Party-Perfect Creamy Corn Dip Recipe
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Creamy corn dip will be your next go-to snack for game day, backyard BBQs, casual potlucks, or even a laid-back night on the couch. Made with sweet corn, crispy bacon, shredded cheese, jalapeños, and bold seasoning, it’s rich, creamy, and just the right amount of spicy. It comes together in only 15 minutes with ingredients you probably already have in your kitchen.
If you loved the previous dips and sauces I shared, like caramelized onion dip, Popeyes spicy mayonnaise, or tiger sauce, this one will definitely earn a spot in your rotation. It works great on hot summer days and feels just as comforting when it’s cold out. You’ll want to keep this recipe handy because it fits in pretty much any time of year!
Why You’ll Love This Recipe
- Simple to prep: Just mix it up and chill.
- Full of flavor and texture: Creamy, cheesy, a little kick of spice, and plenty of crunch.
- Works with anything
- Quick to make
- Great for parties: It stays fresh and creamy even if it’s out on the table for a while.
- Tasty leftovers: Spread it on a sandwich or stuff it into a quesadilla for an easy next-day meal.
How to Make Creamy Corn Dip
Creamy corn dip is so ridiculously simple to make that my kids handle most of it themselves. I chop, they stir, and we’re snacking in no time. You can serve it right away, but it gets even better after a little chill time.
Scroll down for the printable recipe card with everything you need, including exact amounts and step-by-step instructions.
Ingredients You Need
- Sweet corn kernels: I like using canned corn. Just drain it and it’s good to go.
- Bacon slices: Cook ahead of time until it’s nice and crispy.
- Mayonnaise: Store-bought is totally fine, but homemade with egg yolk and a neutral oil works too.
- Sour cream: Full-fat sour cream gives the creamiest texture and the best flavor.
- Mexican shredded cheese
- Scallions
- Black pepper
- Garlic powder and onion powder
Step-By-Step Instructions
Creamy corn dip comes together fast and tastes like you spent way more time on it. In about 15 minutes, you’ll have a cheesy, smoky, well-seasoned snack that’s seriously hard to stop eating.
Step 1: Prep
Open and drain the can of corn, then dice up the scallions, jalapeño, and cooked bacon.
Step 2: Mix
Toss the corn, mayo, sour cream, shredded cheese, bacon, scallions, jalapeño, and seasonings into a mixing bowl. Give it a good stir until everything is evenly coated.
Step 3: Chill
Cover the bowl and stick it in the fridge until it’s time to serve. Grab some chips or your favorite dippers and dig in!
Substitutions
- Sweet corn kernels: Fresh corn is a great option, especially if it’s grilled or roasted. If you’re using frozen, make sure to thaw it and pat it dry so it doesn’t water down the dip.
- Bacon slices: Smoked turkey, turkey bacon, or diced ham can be used instead.
- Mayonnaise: Swap with Greek yogurt, sour cream, or avocado mayo.
- Sour cream: Greek yogurt or crème fraîche both make solid substitutes if you need one.
- Mexican shredded cheese: Cheddar, Monterey Jack, Pepper Jack, or a Colby blend are all great choices.
- Scallions: Chives, red onion, or shallots will give you a similar flavor.
Expert Tips
- Drain well: Too much moisture can make the dip runny instead of creamy. Use a paper towel to pat the corn kernels dry for the best texture.
- Chop evenly: Keep your scallions, jalapeños, and bacon bits the same size so every bite has a good mix of flavor.
- Room temp: Give your mayo, sour cream, and cheese about 10 to 15 minutes out of the fridge before mixing. This helps everything blend smoothly without clumping.
- Taste before serving: Cold temps can mute the seasoning, so give it a quick taste after chilling and adjust the salt, pepper, or spices if needed.
- Chill: Pop the dip in the fridge for at least 30 minutes so the flavors have time to come together. If you can wait until the next day, it tastes even better.
- Serve warm: Bake it in a dish at 375 F for 15 to 20 minutes. Sprinkle extra cheese on top for a golden, melty finish.
How to Store This Recipe
Store any leftover creamy corn dip in an airtight container in the fridge for up to 3 or 4 days. Just give it a quick stir before serving again, since it might separate a little while chilling.
If you prefer it warm, pop it in the oven at 350 F until it’s heated through and nice and bubbly. Freezing isn’t the best option, as the creamy texture doesn’t hold up well after thawing.
What to Serve with Creamy Corn Dip
There are so many tasty ways to enjoy this creamy corn dip. Tortilla chips, corn chips, or pita chips are always a hit, but fresh veggies like bell peppers, cucumbers, and celery make a great lighter option too.
You can even spoon it into tortillas for a quick snack or serve it next to grilled meats, burgers, or hot dogs as a fun side. It also pairs perfectly with guacamole, salsa, or other favorite dips for a crowd-pleasing spread.
More Easy Dips To Try
Creamy Corn Dip Recipe
Ingredients
- 2 (15 ounce) cans sweet corn kernels
- 4 slices bacon cooked
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded Mexican cheese
- 3 individual scallions
- 1 whole jalapeno
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Open and drain the can of corn, then dice up the scallions, jalapeño, and cooked bacon.
- Toss the corn, mayo, sour cream, shredded cheese, bacon, scallions, jalapeño, and seasonings into a mixing bowl. Give it a good stir until everything is evenly coated.
- Serve immediately or cover the bowl and stick it in the fridge for at least 30 minutes, until it’s time to serve. Grab some chips or your favorite dippers and dig in!
Notes
- Keep your scallions, jalapeños, and bacon bits the same size so every bite has a good mix of flavor.
- Cold temps can mute the seasoning, so give it a quick taste after chilling and adjust the salt, pepper, or spices if needed.
- Serve warm by baking it in a dish at 375 F for 15 to 20 minutes. Sprinkle extra cheese on top for a golden, melty finish.
