Corn Dip
User Reviews
5.0
24 reviews
Excellent
Corn Dip
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This corn dip is loaded with cream cheese, jalapenos, bacon, ranch, and more! Serve it with tortilla chips, fritos, or vegetables for dipping!
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Ingredients
- 5 strips bacon
- 1-2 Tablespoons salted butter
- Salt/Pepper
Vegetables
- 3 cups fresh corn you’ll need 4-5 ears
- 3 cloves garlic minced
- ¾ cup red onion diced
- 1 small red bell pepper diced
- 2 Jalapeno peppers seeded and diced
Dip
- 8 oz. cream cheese softened
- 1 cup sour cream
- 1 packet ranch seasoning mix equal to 2 Tablespoons
- 1 cup cheddar cheese shredded
- 1 cup Monterery Jack cheese shredded
- 2 green onions plus more to garnish
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Instructions
- Preheat oven to 375 degrees.
- Cook the bacon in a large skillet over low heat until crispy on each side. Remove and place on paper towels. Crumble the bacon once cooled.
- Leave the bacon drippings in the pan.
- While the bacon cooks, use a sharp knife and carefully cut the kernels off the corn. Propping the corn on a bundt pan makes it easy to hold the corn and catch the kernels.
- Increase heat to medium-high and add the corn to the bacon drippings. Sauté for about 10 minutes, adding butter as needed. Season with salt and pepper.
- Add the garlic, red onion, and peppers to the skillet over medium heat and cook for 5 minutes, until softened. Remove from heat.
- In a large bowl combine the softened cream cheese, sour cream, Ranch Seasoning, HALF of the cheeses, and diced green onion.
- Add the softened vegetables and seasoned corn, stir to combine.
- Transfer to a baking dish. I use my (oven-safe) 12-inch enamel cast iron skillet to prepare the whole recipe which is also an option.
- Top with remaining cheese. Bake for 20 minutes, uncovered. Add the crumbled bacon and cook for 5 more minutes.
- Garnish with additional green onions and serve.
- Pro Tip: Prepare the bacon in a large oven-safe skillet that you can also use to bake the dip in.
Notes
- Using Frozen or Canned Corn
- Crock Pot Method
- Make-Ahead Method
- If fresh corn is not available to you, use 3 cups frozen corn or 2 (15 oz.) cans of canned corn.
- I recommend using fresh corn if possible as the natural sugars release when you sauté it which creates a fresh, caramelized flavor and richer color.
- Prepare dip as outlined, transfer to the Crock Pot and top with reserved cheese cheese.
- Heat on low for 2 hours.
- Top with bacon and heat for 5-10 more minutes. Serve!
- Prepare the dip, transfer to baking dish, and top with cheese. Store crumbled bacon in a Ziploc bag.
- Cover and refrigerate for up to 2 days.
- Add 10 extra minutes of baking time, covered.
Nutrition Information
Show Details
Calories
521kcal
(26%)
Carbohydrates
21g
(7%)
Protein
17g
(34%)
Fat
42g
(65%)
Saturated Fat
23g
(115%)
Cholesterol
116mg
(39%)
Sodium
563mg
(23%)
Potassium
472mg
(13%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1963IU
(39%)
Vitamin C
39mg
(43%)
Calcium
348mg
(35%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 116mg | 39% |
| Sodium | 563mg | 23% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1963IU | 39% |
| Vitamin C | 39mg | 43% |
| Calcium | 348mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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