Sweet Jersey corn meets smoky bacon, farm-grown peppers, and a drizzle of Alstede honey in this irresistible warm dip. Charred vegetables add extra flavor, while hot honey brings just the right balance of sweet heat. Serve with toasted bread, tortilla chips, or fresh vegetables for dipping.
Serves: 8–10
Prep: 20 minutes
Cook: 25 minutes
Ingredients
- 4 ears Alstede Farms sweet corn, kernels removed
- 6 slices bacon
- 1 small Alstede Farms onion, finely diced
- 2 Alstede Farms jalapeños, finely diced (remove seeds for less heat)
- 1 Alstede Farms hot pepper, such as a cherry, cayenne, or serrano, finely minced
- 2 cloves Alstede Farms garlic, minced
- 1 cup Alstede Farms tomatoes, seeded and finely diced
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 Tbsp Alstede Farms honey
- 2 scallions, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1 Tbsp fresh Alstede Farms cilantro, chopped, optional
For the Honey-Bacon Finish
- 1 Tbsp Alstede Farms honey
- 1 tsp finely minced Alstede Farms hot pepper
- 1 slice cooked bacon, crumbled
Directions
1. Char the corn.
Cook the bacon in a large skillet until crisp. Remove and set aside. Leave about 1 tablespoon of bacon fat in the pan. Add the corn and cook over medium-high heat, stirring occasionally, until deeply golden and lightly charred, about 5–7 minutes. Remove half of the corn and set aside.
2. Build the flavor.
Add the onion and jalapeños to the skillet. Cook 3–4 minutes until softened and beginning to brown. Add the hot pepper and garlic and cook for another minute. Stir in the tomatoes and cook just until they begin to soften.
3. Make it creamy.
Reduce heat to low. Stir in the cream cheese, sour cream, cheddar, Monterey Jack and 2 tablespoons honey. Stir until melted and creamy. Fold in the reserved corn and most of the bacon. Season with salt and pepper.
4. Bake until bubbly.
Transfer to a small baking dish and bake at 400°F for 12–15 minutes, until hot and bubbling around the edges.
5. Add the hot honey finish.
Mix 1 tablespoon honey with the minced hot pepper. Drizzle over the hot dip and sprinkle with the remaining bacon, scallions, and cilantro.
Serve warm with tortilla chips, toasted baguette slices, or crisp farm-fresh vegetables.
