Who doesn’t love a good dip, right? Whether you’re hosting a party, heading to a potluck, or just hanging out with family at home, this creamy corn dip is a total crowd-pleaser. It’s one of those recipes that will have people gathered around the snack table, raving about the flavors (and probably asking for the recipe). Ready to dive in? Let’s get started!

How to Make Creamy Corn Dip

Ingredients you’ll need for this recipe

2 (15 oz) cans of sweet corn kernels, drained
4 slices of bacon
1 cup mayonnaise
1 cup sour cream
1 cup shredded Mexican cheese blend
3 scallions, chopped
1 jalapeño, chopped
½ tsp black pepper, or to taste
¼ tsp garlic powder
¼ tsp onion powder
Tortilla chips for serving

Step by Step Guide

1. Drain the corn – This is a must! No one wants a watery dip, so make sure you get rid of all the liquid.

2. Cook the bacon. Crisp it up to your liking in a pan. Once done, chop it into small bits and try not to eat too much before it goes into the dip!

3. Chop the scallions and jalapeño. These will add a fresh, zesty kick. If you’re a fan of spice, leave the seeds in the jalapeño. If not, take them out for a milder taste.

4. In a medium-large bowl, throw in your drained corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeño, and seasonings (black pepper, garlic powder, onion powder). Give it all a good mix until everything is well combined and looks irresistibly creamy.

5. Pop the dip in the fridge until you’re ready to serve. This lets all those flavors really meld together.

6. Grab some tortilla chips and start dipping! Pro tip: this dip tastes even better after it’s had some time to chill and absorb all the flavors.

And there you have it! This corn dip is a go-to for game days, backyard BBQs, and family movie nights. It’s so quick to whip up but still has that “made from scratch” flavor that everyone will appreciate. Plus, if you’re into make-ahead dishes, you can prepare it a day in advance – just keep it covered in the fridge.

The combo of creamy, crunchy, and spicy with those salty tortilla chips is pretty much unbeatable. Just be ready to make a double batch if you’re feeding a crowd, because this dip will go fast. Give it a try and see for yourself – it might just become your new favorite! Happy dipping!

Ingredients

2 (15 oz) cans of sweet corn kernels, drained
4 slices of bacon
1 cup mayonnaise
1 cup sour cream
1 cup shredded Mexican cheese blend
3 scallions, chopped
1 jalapeño, chopped
½ tsp black pepper, or to taste
¼ tsp garlic powder
¼ tsp onion powder
Tortilla chips for serving

Instructions

Drain the corn – This is a must! No one wants a watery dip, so make sure you get rid of all the liquid.
Cook the bacon. Crisp it up to your liking in a pan. Once done, chop it into small bits and try not to eat too much before it goes into the dip!
Chop the scallions and jalapeño. These will add a fresh, zesty kick. If you’re a fan of spice, leave the seeds in the jalapeño. If not, take them out for a milder taste.
In a medium-large bowl, throw in your drained corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeño, and seasonings (black pepper, garlic powder, onion powder). Give it all a good mix until everything is well combined and looks irresistibly creamy.
Pop the dip in the fridge until you’re ready to serve. This lets all those flavors really meld together.
Grab some tortilla chips and start dipping! Pro tip: this dip tastes even better after it’s had some time to chill and absorb all the flavors.

Author: carlycampbell