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!
Servings: 6
Calories: 521kcal
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
- 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 with tortilla chips!
- 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.
Crock Pot Method
- 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!
Make-Ahead Method
- 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
Calories: 521kcal | Carbohydrates: 21g | Protein: 17g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 116mg | Sodium: 563mg | Potassium: 472mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1963IU | Vitamin C: 39mg | Calcium: 348mg | Iron: 1mg