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Bacon Nacho Street Corn

Recipe sponsored by Tums

Based on the type of recipes I post, it’s probably not a secret that I get heartburn from time to time. I was honestly thrilled when Tums wanted to do a post with me because it meant that I had the liberty to make a truly over the top dish with any ingredients I wanted, and I was working with a product that perfectly fit the TFimB Brand!

Todays recipe is bacon nacho street corn. I grilled the corn first and brushed on a mixture of sour cream and cream cheese, then rolled it in crushed chips and bacon. Then dumped an entire thermos of melted cheese sauce on top!

I was inspired to put the cheese in the thermos because a friend of mines father actually uses a thermos to hold their gravy at Thanksgiving and it is the most genius thing I have ever heard of. It worked SO WELL that I plan to take a thermos of hot cheese with me to every backyard BBQ for the rest of the year. And of course these Tums!
The bacon and tortilla chips were just crushed up together in the food processor. I guess I shouldn't have been surprised by how well the thermos worked but wow... The sauce gets a film on top after about 3 minutes in a bowl but stayed perfectly silky smooth in the thermos for about an hour. Grill the corn until it gets some charring. The reason for the cream cheese-sour cream mixture was I wanted to just use sour cream to drive home the nacho flavor but on it’s own it isn't quite thick enough to hold the tortilla chips. I needed to blend it with the thick cream cheese to give it a paste like consistency. Because of the sour cream glue, the bacon-tortilla mixture stuck really well! Finally time for the cheese! Then add on the avocado sauce, the honey-chipotle sauce, and some pickled jalapenos and dig in! This corn was insanely flavorful. The best part about it was that it tasted like pure nachos with every bite. It was messy and wonderful, spicy and sweet, crunchy and chewy, and everything you want in a late summer BBQ side dish.

Bacon Nacho Street Corn

  • Chipotle Honey Sauce
  • 1 can chipotle peppers in adobo sauce
  • 3 Plum Tomatoes
  • 1 Shallot
  • 1 clove Garlic
  • 1/4 cup Honey
  • 1/4 cup Red Wine Vinegar
  • Avocado Sauce
  • 2 Avocados
  • 3 Limes (juice)
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Cilantro
  • 1 clove Garlic
  • Cheese Sauce
  • 8 ounces Evaporated Milk
  • 1 tablespoon Corn Starch
  • 5 ounces Cheddar Cheese
  • 5 ounces Jack Cheese
  • Finish It
  • 4 cups Tortilla Chips
  • 5 strips Bacon cooked
  • 4 ounces Cream Cheese
  • 1/2 cup Sour Cream
  • 8 ears Corn shucked and cut in half
  • Pickled Jalapenos

Instructions

    Chipotle Honey Sauce
    1. Put all the ingredients into a food processor or blender and blend until smooth
    Avocado Sauce
    1. Put all the ingredients into a food processor or blender and blend until smooth
    Cheese Sauce
    1. Put some boiling hot water into a thermos and allow to sit uncovered while you make the sauce.
    2. Put the evaporated milk in a pan and whisk in the cornstarch until fully combined.
    3. Bring to a simmer, whisking often. You will see the mixture thicken as it starts to simmer. Remove from heat.
    4. Whisk in the cheese. The residual heat should melt the cheese but if you need to, you can turn the pan back on low for 15 seconds once or twice to help the process, just don’t overheat it or it can separate.
    5. Dump the hot water from the thermos and add your cheese sauce. Cover immediately until ready to use.
    Finish It
    1. In a food processor, add the chips and bacon. Pulse until they are reduced to small crumbs.
    2. Wipe out the food processor and add in the cream cheese and sour cream. Pulse until combined. This may take a handful of times of pulsing, then scraping down the food processor and repeating to actually get the cream cheese to soften and combine with the sour cream. You could also add a splash of milk if needed but remember this mixture needs to stay thicker than just plain sour cream. Refrigerate until needed.
    3. Grill the corn with a little oil until browned.
    4. Brush the sour cream mixture onto the corn after it is cooled slightly.
    5. Roll the corn in the chip mixture to get the chips to stick to the corn.
    6. Pile up the corn on a platter and top with the cheese sauce, then the avocado sauce, and finally the chile sauce. Add some pickled jalapenos on top. Serve