Creamy Corn Dip with Bacon, Jalapeño, and Cheddar Recipe
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4.9 from 3 reviews
A creamy and savory corn dip combining sweet corn, crispy bacon, tangy mayonnaise and sour cream, and a blend of Mexican cheese with a touch of jalapeno and scallions. Perfectly chilled and served with tortilla chips for a delicious appetizer or snack.
Total Time:25 minutes
Yield:8 servings
Ingredients
Main Ingredients
2 (15 oz) cans sweet corn kernels
4 slices bacon
1 cup mayonnaise
1 cup sour cream
1 cup Mexican shredded cheese
3 scallions
1 jalapeno
½ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
Instructions
Drain Corn: Drain the corn thoroughly, ensuring all liquid is removed to avoid a watery dip.
Cook Bacon: Cook the bacon in a pan over medium heat until it reaches your preferred level of crispiness, then drain on paper towels.
Chop Ingredients: Finely chop the scallions, jalapeno (remove seeds for less heat), and crispy bacon. Set these aside.
Combine Ingredients: In a medium-large bowl, combine the drained corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeno, black pepper, garlic powder, and onion powder. Stir until all ingredients are well mixed.
Refrigerate: Cover the bowl and refrigerate the dip for at least 1 hour to let the flavors meld and serve chilled.
Serve: Serve the corn dip chilled with tortilla chips as an appetizer or snack. Enjoy!
Notes
For less heat, remove seeds and membranes from the jalapeno before chopping.
Use sharp cheddar or a Mexican cheese blend for authentic flavor.
Can be made a day ahead for better flavor development.
For a vegetarian option, omit bacon and add smoked paprika for a smoky flavor.
If desired, add a squeeze of lime juice for a tangy twist.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
