Print

Creamy Bacon and Corn Dip Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 101 reviews

This creamy and flavorful Corn Dip combines sweet corn kernels with crispy bacon, tangy sour cream, and melted Mexican cheese, enhanced by the subtle heat of jalapeño and the freshness of scallions. Perfect for entertaining or snacking, this no-cook dip is easy to prepare and pairs wonderfully with tortilla chips.

Ingredients

Vegetables and Produce

  • 2 (15 oz) cans sweet corn kernels, drained
  • 3 scallions, finely chopped
  • 1 jalapeño, finely chopped

Protein

  • 4 slices bacon

Dairy

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup Mexican shredded cheese

Spices

  • ½ tsp black pepper, or to taste
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

Instructions

  1. Drain the Corn: Thoroughly drain the two cans of sweet corn kernels to remove all excess liquid, ensuring your dip has a thick, creamy consistency without being watery.
  2. Cook the Bacon: In a pan over medium heat, cook the four slices of bacon until they reach your desired crispiness. Once cooked, transfer the bacon to a paper towel-lined plate to cool and drain the fat.
  3. Chop Ingredients: Finely chop the scallions, jalapeño, and the cooled, cooked bacon. Set these aside for mixing.
  4. Combine Ingredients: In a medium to large mixing bowl, combine the drained corn, sour cream, mayonnaise, shredded Mexican cheese, chopped bacon, scallions, and jalapeño. Add black pepper, garlic powder, and onion powder. Stir thoroughly until all ingredients are well incorporated.
  5. Chill the Dip: Cover the bowl and refrigerate the dip until ready to serve. Chilling helps the flavors meld together beautifully.
  6. Serve: Serve this delicious corn dip chilled alongside a bowl of crunchy tortilla chips for dipping and enjoy!

Notes

  • Make sure to fully drain the canned corn to avoid a watery dip.
  • Adjust the jalapeño quantity to control the spice level according to preference.
  • For a vegetarian version, omit bacon or substitute with a plant-based bacon alternative.
  • This dip can be refrigerated for up to 2 days; stir well before serving.
  • Use Mexican shredded cheese blend for authentic flavor, but mild cheddar or Monterey Jack also works.

Find it online: https://alinacooks.com/creamy-bacon-and-corn-dip-recipe/