This corn dip recipe is a perfect summer appetizer and is loaded with cream cheese, jalapenos, bacon, ranch, and more! It’s easy to make ahead of time and is also Crock Pot friendly! Serve it with tortilla chips, bread, Fritos, vegetables, and more!

Be sure to try my Pizza Dip recipe next!

Love recipes with fresh corn?! Be sure to make my super Creamy Corn Chowder next!

A hand holding a tortilla chip and dipping it into hot corn dip with bacon.

Corn Dip

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.

How to Make it

Fry bacon until crispy, set aside and crumble once cooled. Leave drippings in the pan.

Cut kernels off of the corn. Propping it on a bundt pan makes it easy to hold and catch the kernels.

Sauté the corn in a large skillet. Season with salt/pepper and add butter as needed.

Add garlic, diced jalapenos, bell peppers, and red onions until softened.

Combine cream cheese, ranch seasoning, sour cream, cheese, and green onions. 

Stir in corn and vegetables.

Transfer to a baking dish and bake at 375° for 20 minutes, uncovered. Add crumbled bacon, cook for 5 more minutes.

Top with green onions and serve.

Using Frozen or Canned Corn

  • If fresh corn is not available to you, 3 cups frozen corn or 2 (15 oz.) cans of canned corn can use used instead of fresh.
  • I recommend using fresh corn as the natural sugars release when you saute it which creates a fresh, caramelized flavor.

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.

Storage

  • Store in an airtight container and refrigerate for 3-4 days.

What to Serve with Corn Dip

A hand holding a crusty piece of bread and dipping it into hot corn dip topped with bacon.

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Corn Dip

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
5 from 8 ratings
Servings: 6
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This corn dip is loaded with cream cheese, jalapenos, bacon, ranch, and more! Serve it with tortilla chips, fritos, or vegetables for dipping!

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.
  • 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.
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Appetizer, Snack
Cuisine: American
Author: Stephanie