This corn dip recipe is a perfect summer appetizer and is loaded with cream cheese, jalapenos, bacon, ranch, and more! It’s an easy make-ahead recipe for a BBQ. Serve it with tortilla chips, bread, fritos, vegetables, and more!

This corn dip recipe has all of the flavors of summer and then some. This is a super popular appetizer recipe idea to serve a crowd and you can make it up to two days ahead of time.

The fresh, buttery corn is sauteed in bacon drippings and combined with jalapenos, bell peppers, red onions, and fresh garlic.

From there, it’s baked in a creamy combination of cream cheese, sour cream, ranch seasoning, cheddar and Monterey Jack cheese. Top it with more cheese and crispy bacon, garnish with green onions, and watch your guests devour it.

The Best Corn Dip

Sara Moore
This corn dip is loaded with cream cheese, jalapenos, bacon, ranch, and more! Serve it with tortilla chips, fritos, or vegetables for dipping!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 6 Servings
Calories 521 kcal

Ingredients
  

Corn Dip Ingredients

  • 5 strips bacon
  • 1-2 Tablespoons salted butter
  • Salt/Pepper

Vegetables

  • 3 fresh corn, you’ll need 4-5 ears
  • 3 cloves garlic, minced
  • 3/4 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
 

  • 1.Preheat oven to 375 degrees.
    2.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.
    3.Leave the bacon drippings in the pan.
    4.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.
    5.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.
    6.Add the garlic, red onion, and peppers to the skillet over medium heat and cook for 5 minutes, until softened. Remove from heat.
    7.In a large bowl combine the softened cream cheese, sour cream, Ranch Seasoning, HALF of the cheeses, and diced green onion.
    8.Add the softened vegetables and seasoned corn, stir to combine.
    9.Transfer to a baking dish.
    10.Top with remaining cheese. Bake for 20 minutes, uncovered. Add the crumbled bacon and cook for 5 more minutes.
    11.Garnish with additional green onions and serve.
    12.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
  • 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.

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.
Keyword Corn, Dip