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Corn Dip

This corn dip is loaded with cream cheese, jalapenos, bacon, ranch, and more! Serve it with tortilla chips, fritos, or vegetables for dipping!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 521 kcal
Course: Appetizer , Snacks
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Leave the bacon drippings in the pan.
  4. 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.
  5. 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.
  6. Add the garlic, red onion, and peppers to the skillet over medium heat and cook for 5 minutes, until softened. Remove from heat.
  7. In a large bowl combine the softened cream cheese, sour cream, Ranch Seasoning, HALF of the cheeses, and diced green onion.
  8. Add the softened vegetables and seasoned corn, stir to combine.
  9. 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.
  10. Top with remaining cheese. Bake for 20 minutes, uncovered. Add the crumbled bacon and cook for 5 more minutes.
  11. Garnish with additional green onions and serve.
  12. 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

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

% 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.