BACON, CHEESE, AND JALAPENO CORN DIP

BACON, CHEESE, AND JALAPENO CORN DIP 8 strips bacon 8 ounces cream cheese, room temperature 1 can (11 ounces) whole kernel sweet corn, drained 1 jalapeno pepper, seeded and diced 1 cup mozzarella cheese, shredded ½ teaspoon salt Dash of cayenne pepper 1/8 cup fresh basil, chopped 1/4 cup Parmesan cheese, to taste Unsalted tortilla chips Pre-heat oven to 350°F. Fit an oven-proof rack over a baking sheet. Lay the bacon strips over the rack and bake for 20 to 30 minutes, until the bacon is cooked. All the bacon to cool. Coarsely chop into 1/2-inch pieces. Set aside. Increase the oven temperature to 400°F. In a medium bowl, beat the cream cheese with a hand mixer until smooth. Use a wooden spoon to stir in 3/4 of the bacon pieces and the corn, jalapeno, mozzarella cheese, salt, cayenne pepper, and basil. Transfer to an oven-proof skillet and spread to form an even layer. Bake for 20 minutes, until the edges begin to bubble. Sprinkle on the Parmesan cheese and garnish with the remaining bacon. Serve hot with chips.