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

1. eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.

2. 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.

3. Bake until hot and bubbly, about 25 minutes. Top with remaining 2 tbsp. green onion. Let stand for 10 minutes; serve with chips.

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