Corn Dip
User Reviews
5.0
27 reviews
Excellent
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Prep Time
24 mins
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Cook Time
24 mins
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Total Time
44 mins
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Servings
8 servings (about ¼ cup per person)
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Calories
274 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
American
Corn Dip
Report
This quick and easy corn dip makes a crowd-pleasing appetizer any time of year. My recipe takes less than an hour to make and can be served hot or cold. Recipe includes a how-to video!
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Ingredients
- 6 strips bacon cut into pieces
- 8 oz cream cheese softened
- ¼ cup sour cream
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 11 oz cans Mexicorn well drained (sweet corn with bell pepper pieces)
- 1 Jalapeño seeds removed and finely diced
- ½ cup shredded Mozzarella cheese
- ½ 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.
Equipments used:
Notes
- If you don’t have an oven-proof skillet, spread the dip into a 9” pie plate to bake and serve.
- You can substitute 4 cups of fresh sweet corn cut off the cob and ¼ cup finely chopped red and green pepper.
- I like a blend of mozzarella and cheddar cheese, but you could just use 1 cup of mozzarella or 1 cup of cheddar instead.
- This dip is best served immediately after preparing/baking, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe container and cover with foil, heat in 350F (175C) preheated oven until heated through.
Nutrition Information
Show Details
Serving
1serving
Calories
274kcal
(14%)
Carbohydrates
13g
(4%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
56mg
(19%)
Sodium
489mg
(20%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
636IU
(13%)
Vitamin C
6mg
(7%)
Calcium
126mg
(13%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8servings (about ¼ cup per person)
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 274kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 489mg | 20% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 126mg | 13% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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