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Close-up of a creamy corn dip garnished with sliced green onions and black pepper.

Creamy Corn Dip Recipe

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 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4 servings
Calories 693 kcal

Ingredients
 
 

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.
  • 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!

Notes

  • Too much moisture can make the dip runny instead of creamy. Use a paper towel to pat the kernels dry for the best texture.
  • Keep your scallions, jalapeños, and bacon bits the same size so every bite has a good mix of flavor.
  • 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.
  • Cold temps can mute the seasoning, so give it a quick taste after chilling and adjust the salt, pepper, or spices if needed.
  • 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.
  • Bake 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: 693kcalCarbohydrates: 5gProtein: 12gFat: 70gSaturated Fat: 20gPolyunsaturated Fat: 27gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 99mgSodium: 690mgPotassium: 161mgFiber: 0.1gSugar: 3gVitamin A: 599IUVitamin C: 1mgCalcium: 250mgIron: 0.5mg
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