This warm corn dip is creamy, cheesy, gooey and good. There is just a little bit of spicy kick and of course a little bit of bacon too. Grab a tortilla chip and dig in.
This creamy corn dip recipe is loaded with corn, bacon, cheese and just a bit of jalapeno. There is just a bit of spice that adds to the great taste.
It is absolutely perfect with tortilla chips. Make it for a BBQ, potluck or party. It is a hit with our crowds every time we serve it!
I don’t know about you, but I am a sucker for dips. That is especially the case if they are warm and cheesy.
But if you really want to lure me in, serve up a hot cheese based dip. I’d follow you anywhere for some good queso!
But this corn dip is probably the one I have made the most in the last five years. I can’t wait for you to make it and fall in love too.
It has that great mix of savory cheese and bacon with the slightly sweet corn. A smattering of bright fresh herbs on top adds to the flavor explosion.
A salty tortilla chip is our favorite way to dig in, but pita chips would be another wonderful option. You could even dive in with a thin slice of baguette or some veggies. If you use something different please let me know how it goes.
I originally shared this recipe in 2015. It was a hit then and still is now.
We have enjoyed it several times over the years, so I figured the post was overdue for a makeover. Hopefully the additional information and video will help convince you to whip up a batch soon!
How Do I Adjust The Spice Level?
Jalapenos can be hit or miss on how hot they are. Even in one batch of stuffed jalapenos, all from the same plants, some will be mild and some will be eye wateringly spicy.
So unfortunately it can be a bit of a roll of the dice. However there are some things you can do to help ensure you get the right spice level.
If you want to keep your dip super mild, use a can of chopped green chilies instead of the jalapeno. That keeps it easy and assuredly on the milder side.
Removing the ribs and seeds from the jalapeno will help keep it less spicy as well. Just leave them in if you want to turn up the heat a notch.
For a spicier dip, toss in a second jalapeno. Or allow your guests to add a little extra heat on their own by serving some pickled jalapenos along with it.
Or switch to using pepper jack cheese instead of Monterey. There are so many easy ways to adjust the heat up or down according to your taste.
What if I don’t have frozen corn?
This tasty cream cheese and corn dip recipe calls for a pound of frozen corn, but you can use two 15 oz cans of sweet corn. Just make sure to drain the liquid out. Or use about 4 ears of corn on the cob.
Can I make this hot corn dip on a pellet grill?
Of course! Using a pellet grill to heat up this cheesy dip will give it another layer of smokey flavor that is sure to be delicious. You can cook it at a lower temperature, just give it a little more time to make sure all of the cheese is warm and gooey.
More Fun Snack Recipes
Bacon pineapple jalapeno popper dip is another great flavor combination for a creamy dip with a bit of spice. It’s a great way to get the taste of poppers for a crowd without all the work.
If you like the kick of lime juice and chili powder, try making Mexican street corn dip. It is a cold dip so it is a little different than this recipe but really good in its own way.
Like an open faced tea sandwich, cucumber ranch bread bites are a great appetizer especially in the spring and summer. Fresh, simple and great for making a bit ahead!
Dilly ranch Chex mix is full of flavor and is perfectly munchable. It’s a great grab and go snack or fun for a party.
If you are a fan of crunchy sweet and salty snack mixes, you are going to love caramel Crispix mix! The crisp caramel coating on this cereal and peanut mix is absolutely perfect.
Did you make this great recipe? Please leave a review in the recipe card below!
- 1/2 pound bacon
- 8 ounces cream cheese, softened
- 1 jalapeno pepper, diced
- 1 pound frozen corn, thawed
- 8 ounces Monterey jack cheese, shredded
- 1/2 cup sour cream (or plain yogurt)
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- Tortilla chips for serving
- Preheat oven to 400°F
- In an oven-safe skillet (I have used both a 9 and 12" cast iron skillet and both worked great), cook the bacon until crisp. Remove bacon, set aside to cool. Drain most of the bacon grease, leaving just enough to coat the pan.
- In a large bowl, stir together cream cheese, jalapeno, corn kernels, shredded jack cheese, garlic powder and yogurt (or sour cream). Fold in chopped bacon.
- Spread in skillet and bake for 20 minutes.
- Remove from oven and sprinkle with chopped herbs. Serve with tortilla chips or big corn chips.
Scrape the seeds and membranes out of the jalapeno for a milder dip, leave them in for a bit more heat. Or use a can of green chiles for a milder but still delicious dip.
Feel free to use fresh corn instead of frozen if you would like.
You can also experiment with using cheddar cheese or cotija cheese instead of Monterey jack if you want.
If you don't have an oven safe skillet, you can make this dip in a 8-9-inch baking dish.
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Amount Per Serving: Calories: 284Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 60mgSodium: 497mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 14g
All nutritional information is estimated and will depend on the exact ingredients you use.