60 mL (1/4 cup) diced tomato or halved cherry tomatoes
2–3 slices of bacon, cooked and chopped
1 green onion, thinly sliced
1/2 jalapeño pepper, seeded and diced
Fresh cilantro leaves
For the dip
Into a large saucepan, combine the corn kernels and the cream. Set over medium-high heat and bring to a simmer. Lower the heat and simmer, uncovered, until the corn kernels are tender, about 12 minutes. Remove from the heat. Break the soft fresh goat cheese logs into pieces and add to the corn mixture. Stir until the cheese is melted and incorporated. Stir in the salt and some freshly ground black pepper.
Transfer the dip to a large rectangular baking dish (about 20 × 25 cm/8 × 10 in). Broil until the dip is golden brown and bubbly.
Garnish with the iceberg lettuce, corn kernels, tomato, bacon, jalapeño, green onion and cilantro leaves. Serve with tortilla chips.