Kimchi Bacon Creamed Corn

The Best Dip You'll Ever Have

https://www.cutoutandkeep.net/projects/shakshuka • Posted by Danielle O.

Normally, creamed corn is served as a side. But I think it can make a delicious dip, baked with a bit of cheese on top. I was right. And because I can’t help myself, I added kimchi. Classic move by me. The addition of the bacon gives the dip a smoky, porky flavor. It’s that grilled corn that’s covered in butter and cream cheese. Yes, cream cheese. So Uhmerican. Take a delicious vegetable and down it in cheese. I’m in.

You will need

5 Cobbs Sweet Corn thick cut Smoked Bacon , cut into slices 2 tbsp Unsalted Butter 8 oz Cream Cheese ½ cup Milk Salt , to taste ½ cup Kimchi , chopped Sharp Cheddar Cheese Tortilla Chips Parsley , chopped

Project Budget

Time

Difficulty

Description

Normally, creamed corn is served as a side. But I think it can make a delicious dip, baked with a bit of cheese on top. I was right. And because I can’t help myself, I added kimchi. Classic move by me. The addition of the bacon gives the dip a smoky, porky flavor. It’s that grilled corn that’s covered in butter and cream cheese. Yes, cream cheese. So Uhmerican. Take a delicious vegetable and down it in cheese. I’m in.

Instructions

1. 

   Heat a grill or grill pan over high heat. Grill the corn until just charred, about 3 minutes per side.

2. Once the cobs are cool enough, cut the kernels off. Using the back of your knife, scrape down the cob to release all of the starchy corn milk… that’s not a technical term. Set aside.

3. Pre-heat the oven to 375˚F.

4. In an oven-proof skillet, crisp the bacon lardons over medium-low heat. Do this in batches so that the bacon crisps properly. Drain the lardons onto a paper towel lined plate until all the bacon is cooked. Set aside a tablespoon or so of bacon to use as garnish.

5. Remove all but 2 tablespoons of bacon grease from the pan. Place the skillet back over medium-low heat and add the butter, cream cheese and milk. Whisk to combine until the cream cheese has melted into the milk and is bubbly.

6. 

   Turn the heat off and add the corn kernels, bacon lardons, kimchi and a few pinches of salt. Gently mix until it’s all combined. Grate some cheddar over the top.

7. 

   Transfer the skillet to the oven and bake for 15 minutes until bubbling and warmed through.

8. 

   Let rest for at least 5 minutes before garnishing with the bacon and chopped parsley. Serve with Corn tortilla chips. Enjoy!