Featured Recipe
Cheesy Bacon Corn Spread
By Kate
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Creamy corn dip with crispy bacon, mozzarella, and Parmesan. Uses sour cream instead of ranch powder and replaces cream cheese with ricotta for lighter texture. Baked until bubbling and golden. Served with crunchy dippers for contrast. Prep quick, cooks in cast iron for even heat and rustic look. Timing by bubbling and color rather than stopwatch. Avoid rubbery cheese by layering in last 5 minutes. Crunchy corn kernels stay alive, bacon fat seeps through. Easy, no-fuss, versatile. Good make-ahead option; reheat gently to keep creamy. Handles shifts in oven hot spots by monitoring edges—too brown means pull earlier. Multipurpose base for tweaks with jalapeño or smoked paprika for heat. Practical, foolproof, crowd-pleaser.
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Prep:
12 min
Cook:
22 min
Total:
34 min
Serves:
6 servings
bacon
corn
dip
appetizer
Introduction
Skip heavy cream cheese here. Ricotta delivers fluffiness without loaf-like density. Sour cream adds tang and moisture; ranch powder can overwhelm. Bacon’s smoky saltiness is backbone—don’t skimp. Fresh or frozen corn? Either works but keep kernels plump for bursts of juice. This dip sings from that textural contrast, soft cheese with pop of corn and crisp bacon. Skillet’s your weapon to heat evenly and crisp edges just right. Watch for bubbling and browning cues; timers can lie. Cheeses meld but shouldn’t turn gluey. Versatile base—add chopped jalapeños or swap cheddar for gouda. Get familiar with signs—the smell of cooked bacon fat, sheen on cheese, when edges firm but middle still tender. Crucial for that ‘just right.’
Ingredients
About the ingredients
Ricotta cheese is a subtle departure, less dense than cream cheese and won’t weigh dip down. Sour cream replaces ranch powder to freshen flavors and avoid powdery mouthfeel; dried onion flakes add punch. Parmesan swapped out for sharp cheddar for a deeper dairy flavor profile. Smoked paprika adds an earthy heat that alludes to spice without stealing focus. Bacon—cooked crisp and chopped into small pieces—keeps texture and flavor even. Fresh or thawed corn kernels ensure bright pops; frozen and drained recommended over canned to prevent excess moisture and sogginess. Salt cautiously added since cheeses and bacon provide saltiness. Butter or neutral oil for pan greasing prevents sticking and helps edges caramelize. Chips and crackers need crunch and sturdiness for scooping creamy dip.
Method
Technique Tips
Preheat oven to 355°F for slightly higher temperature to compensate for minor shifts. Greasing skillet essential to prevent sticky, burnt edges that ruin texture. Mixing ricotta and sour cream first saves time smoothing; incorporate bacon and cheeses at end to avoid overworking. Pressing mixture evenly in skillet avoids uneven baking—don’t pile up. Look for slow bubbling; too aggressive bubbling means too hot. Broiling last 2-3 mins optional but adds attractive golden top—watch closely, can burn fast. Remove when edges firm and bubbly, center creamy but set—avoid dry baked dip by pulling early. Sitting 5 minutes after baking important for flavor meld and safer serving temp. Reheat leftovers covered gently to prevent drying. Overbaking kills creaminess and makes dip gluey. Key mistakes: too much salt, overcooked cheese, watery corn. This method avoids all.
Chef's Notes
- 💡 Monitor bubbling—soft edges mean dip's on track. Broil last few minutes for crunchy top; too close may burn. Cover to keep creamy. Watch edges—too brown means pull early.
- 💡 Thickness counts; don't overload skillet. Smooth ricotta and sour cream first. Fold in other ingredients last, avoid overmixing. Corn bites should pop—overmixing can dull that texture.
- 💡 Bacon's critical. More means stronger flavor but saltiness too. Fresh or frozen corn's better—avoid watery versions. Adjust salt throughout; cheeses lend salt already.
- 💡 Watch for sensory signs—bacon aroma fills air, edges bubbling. Color change indicates heat progress. Last minutes are key; aim for golden patches. Instant timers don't work alone.
- 💡 Cool slightly before serving—let flavors settle. Dippers should be sturdy; chips can't hold creamy dip without breaking. Leftovers? Cover gently and reheat at low temp.
Kitchen Wisdom
What's the best way to store leftovers?
Store in airtight container. Keep in fridge for a few days. Reheat gently covered at low temp.
Can I use different cheeses?
Yes! Try gouda or cream cheese. Adapt flavors but consider texture changes. Stick to hearty cheeses.
How to avoid watery dip?
Use fresh or well-drained corn only. Avoid excess moisture. Don't overmix—keep corn texture intact.
What if it burns?
Pull early if edges brown too much. Check often—ovens vary. Cover with foil if needed to prevent over-browning.
