chipotle chili powder and bacon.
Serve with crackers or chips.
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