Corn Dip
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.
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
Nutrition
Calories: 274kcalCarbohydrates: 13gProtein: 8gFat: 22gSaturated Fat: 11gCholesterol: 56mgSodium: 489mgPotassium: 189mgFiber: 1gSugar: 4gVitamin A: 636IUVitamin C: 6mgCalcium: 126mgIron: 0.4mg
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