Oh my stars. If you aren't corn free, this recipe might need to be made ASAP! It sounds like a jalapeno popper dip with pizzazz! I haven't tried it, but I'm storing it here to possibly bring it to my next event where the people aren't grain free.
Original recipe from Host the Toast
10 strips bacon
2 (11 oz) cans whole kernel sweet corn, drained
1 jalapeno, seeded and minced
8 oz cream cheese, softened
1 cup mozzarella cheese, shredded
½ teaspoon salt
Dash of cayenne pepper
¼ cup fresh basil, chopped
Parmesan cheese, to taste
Preheat oven to 400 degrees F.
In a cast iron or ovenproof skillet, cook the bacon over medium heat until slightly crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoon of the grease remaining in the pan. We want to use the bacon grease to grease the pan and add more bacon flavor to the dip. Crumble the bacon.
Combine the corn, jalapeno, cream cheese, mozzarella, salt, cayenne, half of the bacon, and half of the basil.
Scoop into the skillet and bake for 20 minutes.
Sprinkle with the remaining bacon and basil, and Parmesan cheese to taste. Serve immediately.