Jalapeño Popper Corn Dip

Steps

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1. 1
   Remove the kernels from fresh corn cobs.
   ▶ ≈0:00
2. 2
   Heat a skillet over medium-high heat and cook the bacon until crispy, about 8 minutes.
   ▶ ≈0:14
3. 3
   Once the bacon is crispy, add the jalapeño rounds and fry for about 1–2 minutes.
   ▶ ≈0:27
4. 4
   Remove the bacon and jalapeños from the skillet along with the grease.
   ▶ ≈0:41
5. 5
   Add the bacon grease and butter back to the skillet and allow them to melt over medium-low heat.
   ▶ ≈0:47
6. 6
   Add the corn, chopped jalapeños, and onion. Mix and cook for about 5 minutes until the corn darkens and the vegetables soften.
   ▶ ≈1:00
7. 7
   Reserve some of the corn mixture for garnish and push the rest to the side of the skillet.
   ▶ ≈1:20
8. 8
   Add the cream cheese to the center and allow it to melt, then mix with the corn.
   ▶ ≈1:34
9. 9
   Stir in the mayo, sour cream, chili powder, lemon pepper, onion powder, garlic powder, and salt. Mix well.
   ▶ ≈1:41
10. 10
    Slowly pour in the evaporated milk while stirring. Bring the mixture to a simmer.
    ▶ ≈1:55
11. 11
    Taste and adjust the salt as needed.
    ▶ ≈2:02
12. 12
    Reduce the heat to the lowest setting and add the cheese a little at a time, allowing each addition to melt completely before adding more.
    ▶ ≈2:09
13. 13
    Add the queso kota cheese.
    ▶ ≈2:23
14. 14
    Turn off the heat once the cheese is melted.
    ▶ ≈2:23
15. 15
    Mix in some of the cooked bacon.
    ▶ ≈2:30
16. 16
    Transfer the dip to a serving dish and top with the reserved bacon, corn, jalapeño rounds, and a sprinkle of additional queso kota cheese.
    ▶ ≈2:36