Take-out Tuesday, Cheesy Corn & Bacon Dip

the Painted Apron

2 years ago

One day last week the guys were going deep sea fishing

so DD & I were in charge of dinner

We decided Slow Cooker Peach Salsa Chicken

would be easy and kids and adults would like it

I also had a dip recipe I wanted to try

that would be great for the hungry fishermen

to snack on when they got back

Corn on the cob, bacon, green onions, cream cheese, sour cream,

Ranch seasoning mix, garlic powder, and grated cheese

I like to roast corn in the oven,

leave the corn in the husks and put it in the oven

bake at 350 degrees for 1 hour

Let it cool, then cut the corn at the base through the husk

and remove husks and silks

A bundt pan makes a great aid

for cutting off and collecting the corn kernels

Mix the cream cheese with sour cream, ranch seasoning and garlic

Stir in corn, half of bacon, and 3/4 of green onions

Fold in cheese

Transfer mixture to a greased shallow baking dish

Dish can be refrigerated at the point for baking later if desired

Bake at 350 degrees for 30-40 minutes

Garnish with remaining bacon and green onions

The guys were busy cleaning the boat and putting their gear away so we ended up serving the dip right along with the chicken for dinner

Everyone made their own tacos

with the shredded peach salsa chicken

We put out guacamole, warm queso,

lettuce, tomatoes and extra cheeses and tortillas

and everyone helped themselves to an

“easy on the cook” dinner!”

There were even a few sightings of the Cheesy Corn & Bacon Dip

being eaten with a fork and on the chicken tacos!

Cheesy Corn & Bacon Dip

Fresh summer corn pairs with bacon, cheddar, green onions, cream cheese and Ranch seasoning for an irresistible dip or side casserole. It's great on chicken tacos too!

Course Appetizer, Side Dish

Cuisine American

Keyword chicken tacos, corn and bacon dip, corn casserole, corn dip

Prep Time 20

Roasting time 1

Ingredients

5 ears corn on the cob, or 3 cups kernels
6 slices bacon
8 oz cream cheese, softened
1 cup sour cream
2 cups grated cheese, like sharp cheddar or a combo of cheeses*
1 pkg Ranch seasoning mix, about 2 Tbsp
1 tsp garlic powder
2 green onions, chopped

Instructions

Cook bacon until crisp, drain on paper towels. Crumble or tear into pieces
Roast corn in the husks in the oven at 350 degrees for 1 hour. Let cool.
Combine cream cheese, sour cream, Ranch seasoning, and garlic in a large mixing bowl
Remove corn from husks by cutting the base end of the corn off. The husks and silks will easily peel right off.
Stand corn on the center cone of a bundt pan and with a knife, slice the kernels off from the top of the ear down, letting the kernels fall into the pan.
Add corn, half of bacon, 3/4 of green onions to cream cheese mixture and stir to evenly combine. Add cheeses and fold into mixture.
Transfer mixture to a greased shallow casserole. This can be refrigerated at this point for baking later if desired.
Bake at 350 degrees for 30 minutes or until hot and bubbling. If dish has been refrigerated baking might take a few minutes longer.
Garnish dip with remaining bacon and green onions. Serve with tortilla chips, Fritos Scoops, sweet pepper scoops, or as a side dish or topping for chicken tacos.

Notes

*I used extra sharp cheddar and Creamy Melt Triple Cheddar

Slow Cooker Peach Salsa Chicken Chalupas or Tacos

Course Main Course, slow cooker

Cuisine American, Tex-Mex

Keyword chicken chalupas, chicken tacos, easy dinner, Mexican chicken taco, salsa chicken, slow cooker chicken

Prep Time 5

Cook Time 7

Servings 6

Equipment

slow cooker

Ingredients

3 large boneless chicken breasts
1 jar 16 oz. peach salsa {I use Newman's Own}
2-4 Tbsp taco seasoning
1/4 cup orange juice
12-18 small flour tortillas quick pan fried in a little oil if desired

Optional Toppings

guacamole
queso
shredded lettuce
grated sharp cheddar or other cheese
chopped onion
chopped tomato
refried beans
jalapenos

Instructions

Spray or line slow cooker. Add chicken and sprinkle liberally with taco seasoning.
Pour salsa over chicken and add orange juice.
Cover and cook on low for 7-8 hours or on high for 3-4 hours.
Remove chicken from slow cooker and shred.
Place chicken on tortillas and add toppings of choice.
Makes 12-18 chalupas, 2 or 3 chalupas per serving.