Corn Dip
User Reviews
5
Corn Dip
Description
This Corn Dip starts by gently softening diced bell peppers in butter, then adding corn kernels and minced garlic to build a savory base. Cooked, crumbled bacon is incorporated for smoky richness. This vegetable and bacon mixture is blended with softened cream cheese, sour cream, a portion of shredded Monterey Jack, and spices including chili powder, salt, and black pepper to create a creamy, flavorful dip base.
The mixture is spread into a prepared baking dish, topped with the remaining shredded cheese, and baked at 400°F until hot and bubbling. A short broil finishes the top with a golden brown crust. Additional corn, peppers, and bacon can be sprinkled on top for garnish, adding texture and visual appeal. The resulting dip features creamy cheese, sweet corn, smoky bacon, and mild spice balanced together.
Ideal for serving immediately with tortilla chips, this dip suits parties or gatherings. Both fresh and frozen corn kernels can be used; frozen should be thawed first. The dip stores well refrigerated for up to three days and can be reheated in the oven or microwave before serving again.
Ingredients
- 1 tablespoon butter
- 1/2 cup bell pepper I used red and green, diced
- 1 1/2 cups corn kernels fresh or frozen
- 1 teaspoon garlic minced
- 3/4 cup Bacon cooked and crumbled
- 8 ounces cream cheese softened
- 3/4 cup sour cream
- 2 cups Monterey jack cheese divided use, shredded
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
- corn optional, additional for garnish
- peppers
- Bacon
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a small skillet or baking dish with cooking spray.
- Heat the butter in a large pan over medium high heat. Add the bell peppers and cook for 2-3 minutes or until softened.
- Add the corn and garlic and cook for another 2-3 minutes. Stir in the bacon.
- Place the corn mixture in a large bowl along with the cream cheese, sour cream, 1 cup of shredded cheese, chili powder and salt and pepper. Stir until well combined.
- Spread the corn and cheese mixture into the prepared dish. Top with remaining shredded cheese.
- Bake for 10-15 minutes or until dip is bubbly and cheese is melted. Broil for 1-2 minutes to brown the top.
- Top with additional corn, peppers and bacon for garnish if desired, then serve immediately with tortilla chips.
Notes
- Use fresh or thawed frozen corn kernels; canned corn is not recommended due to added salt and less desirable texture.
- Leftover dip can be stored in the refrigerator for up to 3 days in an airtight container or covered baking dish.
- Reheat the dip in the oven or microwave until warmed through before serving leftover portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 58mg | 19% |
| Sodium | 280mg | 12% |
| Potassium | 115mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 210mg | 21% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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