Corn Dip
User Reviews
5
Corn Dip
Description
The Corn Dip starts by cooking bacon until crisp and reserving the drippings. Fresh corn kernels are sautéed in the drippings with butter, seasoned with salt and pepper to develop a caramelized sweetness. Additional aromatics—garlic, red onion, bell pepper, and jalapeno—are cooked until softened, adding depth and mild heat. These vegetables are folded into a mixture of cream cheese, sour cream, ranch seasoning, cheeses, and green onions to create a creamy base.
After combining everything, the dip is transferred to a baking dish and baked until hot and bubbly. Crumbled bacon is added as a topping after baking, providing a smoky, crispy contrast. This dip presents a comforting texture with creamy, cheesy richness highlighted by fresh corn sweetness and savory bacon bits.
Serving this warm dip accompanies chips, crackers, or vegetable sticks well. It is a convenient make-ahead option that suits parties or casual snacking. If fresh corn isn’t available, frozen or canned can be substituted though fresh yields a brighter flavor from natural sugars released when sautéed.
You can also prepare the dip ahead and finish it in a Crock Pot, reheating slowly topped with cheese and bacon for an easy warm serving. Leftovers can be refrigerated for up to two days, reheated covered, adding a few extra minutes before serving.
Ingredients
- 5 Bacon strips
- 1-2 Tablespoons butter salted
- salt
- black pepper
Vegetables
- 3 cups corn you’ll need 4-5 ears, fresh
- 3 cloves garlic minced
- ¾ cup red onion diced
- 1 bell pepper diced, small red
- 2 jalapeno pepper seeded and diced
Dip
- 8 oz. cream cheese softened
- 1 cup sour cream
- 1 ranch seasoning mix equal to 2 Tablespoons, packet
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 2 green onions plus more to garnish
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
- If fresh corn is unavailable, frozen or canned corn can be used, but fresh corn enhances flavor with natural sweetness from sautéing.
- The dip can be prepared ahead, refrigerated, and baked later; add extra baking time if baking from cold.
- For an alternative cooking method, transfer the assembled dip to a Crock Pot and heat on low, adding cheese and bacon near the end before serving.
- Store leftover bacon separately to maintain crispness before topping the dip.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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