Cheesy Corn, Jalapeno & Bacon Dip with Castello® Jalapeño Havarti

Preheat the oven at 370°F.

Boil the corn in salted hot water for around 7 minutes. Drain and carefully start removing the kernels from the cob with a knife, trying to achieve some small and big chunks. Set aside.

In a large skillet pan (around 10 inch) add the bacon slices and cook on a medium high heat for around 5 minutes, don’t give it too much color or it will dry when finishing it in the oven. Cut the bacon slices into 1-inch pieces and set aside half.

Go back to your corn and add it to the same skillet pan along with half of the bacon with its cooking fat, cayenne pepper, crème fraîche and ⅔ of the grated Castello Jalapeño Havarti. Mix everything well, then evenly spread in the pan.

Top this off with the remaining bacon, as well as a sprinkling of the ⅓ of Castello Jalapeño Havarti left to coat the dip, then place the pan in the hot oven for 10 minutes.

Cut the pita bread into triangles, place them into the preheated air fryer and spray them evenly with the spray olive oil, cook at 350°F for 5 minutes until crispy and golden.

Remove the dip from the oven, sprinkle with more grated Castello Jalapeño Havarti, the chives and fresh jalapeño. Dig straight in with your pita triangles. Enjoy!