This Firecracker Street Corn Dip is everything you love about Mexican street corn in a warm, cheesy, bacon-loaded appetizer. Sweet corn, smoky bacon, jalapeño, cheddar, cotija, and a drizzle of hot honey make it the ultimate cookout dip that disappears fast.

Ingredients:

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•   4 cups corn (fresh, frozen, or canned and drained)
•   8 oz cream cheese (softened)
•   1/2 cup sour cream
•   1/2 cup mayo
•   1 1/2 cups shredded cheddar cheese
•   1/2 cup crumbled cotija (or feta cheese)
•   6 slices bacon (cooked and chopped)
•   1 jalapeno (diced)
•   1/4 cup green onions (chopped)
•   1 tsp chili powder
•   1/2 tsp smoked paprika
•   1/2 tsp garlic powder
•   salt (to taste)
•   pepper (to taste)
•   1-2 tbsp hot honey
•   fresh cilantro (optional)
•   lime wedges (for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 375°F.
2. In a large bowl, combine the cream cheese, sour cream, mayonnaise, cheddar cheese, chili powder, smoked paprika, garlic powder, salt, and pepper.
3. Fold in the corn, bacon, jalapeño, and green onions.
4. Spread the mixture into a baking dish or disposable foil pan.
5. Top evenly with the cotija cheese.
6. Bake for 20–25 minutes, until hot and bubbly.
7. Drizzle generously with hot honey.
8. Garnish with fresh cilantro and serve with lime wedges if desired.
9. Serve warm with tortilla chips, Fritos, pita chips, or toasted baguette slices.