One Skillet Zesty Cheezy Corn Dip

 

One of my favorite summer foods is fresh corn.  This year the corn has been especially sweet, so I have tried to incorporate it in as many dishes as possible.  Sadly, I have a family member who is not as crazy about corn as I am, but we can all agree this one skillet zesty cheezy corn dip fast becomes a favorite of everyone who tastes it.

One Skillet Zesty Cheezy Corn Dip

In fact, the “I don’t want corn again” person (they have asked to remain nameless) has requested this dip for our casual Friday night dinner.  This zesty cheezy corn dip along with a salad made with my mom’s special vinaigrette makes the perfect easy-peasy Friday night meal.

I’m going to let you in on a little secret…The ingredient that makes this corn dip so delicious is not the corn, it’s the Mezzetta Peperoncinis.

One Skillet Zesty Cheezy Corn Dip

Have you ever tasted a peperoncini?  When I was growing up peperoncinis were always sitting in a bowl on our table at every family gathering.  In fact, every home of every Italian friend I had, had peperoncinis sitting on their table in a bowl!  Peperoncinis turn an average meal into crave-worthy mouth watering meals.

They are so delicious Handsome loves to eat them right out of the jar down to the very last one.

4.7 from 6 reviews
One Skillet Zesty Cheezy Corn Dip
Author: 
 
Ingredients
  • 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
Directions
  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.
Memos
*DO NOT use frozen corn.

 

To get every bit of flavor right down to the bottom of the Peperoncini jar, years ago, my mom came up with this very simple zesty vinaigrette.

One Skillet Zesty Cheezy Corn Dip

Combine:  1/4 cup olive oil, 1/2 cup peperoncini juice, 1 teaspoon dijon mustard, 1 tablespoon honey, along with salt and pepper to taste.  Shake it up to combine.  You have just a transformed an everyday vinaigrette to one that will brighten every bite!

One Skillet Zesty Cheezy Corn Dip

 

The wonderful people at Mezzetta’s and Chef’d have a national sweepstakes happening as of August 1st, 2017!

One lucky winner will receive 52 meal kits from Chef’d (a $1560.00 value) and 10 runner up winners will receive a $50.00 Chef’d gift card.

Enter here for your chance to win!

Head over to the Mezzetta website now for more information.

Bonus – Every entrant will receive a 10% off coupon to use on any Chef’d order!

What is your favorite recipe using Mezzetta Peperoncinis?

Until Next Time…

XOXO

One Skillet Zesty Cheezy Corn Dip #AD @Mezzetta So delicious and super yummy. You won't be able to eat just one bite!

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

If You Like It...Share it!
Share

24 comments

  1. Ellie says:

    This looks like such a fun and yummy alternative to just plain corn! I couldn’t eat it with my food allergies but I think my Husband would love it!

  2. David Elliott says:

    I can definitely understand why peperoncinis would kick up the flavoring of the dish. I always liked the flavor but i am not sure that my daughter would do well with the spice. Ah well.

  3. Carolann says:

    Oh yes, we eat them all the time! They have a wonderful spicy kick to them little peppers. I can’t wait to try this recipe. It looks insanely delicious!

  4. C-Ludik says:

    Normally I’m not a big fan of fresh corn but I would love to taste your recipe: Mezzetta Peperoncini, slices of bacon and cheese … Now I get my mouth watering 🙂

  5. Alethea says:

    This looks so good. I’ve given up cheese until the end of summer but I may have to re-think that decision after reading this post. Thanks for sharing!

  6. Tal says:

    Looks great! I have never heard of a peperoncini, but than again I’m not Italian 🙂 this dish looks so amazing and yummy! Thanks for the share.

Leave a Reply

Rate this recipe: