Go Back
+ servings
Hot corn dip made with two types of cheese, corn, peppers and bacon, served with tortilla chips.
Print

Corn Dip

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!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 204kcal
Author Sara Welch

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.

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