Jalapeño Popper Corn Dip

Steps

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1. 1
   Remove corn kernels from the cob. You can substitute with canned or frozen corn if fresh corn is not available.
   ▶ ≈0:33
2. 2
   Heat a skillet over medium-high heat, add chopped bacon, and cook for 6–8 minutes until crispy.
   ▶ ≈0:47
3. 3
   Add jalapeño rounds and fry for 1–2 minutes. Set these aside to use as garnish.
   ▶ ≈1:07
4. 4
   Remove the bacon and jalapeño rounds from the skillet, pouring off the grease.
   ▶ ≈1:20
5. 5
   Add about 1 teaspoon of bacon grease and 2 tablespoons of butter to the skillet, reduce heat to medium-low, and allow the butter to melt without browning.
   ▶ ≈1:33
6. 6
   Add the corn kernels, chopped jalapeños, and onion. Stir well and cook for about 5 minutes until the corn darkens and vegetables soften.
   ▶ ≈1:53
7. 7
   Remove some of the corn mixture to set aside for garnish, and keep separate from the cooked bacon and jalapeño rounds.
   ▶ ≈2:15
8. 8
   Push the mixture to the side of the skillet, add room-temperature cream cheese to the center, and allow it to melt. Room-temperature cream cheese melts faster.
   ▶ ≈2:28
9. 9
   Once the cream cheese begins to melt, mix it together with the corn mixture.
   ▶ ≈2:50
10. 10
    Stir in mayo, sour cream (or crema mexicana), chili powder, lemon pepper, onion powder, garlic powder, and a pinch of salt. Mix well.
    ▶ ≈2:56
11. 11
    Slowly pour in the evaporated milk while stirring constantly, and bring the mixture to a gentle simmer.
    ▶ ≈3:16
12. 12
    Taste the dip and adjust salt if needed. Reduce heat to low, then slowly add the shredded cheese little by little, allowing each batch to melt before adding more. Always use freshly grated cheese to avoid a powdery texture.
    ▶ ≈3:35
13. 13
    Add a bit of queso cotija, and turn off heat once all the cheese has melted completely.
    ▶ ≈4:06
14. 14
    Mix in some of the reserved bacon into the dip. Top with the remaining bacon, reserved corn mixture, and jalapeño rounds. Finish with a sprinkle of queso cotija.
    ▶ ≈4:18