Description
This corn and cream cheese dip (with crispy bacon!) is melty, cheesy, and loaded with crispy, salty bacon. This hot cream cheese corn dip is perfect for hosting game day, a family gathering, or just craving something delicious.
Ingredients
3-4 rashers of bacon (cooked until crispy and crumbled, reserve some for topping)
8-ounce block of cream cheese, softened (226g)
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon minced garlic (or dried garlic powder)
1/2 cup shredded cheddar cheese (Monterey Jack or Pepper Jack work too!)
1 cup shredded mozzarella cheese (reserve 1/2 cup for topping)
1 teaspoon smoked paprika (swap for taco seasoning)
1/4 teaspoon salt (if the bacon is salty then use less salt or taste and season to your liking)
1/4 teaspoon black pepper
3 1/2 cups corn (frozen or fresh)
1 tablespoon green onions for garnish (swap for green chilies if you love heat!)
Instructions
In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels, then crumble. Set some aside for topping.
In a large mixing bowl, combine softened cream cheese, sour cream, mayo, minced garlic, shredded cheddar cheese, 1/2 cup of mozzarella, smoked paprika, salt, and pepper. Stir until well combined.
Mix in the frozen corn and most of the crumbled bacon (saving some for topping). Stir until evenly distributed.
Transfer the mixture to a baking dish or cast iron skillet. Sprinkle the remaining 1/2 cup of mozzarella cheese on top. Top with reserved bacon. You can also sprinkle a little more smoked paprika if you like. Bake at 375°F (190°C) for 20 minutes, or until hot, golden, and bubbly.
Serve hot with chopped green onions (or green chilies for spice lovers) on top. Serve with tortilla chips, corn chips, or sliced veggies for dipping. Using a cast iron skillet keeps the dip warm for longer and adds a fun, rustic touch!
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Notes
Use room temperature cream cheese – It blends easier for a smooth, creamy dip.
Want more heat? Add diced jalapeños or a pinch of cayenne pepper.
Shred your own cheese – Pre-shredded cheese contains anti-caking agents, which can affect the texture and taste. Using freshly shredded cheese gives a smoother, meltier finish. A box grater or food processor makes this step quick and easy.
Make it ahead – Assemble in advance and bake when ready to serve.
Leftovers? Store in an airtight container and reheat in the oven or microwave.
HOW DO I PREPARE FRESH CORN?
I would fry fresh corn in a skillet with a little butter, salt, and pepper for a few minutes before adding it to the cream cheese mixture.
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American