Creamy Corn Dip Recipe

A bowl of creamy corn dip, topped with chopped green onions and black pepper with chips on the side.

Author: Jessica Haggard

If you’re looking for a snack that’s big on flavor and low on effort, this creamy corn dip has you covered. It comes together in 15 minutes with simple ingredients like sweet corn, crispy bacon, shredded cheese, and a mix of bold seasonings. Whether you’re having friends over, heading to a potluck, or just need a snack at home, this easy appetizer is always a hit and never lasts long.

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Prep Time 15

Total Time 15

Course Appetizer

Cuisine American

Servings servings

Calories 540 kcal

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.

Serve: Serve with tortilla chips, corn chips, pita chips, or fresh veggies like bell peppers, cucumbers, and celery. Spoon it into tortillas alongside grilled meats, burgers, or hot dogs. It also pairs well with guacamole, salsa, or other dips.

Store: Keep leftover creamy corn dip in an airtight container in the fridge for 3 to 4 days. Stir before serving, since it may separate a bit. To reheat, bake at 350 F until warm and bubbly. Freezing isn’t recommended, as it can affect the texture.

Nutrition

Calories: 540kcalCarbohydrates: 23gProtein: 11gFat: 47gSaturated Fat: 13gPolyunsaturated Fat: 19gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 60mgSodium: 782mgPotassium: 295mgFiber: 3gSugar: 8gVitamin A: 449IUVitamin C: 3mgCalcium: 263mgIron: 1mg

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