One Skillet Zesty Cheezy Corn Dip
  • 4 ears of fresh sweet corn (kernel removed) or 2 cans of whole kernel sweet corn
  • ½ finely cup chopped Mezzetta Peperoncini
  • 6 slices of bacon, crumbled
  • 8 oz cream cheese, softened
  • 1 cup shredded mexican blend cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup cilantro, chopped
  1. Pre-heat over to 375 degrees.
  2. In a cast iron skillet, cook bacon over medium high heat until crispy.
  3. Remove bacon from skillet and set aside (on a paper towel to absorb grease).
  4. Remove all grease from pan except for 2 tablespoons.
  5. Add the corn, peperoncini's, ¾ of the bacon, cream cheese, mexican cheese, salt, pepper, and ½ the cilantro to the skillet. Mix well.
  6. Bake for 15 to 20 minutes until the cheese has melted and bubbly.
  7. Top with remaining ingredients.
  8. Serve immediately.
*DO NOT use frozen corn.
Recipe by Its All About The Yummy at