Creamy Corn Dip
This creamy corn dip is a perfect mix of sweet, smoky, and zesty flavors! Loaded with sweet corn, crispy bacon, jalapeños, and a blend of cheese, sour cream, and mayo, it’s a crowd-pleasing dip that’s ready in minutes.
Print Recipe
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.