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+ servings
A hand dipping a baguette into cheesy corn casserole topped with bacon.
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5 from 5 ratings

Corn Dip

This corn dip is loaded with cream cheese, jalapenos, bacon, ranch, and more! Serve it with tortilla chips, fritos, or vegetables for dipping!


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


  • 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


  • 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


  • 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.


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.


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