8slicesof baconcooked and chopped, reserve 1 tablespoon of the bacon grease
4ouncescream cheesesoftened
1cupsour cream
½cupmayonnaise
1ounceRanch dressing mixthe dry mix not the salad dressing.
1cupCheddar cheesegrated from a block
1cuppepper jackgrated from a block
salt and pepper to taste
4stalks green onions
Instructions
Blend the cream cheese, sour cream, mayonnaise, and Ranch dressing mix until smooth.
Stir in the remaining ingredients plus the reserved bacon grease.
Cover and refrigerate for 2 hours or more.
Serve garnished with sliced green onions.
Notes
StorageYou can refrigerate leftovers in an airtight container for up to three days. Stir well before serving and enjoy chilled or let it sit at room temp for a few minutes.I don't recommend freezing—the corn loses its crunch and the creamy dressing can separate after thawing.Tips:
Don't use reduced-fat products.
If you choose to fire-roast your corn fresh, you’ll need 6-8 ears of corn to get 6 cups of corn kernels.
Let the cream cheese soften to room temperature so it’s easier to blend with the other ingredients.
Make sure you use a packet of dry Ranch dressing mix, NOT actual Ranch dressing!
Always wear gloves while handling spicy peppers. The oils can burn your skin and are difficult to wash off with soap!