Preheat oven to 350F (175C).

Cook bacon in a 9” skillet over medium heat, stirring occasionally, until crisp and deep brown. While bacon cooks, prepare the rest of the dip.

In a separate mixing bowl, combine softened cream cheese, sour cream, sugar, salt, and pepper. Stir until smooth and creamy.

Add corn, jalapeno, cheese, and one sliced scallion (reserve remaining scallion slices) and stir gently with a spatula until combined.

Once bacon is finished cooking, remove bacon to a paper towel lined plate, drain grease from skillet (I save one of the corn cans for draining the grease into) and use a wad of paper towels to wipe the skillet mostly clean.

Add about half of the bacon to the cream cheese mixture (reserve remaining bacon) and stir until combined. Spread mixture into the skillet you cooked the bacon in.

Cover loosely with foil and transfer to 350F (175C) preheated oven and bake for 15-20 minutes or until heated through.

Remove dip, stir with a spoon, then top with reserved scallion and bacon before serving warm.

Corn chips