This is a lovely dip for a family BBQ.
4 slices thick bacon, diced
3 cups corn kernels, frozen, canned or roasted
1/2 cup diced onion
1/4 cup diced red bell pepper
1 jalapeno, seeded and diced
4 oz cream cheese, cubed
2 tbsp whole milk, or more to taste
3 scallions, thinly sliced
1 tsp sugar
Salt and freshly ground pepper
Heat a large skillet over medium high heat.
Add the bacon and cook until brown and crispy, about 6-8 minutes, then transfer to paper towels to get rid of the excess fat. Drain the excess fat in the pan, reserving 1 tbsp of it.
Add the corn, onion, jalapeno and bell pepper to the skillet. Cook, stirring occasionally until tender, about 5-6 minutes.
Stir in the cream cheese and milk until well combined, 2-3 minutes.If the mixture is too thick, add a little more milk to thin it down.
Stir in the scallions and sugar, season with salt and pepper to taste.
Serve immediately sprinkled with the bacon.