Another Great Campfire Foodie Recipe
Julia Rutland, author of The Campfire Foodie Cookbook: Simple Camping Recipes with Gourmet Appeal, shares with us her recipe for Creamy Corn-Bacon Dip.
The Creamy Corn-Bacon Dip is a crowd-pleasing recipe made as much at home as at the campsite. Fresh summer corn is amazing, but you can substitute 1 1⁄2 cups thawed frozen corn or 1 can of corn (rinsed and drained).
Ingredients:
4 slices bacon, chopped
3 ears corn
2 green onions or 2 tablespoons chopped chives
1 jalapeño, seeded and minced (optional)
1 (8-ounce) package cream cheese, softened
1⁄2 cup mayonnaise
1 cup (4 ounces) shredded Cheddar cheese
Corn or tortilla chips
Prep at Home:
Shuck corn and remove silks.
Shred cheese; store in an airtight container.
Note: The entire recipe can be prepared at home and reheated over low heat.
At Campfire Site:
Prepare a charcoal, wood, or gas grill, or assemble a camping cookstove. Heat an 8- to 10-inch cast-iron skillet over medium heat.
Cook bacon until crispy. Drain bacon on a paper towel, reserving 2 teaspoons drippings in pan. Cook corn, onions, and, if desired, jalapeño in drippings 3 to 5 minutes or until hot and just starting to brown on the edges. Move skillet to low heat, or reduce heat to low. Stir in cream cheese and mayonnaise. Cook, stirring constantly, 5 minutes or until hot and well blended. Stir in bacon and Cheddar cheese. Serve with chips.
About the author of The Campfire Foodie Cookbook: Simple Camping Recipes with Gourmet Appeal: Julia Rutland is a Northern Virginia-area food writer and recipe developer whose work appears regularly in publications and websites such as Weight Watchers books, Myfitnesspal.com, Southern Living magazine, Coastal Living magazine, and many others. She is the co-author of the Discover Dinnertime cookbook and contributes to many other cookbooks and websites. Julia serves on the local board of the Washington, D.C., chapter of Les Dames d’Escoffier and is a Certified Culinary Professional (CCP) with the International Association of Culinary Professionals.
Julia has visited all 50 states and camped with her family in most of them, sleeping in tents, campers, or occasionally just under the stars. Her kitchen gear takes up more space than the tent or other supplies because she feels that cooking outside is more fun than hiking. Julia lives in Purcellville, Virginia, with her husband, two daughters, a cat, a couple of dogs, too many chickens, and whatever animals decide to adopt her family.
If you liked this recipe, you may like her English Muffulettas and Vegetarian Campfire Chili recipes.
