This creamy, irresistible Corn Dip is the ultimate crowd-pleaser, blending sweet kernels with rich, cheesy goodness. In just 44 minutes, you’ll have a dish that’s perfect for parties, game nights, or cozy gatherings. The combination of smooth cream cheese, sharp cheddar, and a hint of spice creates a flavor explosion that’s impossible to resist.
Each bite offers a delightful mix of textures—crunchy corn, velvety cheese, and a touch of zesty jalapeño for a subtle kick. It’s a guaranteed hit that will have everyone reaching for seconds.
Not only is this dip delicious, but it’s also incredibly easy to whip up, making it a go-to recipe for busy hosts. The golden, bubbly top straight from the oven is as inviting as the first scoop. Serve it warm with tortilla chips or fresh veggies for a satisfying crunch.
With 274 calories per serving, it’s indulgent yet balanced, offering a mix of protein, fiber, and vitamins. Whether you’re hosting a party or enjoying a quiet night in, this Corn Dip is sure to bring smiles and empty bowls.
Ingredients for Corn Dip
- 6 strips bacon, cut into pieces
- 8 oz (226 g) cream cheese, softened (leave at room temperature for easier mixing)
- ¼ cup (60 g) sour cream
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cans (11 oz/311 g each) Mexicorn, well drained (sweet corn with bell pepper pieces)
- 1 jalapeno, seeds removed and finely diced (adjust for spice preference)
- ½ cup (57 g) shredded mozzarella cheese
- ½ cup (57 g) shredded cheddar cheese
- 2 scallions, thinly sliced, divided (reserve half for garnish)
- Corn chips, for dipping
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Cook bacon: In a 9” skillet over medium heat, cook bacon pieces, stirring occasionally, until crisp and deep brown. Remove bacon to a paper towel-lined plate. Drain grease from the skillet (save one of the corn cans for draining) and wipe the skillet mostly clean with a paper towel.
- Prepare the dip base: In a mixing bowl, combine softened cream cheese, sour cream, sugar, salt, and pepper. Stir until smooth and creamy.
- Add mix-ins: Gently stir in the drained Mexicorn, diced jalapeno, shredded mozzarella, shredded cheddar, and half of the sliced scallions (reserve the rest for garnish).
- Incorporate bacon: Add half of the cooked bacon to the cream cheese mixture and stir until combined.
- Assemble and bake: Spread the mixture into the skillet used for the bacon. Cover loosely with foil and bake in the preheated oven for 15-20 minutes, or until heated through.
- Garnish and serve: Remove the dip from the oven, stir gently with a spoon, and top with the reserved scallions and bacon. Serve warm with corn chips for dipping.
Perfect Pairings: Serving Suggestions
This creamy Corn Dip is a crowd-pleaser and pairs wonderfully with corn chips for a classic combo. For a fun twist, try serving it with tortilla chips, pita wedges, or even sliced baguette. It also makes a great topping for baked potatoes or a flavorful spread for sandwiches!
Make It Your Own: Recipe Variations
Customize this dip to suit your taste! Swap the jalapeno for diced green chiles for a milder flavor, or add a dash of hot sauce for extra heat. For a smoky twist, use pepper jack cheese instead of cheddar. You can also add diced red bell pepper or black beans for more texture and color.
Keep It Fresh: Storage and Reheating
Store leftover dip in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second intervals, stirring in between, until heated through. Add a splash of sour cream if it thickens too much.
Time-Saving Tips for Busy Cooks
To speed up prep, use pre-cooked bacon or cook it in the microwave. You can also use frozen corn (thawed and drained) instead of canned Mexicorn. If you’re short on time, skip the oven step and serve the dip cold—it’s just as delicious!
Corn Dip
Ingredients
- 6 strips bacon cut into pieces
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 11 oz cans Mexicorn well drained (sweet corn with bell pepper pieces)
- 1 jalapeno seeds removed and finely diced
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 scallions thinly sliced, divided
- Corn chips for dipping
Instructions
- 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