About
The Best Dip You'll Ever Have
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.
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Prestige Luxury R. favorited Kimchi Bacon Creamed Corn
05 Jan 05:52
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Danielle O. published their project Kimchi Bacon Creamed Corn
25 Jun 06:00
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Step 1Heat a grill or grill pan over high heat. Grill the corn until just charred, about 3 minutes per side.
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Step 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.
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Step 3
Pre-heat the oven to 375˚F.
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Step 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.
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Step 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.
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Step 6Turn 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.
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Step 7Transfer the skillet to the oven and bake for 15 minutes until bubbling and warmed through.
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Step 8Let rest for at least 5 minutes before garnishing with the bacon and chopped parsley. Serve with Corn tortilla chips. Enjoy!
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