This cream cheese, bacon, jalapenos, ranch, and other ingredients are packed into a delicious corn dip that makes the ideal summer appetizer. It's simple to prepare ahead of time and works well in a crock pot! Serve it with Fritos, vegetables, bread, tortilla chips, and more!
Corn Dip
There are more than enough summer flavors in this recipe for corn dip. You can prepare this extremely well-liked crowd-pleasing appetizer recipe up to two days in advance.
Jalapenos, bell peppers, red onions, and fresh garlic are sauteed with the fresh, buttery corn in bacon fat.
After that, it is baked in a creamy mixture of cheddar, Monterey Jack, cream cheese, sour cream, and ranch seasoning. Add more cheese and crispy bacon to the top, add green onions as a garnish, and watch your guests devour it.
How to Make it
Crispy bacon should be fried, then set aside and crumbled after cooling. Keep the drips in the pan.
Cut the corn's kernels off. To hold it and collect the kernels, prop it up on a bundt pan.
Corn should be sautéed in a big skillet. Add butter as needed after seasoning with salt and pepper.
Add the minced garlic, bell peppers, red onions, diced jalapenos, and cook until soft.
Sour cream, cheese, green onions, ranch seasoning, and cream cheese should all be combined.
Add corn and vegetables and stir.
Place in a baking dish and bake uncovered at 375 degrees for 20 minutes. Cook for 5 more minutes after adding the crumbled bacon.
Add green onions on top before serving.
Using Frozen or Canned Corn
- If you don't have access to fresh corn, you can substitute 3 cups of frozen corn or 2 (15 oz.) cans of canned corn.
- Fresh corn is best because, when cooked, its natural sugars release, giving the dish a bright, caramelized flavor.
Crock Pot Method
- Dip should be prepared as directed, transferred to a Crock Pot, and topped with cheese that was set aside.
- 2 hours on low heat.
- Add the bacon, then heat for a further 5 to 10 minutes. Serve!
Make-Ahead Method
- Prepare the dip, put it in a baking dish, and then sprinkle cheese on top. Bacon crumbles should be kept in Ziploc bags.
- Up to two days, cover and store in the fridge.
- Bake for an additional ten minutes covered.
Storage
For 3–4 days, place in a refrigerator airtight container.
What to Serve with Corn Dip
- Homemade Salsa
- Guacamole
- Cowboy Caviar
- Velveeta Queso Dip
Corn Dip
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.
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