Fiesta Corn Dip with Bacon

Cut the kernels off the roasted corn cobs. A bundt pan can be used to hold the cob steady and catch the kernels.

Finely dice the roasted red and yellow bell peppers.

Mince the serrano pepper.

Slice the green onions.

In a large mixing bowl, combine the chive and onion cream cheese and sour cream.

Add the jalapeno ranch seasoning packet, onion powder, garlic powder, salt, pepper, and paprika to the bowl.

Using a hand mixer, blend the cream cheese mixture until smooth and well combined.

Add the corn kernels, diced bell peppers, minced serrano, and sliced green onions to the cream cheese base.

Add the bacon bits and shredded cheddar cheese.

Add the chopped black olives.

Using a spatula, fold all the ingredients together until everything is evenly incorporated.

Transfer the dip to a serving dish and spread evenly.

Garnish with fresh chopped cilantro and serve with corn chips or crackers.