Corn Dip

This quick and easy corn dip makes a crowd-pleasing appetizer any time of year. My recipe takes less than an hour to make and can be served hot or cold.

Ingredients

• 6 strips bacon, cut into pieces
• 8 oz cream cheese, softened (226g)
• ¼ cup sour cream (60g)
• 2 teaspoons granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 11 oz cans Mexicorn, well drained (sweet corn with bell pepper pieces) (2 311g cans)
• 1 jalapeno, seeds removed and finely diced
• ½ cup shredded mozzarella cheese (57g)
• ½ cup shredded cheddar cheese (57g)
• 2 scallions, thinly sliced, divided
• Corn chips, for dipping