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Loaded Corn Dip
This Corn Dip recipe is loaded with cream cheese, bacon, green chiles, cheese, and of course, corn! It’s a simple recipe that’s packed with flavor in every bite, and it comes together in minutes. Serve it hot with some tortilla chips or toasted bread.
Creamy, sweet corn dip is perfect for parties, game day, picnics, and get togethers. It’s an easy appetizer that is full of sweet corn in every bite. Customize with fresh or canned corn, or add a little kick with some jalapenos.
For more cheesy dip recipes, you should definitely try my Spicy Sausage Dip and Hot Artichoke Dip.
Table of Contents
Ingredients for Loaded Corn Dip
- Canned Corn – You need two well drained cans of sweet corn, or about 3 cups. Frozen or fresh works too.
- Cream Cheese – Full fat block style is best.
- Sour Cream – Full fat is my preference for an ultra creamy dip. For something lighter, you can use plain Greek yogurt. You could also use mayonnaise if that’s your preference.
- Bacon – Cooked crisp and chopped into bits.
- Canned Green Chiles –
- Freshly Grated Cheese – Mix of jack and sharp cheddar cheese.
- Garlic Powder
- Salt
- Green Onions – for garnish.
How To Make Loaded Corn Dip
Be sure to check the recipe card below for full ingredients & instructions.
- Prep. Preheat the oven to 350°F. Grease a 2-quart baking dish with nonstick cooking spray. Drain the corn in a colander.
- Mix. Stir all of the ingredients together (except green onions) in a medium sized bowl. Set aside a few bacon crumbles and some of the cheese for topping.
- Bake. Pour the dip in a baking dish and top with cheese and bacon. Bake for 25-30 minutes or until the cheese is melty and the dip is hot and bubbly.
- Serve. Garnish with thinly sliced green onions or fresh chives and serve with your choice of dippers.
FAQs
Can you make this dip in advance?
Yes! Prepare the dip and pour it into a baking dish. Add the toppings and cover with plastic wrap or foil and refrigerate up to 24 hours. Let it sit out on the counter while you preheat the oven, then bake as directed.
How long can you leave dip out at a party?
Most dips (especially dips with meats, cheese, or cream) should not sit out longer than 2 hours.
How to Serve
There are a variety of options to serve with your dip. I like to serve a few different options.
- Tortilla chips
- Toasted bread (crostini)
- Crackers
- Fritos Scoops
- Raw veggies
Variations
Spicy: Want to add some heat to this dip? Add a half teaspoon of red chile flakes or swap out the mild green chiles for jalapeno peppers.
Lighter: Swap out the cream cheese and sour cream for light or fat free versions. Plain Greek yogurt can be used in place of sour cream.
Southwest: Add a tablespoon of taco seasoning and replace a cup of the corn with a cup of black beans. Or replace a cup of corn with a cup of diced red bell pepper.
Storing and Reheating Leftovers
Storage: Transfer cooled dip into an airtight container and store in the fridge for up to 3-4 days.
Freezing: This dip may be frozen, but it’s not something I really recommend. The sour cream in the dip can alter the texture when thawed.
Reheating: Reheat in the microwave for 15-30 seconds.
Expert Tips
- Drain your canned corn really well or you could end up with a soggy dip.
- If you want to use fresh corn kernels, you need about 3 cups of cooked corn.
- If using frozen corn, you can mix it in frozen.
- Let the cream cheese sit out, unwrapped, for 30 minutes to an hour to soften.
- You can serve this dip hot or cold, although I prefer hot and melty cheese.
More Cheesy Appetizers
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Loaded Corn Dip
This Corn Dip recipe is loaded with cream cheese, bacon, green chiles, cheese and corn! It's an easy appetizer that's packed with flavor.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 30 ounces canned corn drained well
- 4 ounces cream cheese room temperature
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/2 pound bacon cooked crisp and crumbled, divided
- 4 ounces canned green chiles
- 1 ½ cups freshly grated jack cheese divided
- 1 ½ cups freshly grated sharp cheddar cheese divided
- Sliced green onions for garnish, if desired
Instructions
- Preheat the oven to 350 degrees F. Grease a 2 quart baking dish with nonstick cooking spray.
- In a medium sized bowl, combine corn, cream cheese, sour cream, garlic powder, salt, bacon (2 tablespoons reserved), diced green chiles, 1 cup Jack cheese and 1 cup cheddar cheese.
- Pour the dip into the prepared baking dish. Top evenly with remaining cheese and reserved bacon crumbles.
- Bake at 350 degrees for 20-30 minutes or until the cheese is melted and the dip is hot and bubbly.
- Serve immediately with tortilla chips or crackers.
Notes
Make Ahead: Prepare the dip and pour it into a baking dish. Add the toppings and cover with plastic wrap or foil and refrigerate up to 24 hours. Let it sit out on the counter while you preheat the oven, then bake as directed.
Storage: Transfer cooled dip into an airtight container and store in the fridge for up to 3-4 days.
Freezing: This dip may be frozen, but it’s not something I really recommend. The sour cream in the dip can alter the texture when thawed.
Reheating: Reheat in the microwave for 15-30 seconds.
Nutrition
Calories: 498kcalCarbohydrates: 16gProtein: 9gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 72mgSodium: 533mgPotassium: 202mgFiber: 1gSugar: 1gVitamin A: 510IUVitamin C: 7mgCalcium: 190mgIron: 1mg
Have you tried this in a crockpot, I cook for veterans at our legion Post 104 and this along with some of your other recipes sounds like something they would like, thank you for sharing them🇺🇸☺️✝️
Hi Kathy! Yes I think it would work great in a 3-4 quart crock pot! Cook the bacon in a skillet first, and drain out the grease. But then you could dump everything else ito the crock pot, cover and cook on low for 1-2 hours or until everything is melted and well combined. Good luck and let me know how it turns out!