This hot corn dip is made with two types of cheese, bacon, bell peppers and corn, all baked to golden and bubbly perfection. Serve your dip with a side of tortilla chips and watch the rave reviews come in!

I can never resist cheesy appetizer recipes, and I often find myself making white queso dip, chicken alfredo dip and this amazing bacon corn dip.

Hot corn dip made with two types of cheese, corn, peppers and bacon, served with tortilla chips.

When it’s warm out and corn is in season, I find myself making this hot, cheesy corn dip on repeat. You don’t have to wait until summer time to make this amazing dip – it’s great all year round and is a unexpected yet always welcomed offering.

Corn Dip Ingredients

To make this recipe, you will need butter, bell peppers, corn kernels, garlic, bacon, cream cheese, sour cream, Monterey Jack cheese, chili powder, salt and black pepper.

How Do You Make Corn Dip?

Preheat the oven, then coat a small skillet or baking dish with cooking spray. Melt the butter, then add the peppers and cook until soft. Next, stir in the corn and garlic and cook for a few more minutes. Finally, add the bacon. Transfer the corn mixture to a large bowl and add in the cream cheese, sour cream, some of the shredded cheese, chili powder, salt and pepper. Spread the dip into a pan and sprinkle the rest of the cheese over the top. Bake until the dip is bubbly and cheese is melted. You can broil the dip for a few more minutes to get a golden brown top. Add some garnishes if you like such as more corn, peppers and bacon, then serve with corn chips, carrots or celery and enjoy.

Corn, bacon and bell peppers in a skillet.

Tips For The Perfect Dip

  • Looking to save a few calories? You can use 1/3 less fat cream cheese instead of full fat cheese.
  • If you like a browned topping on your dip, try running it under the broiler for 2-3 minutes.
  • I like to add extra corn, bacon and peppers on top of my dip for a nicer presentation, but that’s an optional step.
  • This recipe works well with fresh or frozen corn kernels. Be sure to thaw the kernels if you’re going with frozen. I don’t recommend using canned corn as it contains extra salt and the texture isn’t as pleasing.
  • Leftover corn dip will stay fresh in the fridge in an airtight container or in its original baking dish covered tightly with foil for up to 3 days. Reheat the dip in the oven or microwave before serving.

Quick Tip

I recommend using freshly grated cheese. Store bought shredded cheese often contains preservatives and anti caking agents and does not melt as well.

Corn, bacon, bell peppers, sour cream and cheese in a mixing bowl.

Recipe FAQs

How do you cut corn off the cob?

If you’re using fresh corn for this dip, you’ll need to remove it from the cob before you can proceed with the recipe. There are a few simple ways to remove corn from the cob without making a huge mess. One option is to buy a corn stripper, which is a tool designed for this exact use. If you’d rather not buy another kitchen tool, lay an ear of corn flat on a cutting board and carefully slice the kernels off. You can also stand the ear of corn inside a large bowl, then cut the kernels off so that they’re all contained within the bowl.

Can you make corn dip in advance?

You can absolutely make this dip in advance. The dip can be assembled and stored covered in the fridge for up to 8 hours before you plan to bake it. You may need to add a few minutes onto the baking time to compensate for starting with a cold dip.

FOLLOW ME

A skillet of corn dip covered with shredded cheese.

Flavor Variations

There are so many different ways to customize this recipe to make it your own!

  • Protein: You can add cooked chopped chicken, shrimp or sausage to this dip.
  • Cheese: Try a different variety of cheese such as cheddar cheese, fontina or mozzarella. You can also add some crumbled cotija cheese.
  • Spicy: Add some minced jalapenos or cayenne pepper to the dip and use pepper jack cheese.
  • Beans: Add 1 cup of pinto or black beans for extra flavor.
  • Vegetables: Feel free to add more veggies such as white onion, fresh cilantro, green chiles, green onions or spinach.
  • Flavorings: You can use Greek yogurt or mayonnaise instead of sour cream. I also sometimes include some fresh lime juice.
A chip scooping up a serving of corn dip.

This corn dip will be a hit for game days, parties, or just when you want an easy and hearty snack!

More Dip Recipes

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and a review in the comments section further down the page.

5 from 16 votes

Corn Dip

AuthorSara Welch
Hot corn dip made with two types of cheese, corn, peppers and bacon, served with tortilla chips.
This hot corn dip is made with two types of cheese, bacon, bell peppers and corn, all baked to golden and bubbly perfection. Serve your corn dip with a side of tortilla chips and watch the rave reviews come in!
Time
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Appetizer
Cuisine Mexican
Serves 10

Ingredients 

  • 1 tablespoon butter
  • 1/2 cup diced bell peppers I used red and green
  • 1 1/2 cups corn kernels fresh or frozen
  • 1 teaspoon minced garlic
  • 3/4 cup bacon cooked and crumbled
  • 8 ounces cream cheese softened
  • 3/4 cup sour cream
  • 2 cups shredded Monterey Jack cheese divided use
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • additional corn, peppers and bacon for garnish optional
  • 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

  1. This recipe works well with fresh or frozen corn kernels. Be sure to thaw the kernels if you’re going with frozen. I don’t recommend using canned corn as it contains extra salt and the texture isn’t as pleasing.
  2. Leftover corn dip will stay fresh in the fridge in an airtight container or in its original baking dish covered tightly with foil for up to 3 days. Reheat the dip in the oven or microwave before serving.

Nutrition

Calories: 204kcal | Carbohydrates: 6g | Protein: 8g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 280mg | Potassium: 115mg | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 0.7mg | Calcium: 210mg | Iron: 0.5mg

Hello! I’m Sara!

Learn more about Sara

Related Posts

Free Bonus

5 Secrets to Meal Planning + Free Toolkit!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    This needs to happen at my house very soon!! This looks incredibly delicious!

  2. 5 stars
    Awesome summer dip! This will be perfect for the 4th of July! Looking forward to making this! Yum!

  3. 5 stars
    This is so easy to make and it’s great that it can also be prepped ahead of time. Such a great recipe.

  4. 5 stars
    LOVE cheesy corn dip and this is such a fabulous version 🙂 made it for a dinner party to rave reviews and will be making again later with in season corn when it’s in season. Great recipe! thanks for sharing