INGREDIENTS
5 cans
corn kernels (or 8 cooked ears of corn), rinsed and drained
1 cup
bacon, cooked and crumbled
1 cup
cheddar cheese, grated
1/2 cup
cream cheese, room temperature
1/4 cup
sour cream
2
jalapeños, seeds and ribs removed, minced
2 tbsp
olive oil
1/4 tsp
chili powder
kosher salt and freshly ground pepper,
green onions, garnish