This creamy Hot Corn Dip is full of crispy bacon bits, spicy pickled jalapeños and three kinds of cheese. With crackers, chips or bread by its side, it’ll disappear from the bowl right before your eyes!
Cheesy Corn Dip with Bacon Bits and Pickled Jalapeños
This hot and flavorful corn dip is THE BEST. The hubs has decided it should be made weekly, and I don’t disagree. If you love corn and bacon, you’re going to be absolutely obsessed with it.
It’s a great game day munchie or special occasion snack, and it’s unbelievably easy to whip up. You literally just mix everything together and bake! Once you dunk a chip into that creamy, cheesy goodness, you won’t be able to stop until it’s gone.
Not only is it served hot to make you feel all warm and cozy, but it also has a lovely heat to it in terms of spiciness. Everyone loves a good Mexican-style appetizer, and this one would be very hard to beat!
What You’ll Need
Let’s discuss each ingredient you will need to make this mouthwatering dip come to life. Feel free to use different cheeses, omit the jalapeños or make any other desired adjustments to the recipe.
- Cream Cheese: Brought to room temperature.
- Shredded Cheeses: I usually make this with mozzarella, parmesan and either colby jack or cheddar.
- Salt & Pepper
- Paprika: Either sweet or smoked – up to you.
- Garlic Powder: For depth of flavor.
- Canned Whole Kernel Corn: Drained.
- Pickled Jalapeños: You can purchase these at the grocery store or make your own.
- Bacon: Cooked and crumbled.
- Green Onions: Sliced.
- Optional Garnishes: I like finishing off my corn dip with chopped fresh cilantro as well as more bacon bits and sliced green onions.
How to Make Hot Corn and Bacon Dip
You’ll be shocked by how little effort goes into this ultra-comforting appetizer. Let’s begin!
- Heat Oven: Preheat the oven to 350°F.
- Combine Ingredients: Combine the cream cheese, 1 1/2 cups of colby jack cheese, mozzarella cheese, parmesan cheese, salt, pepper, parika and garlic powder in a large bowl. Then add the corn, jalapeños, bacon and green onions. Stir to combine.
- Transfer to Baking Dish & Add Remaining Cheese: Spread the mixture into a 1.5 quart dish, sprinkle with the remaining 1/2 cup of colby jack cheese and bake for 20-30 minutes, or until the cheese is hot and bubbly.
- Enjoy! Serve the dip warm with crackers, chips or bread.
Tips for Success
I have a few handy tricks up my sleeve when it comes to making this Mexican-inspired dip. Go ahead and get familiar with them.
- Combine the Cheeses and Seasonings First: It’s helpful to mix the cheeses together with the seasonings before you stir in the bacon and veggies. This helps everything combine with ease.
- Save Some Cheese for the Top: You’re not obligated to set aside some of the colby jack cheese for the top of the dip, but I definitely recommend it. It gets a little crispy around the edges of the pan and just makes you want to dig right in!
- Don’t Leave it Out at Room Temperature: Make sure you don’t let your dip sit at room temperature for longer than 2 hours. Cover it and pop it into the fridge to preserve its freshness and prevent foodborne pathogens from developing.
Serving Suggestions
The only way to make this corn dip more delicious is by serving it alongside another tasty dish! Here are some ideas I know you’ll enjoy:
- Pair with another appetizer: This Tomato Avocado Salad would go well as another appetizer or side dish!
- Serve with a Mexican Casserole: Why not stick with the Mexican theme and serve your dip as a prequel to this Mexican Chicken Casserole? I’m telling you right now, you’ll be glad you did.
- Serve with Shrimp Tacos: You can’t follow up an appetizer this good with just anything. When in doubt, make my Spicy Sriracha Shrimp Tacos!
How to Store and Reheat Extra Corn Dip
Leftover corn and bacon dip should be covered tightly, stored in the fridge and enjoyed within 3 days. To reheat large portions, place the dip in a 350°F oven for 10-15 minutes, or until it’s warmed through. Reheat individual servings in the microwave.
Hot Corn and Bacon Dip
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10
- Category: Appetizer
- Method: Oven
- Cuisine: American
Description
This creamy Hot Corn Dip is full of crispy bacon bits, spicy pickled jalapeños and three kinds of cheese. With crackers, chips or bread by its side, it’ll disappear from the bowl right before your eyes!
Ingredients
- 12 oz cream cheese, room temperature
- 2 cups shredded colby jack cheese, divided (or cheddar cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 30 oz whole kernel corn (two 15 oz cans), drained
- 2 tbsp pickled jalapeños
- 1 cup crumbled, cooked bacon
- 2 green onions, sliced
- Cilantro, for garnish
- Crumbled bacon, for garnish
- Green onions, for garnish
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the cream cheese, 1 1/2 cups of colby jack cheese, mozzarella cheese, parmesan cheese, salt, pepper, paprika and garlic powder.
- Add the corn, jalapeños, bacon and green onions and stir to combine.
- Spread the mixture into a 1.5-quart dish, sprinkle with the remaining 1/2 cup of colby jack cheese and bake for 20-30 minutes or until hot and bubbly.
- Serve warm with crackers, chips or bread.
Notes
- Makes 8-10 servings.
- To Store: Cover tightly, refrigerate and enjoy within 3 days.
- To Reheat: For large portions, place dip in a 350°F oven for 10-15 minutes, or until warmed through. Reheat individual servings in the microwave.
Keywords: dip corn, mexican cheese dip, simple appetizer
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thank you for all your very good recipes it’s fun to try them I was wondering if you can use frozen corn for this recipe because I’m not a fan of canned corn Thank you for your response
So glad you enjoy everything! Frozen corn would be fine, I would just thaw it and dry it out a bit first.