Name: Cowboy Corn Dip
Ingredients: 2 cans (15.25 ounces each) whole kernel corn, (drained); 1 can (15 ounces) black beans, (rinsed, drained); ½ cup (116 g) mayonnaise; 4 ounces cream cheese, (softened); 1 cup (113 g) mild cheddar cheese, (shredded); 1 cup (113 g) mozzarella cheese, (shredded); ½ cup (50 g) parmesan cheese, (grated); 1 large jalapeño, (seeded, finely diced); 8 slices thick-cut bacon, (cooked and crumbled); 1 medium red onion, (finely diced (about ½ cup)); ½ teaspoon kosher salt; ¼ teaspoon black pepper; green onion, (chopped for garnish)

Cowboy Corn Dip

Print Recipe

Author: Dorothy Miler

Ingredients

Scale

2 cans (15.25 ounces each) whole kernel corn, (drained)
1 can (15 ounces) black beans, (rinsed, drained)
½ cup (116 g) mayonnaise
4 ounces cream cheese, (softened)
1 cup (113 g) mild cheddar cheese, (shredded)
1 cup (113 g) mozzarella cheese, (shredded)
½ cup (50 g) parmesan cheese, (grated)
1 large jalapeño, (seeded, finely diced)
8 slices thick-cut bacon, (cooked and crumbled)
1 medium red onion, (finely diced (about ½ cup))
½ teaspoon kosher salt
¼ teaspoon black pepper
green onion, (chopped for garnish)

Instructions

In a large bowl combine corn, black beans, mayonnaise, cream cheese, cheddar cheese, mozzarella cheese, parmesan, jalapeños, bacon, onion, salt, and pepper. Stir until combined.
Top with green onion, for garnish. Serve with tortilla chips or crackers.

Find it online: https://thecookingjournal.com/cowboy-corn-dip/