- Ingredients & Instructions
1bag Mission Thin & Crispy Tortilla Chips
4ears fresh corn, husks and silks removed
8oz. cream cheese, softened
2cups cheddar cheese, shredded (8 oz.)
1cup sour cream
2tbsp. fresh chives, minced
Preheat oven to 400℉. Prepare a hot two-zone grill fire or preheat a gas grill on high heat for 10 minutes. Alternatively, preheat a grill pan or indoor grill over medium-high heat.
Grill corn, turning frequently, until browned all over. Let cool slightly, then cut kernels from cobs.
In a large skillet over medium heat, cook bacon, turning once, until browned and crisp. Transfer to a plate lined with paper towels to drain, then crumble bacon.
In a large bowl beat together cream cheese, Cheddar, and sour cream until smooth. Fold in chives, corn, and bacon. Transfer to a shallow baking dish just large enough to hold the dip. Bake until browned and bubbling, about 20 minutes.
Serve dip with Mission Thin & Crispy Tortilla Chips.