This quick and easy corn dip makes a crowd-pleasing appetizer any time of year. My recipe takes less than an hour to make and can be served hot or cold. Recipe includes a how-to video!
2 11oz(2 311g)cans Mexicornwell drained (sweet corn with bell pepper pieces)
1jalapenoseeds removed and finely diced
½cup(57)shredded mozzarella cheese
½cup(57g)shredded cheddar cheese
2scallionsthinly sliced, divided
Corn chipsfor dipping
Instructions
Preheat oven to 350F (175C).
Cook bacon in a 9” skillet over medium heat, stirring occasionally, until crisp and deep brown. While bacon cooks, prepare the rest of the dip.
6 strips bacon
In a separate mixing bowl, combine softened cream cheese, sour cream, sugar, salt, and pepper. Stir until smooth and creamy.
8 oz cream cheese, ¼ cup sour cream, 2 teaspoons granulated sugar, ¼ teaspoon salt, ¼ teaspoon ground black pepper
Add corn, jalapeno, cheese, and one sliced scallion (reserve remaining scallion slices) and stir gently with a spatula until combined.
2 11 oz cans Mexicorn, 1 jalapeno, ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese, 2 scallions
Once bacon is finished cooking, remove bacon to a paper towel lined plate, drain grease from skillet (I save one of the corn cans for draining the grease into) and use a wad of paper towels to wipe the skillet mostly clean.
Add about half of the bacon to the cream cheese mixture (reserve remaining bacon) and stir until combined. Spread mixture into the skillet you cooked the bacon in.
Cover loosely with foil and transfer to 350F (175C) preheated oven and bake for 15-20 minutes or until heated through.
Remove dip, stir with a spoon, then top with reserved scallion and bacon before serving warm.
Corn chips
Video
Notes
Skillet substitute
If you don’t have an oven-proof skillet, spread the dip into a 9” pie plate to bake and serve.
Substituting fresh corn/peppers
You can substitute 4 cups of fresh sweet corn cut off the cob and ¼ cup finely chopped red and green pepper.
Cheese
I like a blend of mozzarella and cheddar cheese, but you could just use 1 cup of mozzarella or 1 cup of cheddar instead.
Storing
This dip is best served immediately after preparing/baking, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe container and cover with foil, heat in 350F (175C) preheated oven until heated through.