Bacon Corn Dip
This dip is unbelievably creamy and addicting. It’s so good, you’ll want to just skip the chips and eat this with a spoon!
If it came down to it, I could live off of this dip for the rest of my life. It’s amazingly creamy, has plenty of veggies, and best of all, it has bacon. Crisp, crunchy bacon bits sprinkled right on top. What more could you ask for?
No, but really, this dip has everything you could possibly need, using up ingredients that you probably already have on hand. Best of all, you can make this ahead of time and reheat as needed. Just be sure to put aside some extra bacon because, well, some people like myself may have a bad habit of eating those first.
Now pass me a spoon, please. The chips will just get in the way!
Bacon Corn Dip
Ingredients
- 4 slices bacon, diced
- 3 cups corn kernels, frozen, canned or roasted
- ½ cup diced onion
- ¼ cup diced red bell pepper
- 1 jalapeño, seeded and diced, optional
- 4 ounces cream cheese, cubed
- 2 tablespoons milk, or more, to taste
- 2 green onions, thinly sliced
- 1 teaspoon sugar, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
- Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Stir in green onions and sugar; season with salt and pepper, to taste.
- Serve immediately, sprinkled with bacon.*
Notes
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This dip is simply amazing, made it for a party this past weekend, I’ll be adding it to my party rotation for years to come.
i made this today as a snacking option while my family enjoys some football and family game time after Thanksgiving. This is amazing!! I roasted the frozen corn myself, because we have to trader joes, and I wanted the sweet richness of roasted corn. Everything came together so beautifully and easily. It’s going to quickly become a family favorite!! Thanks!!
Could this be made the night before refrigerated and then reheated the next day?
Yes – we had the leftovers the next day and loved it just as much!
Wonderful!! Reminded me of a maque choux recipe I had forgotten about. Thanks
This is a great dip, super easy to make. It was devoured in about a half hour. Will be making again.
Thank you
How do you think this would hold up in a crockpot?
I think it should hold just fine on the WARM setting, but you may have to stir it occasionally to prevent from drying out.
Preparing this dish for my fiancee for his birthday…i cant wait!
This looks great! I’m going to make it this week for book club. We’re doing a fall theme so the corn is perfect. Question, when using frozen corn, how do you roast it? I know there’ll be too much extra liquid of I add the frozen corn straight to the pan.
Thanks!
Kelly, I prefer to use Trader Joe’s frozen roasted corn. You can also used canned corn but be sure to drain it completely to avoid any extra liquid in this dish.
Thanks Chungah! Should I let the corn thaw before cooking?
There’s no need to thaw prior to using. That’s what makes this recipe so quick and easy!
i know I am weird and not really a fan of warm cream cheese so I prepared this as a cold dip. I thought it was wonderful!
This looks amazing! I want to make it for a BBQ this weekend but I’m wondering if it can served chilled. Did anyone try it cold?
Made this dip for a football party! 3 of us are gluten and dairy free so I tweaked it with gluten/dairy free products and it was delicious! I didn’t tell anyone I had substituted the ingredients and everyone was raving about it! I used
Tofuti Cream Cheese and rice milk 🙂
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Would it still be good after the warmth of the oven is gone. Would love to do for tailgate party
Sharon, these are best served hot, although I’d personally eat this dip all day long even if it was cold!
Just made this tonight and the kids love eating it with Ritz veggie crackers. Thanks for the great recipe.
I made this last night and you are right, it is damn delicious! Thank you!
Yummy…I used 1can corn 1can hominy because it’s what I had. I only used 2 pieces of bacon & added chili powder & onion powder…very good stuff.
This dip is so good! I did not skip the chips because I love the salty crunchiness with the creamy sweet corn. (I used tortilla chips) BONUS – this dip is even better warmed up the next day! The flavor is enhanced when the smokiness of the bacon and the sweetness of the corm meld together overnight. This is easily a make ahead dish. Just make another batch of fresh crispy bacon to top it with. Thank you Chungha!
YUMMO! I had leftover sweet corn and wanted to make a dip….went on Pinterest and found your lovely recipe. Just finished it, had a sample taste and YUM! I am bringing it to a Bible Study picnic tonight and I think I’d better bring the recipe along because I know there will be requests. Thanks for posting it!
this sounds very dangerous!
I made this tonight to share with my neighbors and it was a hit! I love the combinations of creamy and kick.