I don’t know about you..but I just love HOT dips!  Nooo silly, not good looking stupid guys, I’m talking about Cheesy Dips..errr, ummm..the Dips we sink our Chips into, yeah those kind..LOL!  🙂

Let me start by explaining why we use “Crackled” Corn~!  Crackled Corn was originally born out of an unfortunate kitchen accident..waaay back when!  Long story short, I burnt the Corn!

Hey..I was 10 and not all that bright..haha.  But, I was smart enough to know that while my Corn was crackling & popping away in the pan, something magical was happening, and that “burnt” Corn would become my ultimate favorite way to eat Corn from that moment on!

~There’s just nothing like the flavor of Corn when it’s ‘Crackled’ …nothing!

Over the years, that simple and accidental Crackled Corn totally morphed itself into everyone’s favorite, and my most requested “Crackled Creamed Corn” {recipe coming soon}~~

A Crackled Corn ‘Dip’ was inevitable…so here we are.

What started as the “burnt Corn disaster” of my childhood is now a hot, cheesy, bacon topped, Crackled Corn, one-of-a-kind favorite!  Annnd I gave it a subtle kick in the pants with some roasted Green Chile, just to satisfy the NM girl in me!  ~WINNING!  🙂

And this dip is PERFECT with my chips of choice from ~ “Food Should Taste Good”

About FSTG
Founder Pete Lescoe created Food Should Taste Good, Inc in 2006 with the goal of making a unique new snack with great taste, real ingredients, and sophisticated flavor – the qualities he is most passionate about in food.
With a name that speaks for itself, Food Should Taste Good™chips are made from high quality ingredients. All chip varieties are gluten free, cholesterol free, have zero grams trans fats. They are also certified Kosher. Plus, many varieties are certified vegan.

Food Should Taste Good™ chips are available nationally at conventional grocers and natural food markets. For more information, please contact us – and feel free to join our Fan Club!

And check them out on social as well:

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What you’ll need to feed LOTS of Dip loving Dips…:

2-8oz. cans of Whole Kernel Corn..drained

1-8oz. block of Cream Cheese

2 cloves of Garlic

1 cup Sour Cream (I used Fat Free)

1-13oz. container of Chopped Green Chile (about 1.5 cups)

2 cups Mexican Shredded Cheese Blend..or any variety of Cheese!

S&P..to taste

Bacon crumbles..for garnish, optional!

1/4 cup oil or so..for crackling up the corn!

A cast iron/or any skillet..I used an 8″ size

Directions:

Heat up your skillet with the oil until it’s super hot, and add the drained Corn.  Let it the Corn get nice & charred, it will start to pop and smell amazing!  Push a spoon down onto the Corn to help it along with its crackling…be careful of the hot oil!

While the corn is crackling away, blend the Cream Cheese, Sour Cream, Garlic, Green Chile and S&P in a food processor until smooth…

Add the Cheese mixture into a large bowl and gently stir in 1 cup of the Shredded Cheese, and all of the Crackled Corn until well mixed…

Pour the combined Dip back into the hot skillet, and top it with the remaining cup of Shredded Cheese…

Now it’s ready for 350 degrees & approx. 30 minutes of Oven Lovin’…

Bake until golden, and super Cheesy…

I know it will be hard to concentrate at this moment..but try to remember to serve it with enough Chips for everyone…

But you totally deserve that first bite!  ~Enjoy!  🙂