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Mexi-Corn and Bacon Dish

Blogs and Such

Mexi-Corn and Bacon Dish

Brandon Joyner

Serves 6 side dishes or 1 party dip

Prep: 5 min / Cook: 20 min/ Total: 25 min



6 slices Bacon, diced

2 Tbsp Butter, unsalted

4 c Corn Kernels (frozen-- thawed, canned or fresh), off the cobb

2 Tbsp Green Chiles (fresh-- deseeded or canned-- drained), diced

¼ c Red Bell Pepper (fresh or canned), diced

2 oz Cream Cheese, softened & chunked

2 Tbsp Milk (to taste)

2 Tbsp Mayonnaise

½ tsp Chili Powder

1 clove Garlic, minced

Black Pepper & Salt (freshly ground-- to taste) 

Lime, juiced

2 Tbsp Cilantro (fresh leaves), chopped

2 Tbsp Cotija Cheese, crumbled



  1. Cook bacon: Heat a large skillet over medium-high heat. Add bacon. Cook until crispy (approx. 8 min). 

    1. Place aside on a paper plate or a napkin-lined plate to allow grease to leach a bit. 

    2. Blot excess grease from strips prior to cutting. 

    3. Drain grease from skillet, leaving the residual drippings (approx. 1 Tbsp) in the skillet.*

    4. Return skillet to medium-high heated stovetop.


2. Bring butter to a sizzle (approx. 30 sec).

3. Add corn, green chiles, red bell pepper.


4. Cook, stirring occasionally until mixture is slightly charred (approx. 7 min).

5. Stir in cream cheese and milk until melted and well combined (approx. 3 min).

6. Stir in mayonnaise, chili powder, salt, pepper, garlic and lime juice.


7. Sprinkle cilantro, bacon and cotija on top.

8. Serve immediately.**

*Note: Bacon drippings will yield just under a cup. It is best to dispose of this in a glass jar as it is hot and will melt plastic. Additionally, it is not good to just pour this down your drain. 

** This dip can be served with corn chips or eaten as a side dish.