• 6 slices bacon, cooked and chopped
  • 14 oz can corn, drained
  • 2 tablespoons poblano pepper, chopped
  • 4 oz jar pimentos
  • 2 tablespoon cilantro chopped garnish
  • 1/4  cup mayo
  • 1/4 cup sour cream
  • 1/2 cup cheddar Jack cheese
  • 3/4 teaspoon cumin
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon salt
  • splash lime juice


In a bowl, combine half of the bacon, corn, peppers, pimentos, mayo, sour cream, cheese, cumin, chile powder, salt and lime juice, stir.  Arrange dip in a small skillet or baking dish.

Preheat broiler.  Arrange remaining bacon on top and broil dip for 3-5 minutes or until hot and bubbly.  Garnish with green onions and cilantro if desired.  Serve immediately.