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!
additional corn, peppers and bacon for garnishoptional
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
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.