My hot Corn Dip is the perfect easy appetizer. Made with easy to find ingredients that get baked together, you are going to love this perfect dip recipe.
This creamy corn and bacon cheese dip is super simple to make and is so delicious! We always make this for our Super Bowl bash and it disappears fast. The sweetness of the creamed corn, the saltiness of the bacon, and the spiciness of the chiles and pepper jack cheese is an addictive flavor combination that pairs perfectly with chips, crackers, bread–you name it!
Made this tonight…..Excellent!!!!!!!
Corn Dip Ingredients
This cream cheese corn dip recipe comes together in just five simple ingredients! It couldn’t be easier. For the full measurements, see the recipe card at the bottom of the post.
- Cream cheese: Make sure it’s at room temperature for a smoother texture. For best results, I recommend using a brand named full fat cream cheese.
- Bacon: This should be cooked before being added to the dip. See my tips and tricks below.
- Green chiles: For a spicy corn dip, use diced fresh jalapeños. Another great option is using pickled jalapeños.
- Creamed corn: I use canned creamed corn to make this a quick recipe, but you could also use homemade creamed corn.
- Pepper jack cheese: If this type of cheese is too spicy for your little ones, you can use some shredded Monterrey Jack, cheddar, or a combination. Read my tips on shredding cheese below.
How to Make Corn Dip
Here is a brief overview of how this corn dip with cream cheese comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Blend the corn and cream cheese. Use a hand mixer to blend the cream cheese and corn until mixed. This works best if your cream cheese is at room temperature.
- Add the other ingredients. Add the bacon, chiles, and one cup of cheese and mix.
- Bake the dip. Cover the dish and bake for 30 minutes. Remove the cover and add the remaining cheese. Bake for 15 more minutes. See below for my instructions on how to make this great dip in a crockpot.
I recommend cutting the bacon into small pieces using a sharp knife or kitchen shears and then cooking it in a hot skillet. You can also make Bacon in the Air Fryer. This is a great way to avoid the grease splatter and bacon cooking in fat. It cooks the bacon perfectly and is my favorite way to make it. If you cook bacon this way, I recommend cooking it first and then cutting it into small pieces.
Air Fryer Bacon
Hot Dips with Cheese
When you are making a recipe where cheese is one of the stars, it is really important to shred your own cheese. This is definitely the case here – just look at all those gooey gorgeous cheese pulls.
Pre-shredded cheese sounds like a good idea in theory, but those five or so minutes that you will save shredding your own cheese aren’t worth it. Pre-shredded cheese is coated in preservatives that keep it from clumping in the bag at the grocery store. But they also prevent the cheese from melting beautifully in the recipe. Your best bet is to buy a block of cheese and shred it yourself.
Make it In a Crockpot
Making this for a party and want it to stay warm? Make it in a small crockpot! Combine all the dip ingredients and add them to the small crockpot (even the cheese you top it with in the stovetop version). Cook for two hours, stirring occasionally. Enjoy when it is heated through and the cheese is melted. Keep on the warm setting for up to two hours.
How To Serve
This hot, bubbly corn dip with cream cheese is so yummy you can eat it with a spoon! However, when a spoon isn’t an appropriate option, here are some other great options
- Chips: tortilla chips, corn chips, pretzel flats, bagel chips, and pita chips would all be great with this dip.
- Bread chunks: I love using my Beer Bread cut into chunks as a dipper.
- Veggies: Carrots, cauliflower, broccoli, pea pods, celery sticks, and cucumbers would be great to serve with this dip.
Yes! Combine all ingredients and store covered in the fridge for up to 24 hours. Remove from the refrigerator and bake according to the recipe’s directions.
This dip recipe does not require any ingredients that contain gluten. With that being said, always double-check your ingredients when you are cooking for someone who cannot have gluten, especially the chips and crackers you are serving it with.
Storing and Reheating Leftovers
Store any leftover cream cheese corn dip in an airtight container in the refrigerator for up to three days. Reheat leftovers in the microwave or the oven. Remember that leftovers should only be reheated once, so only reheat the portion to plan to eat. Always use your best discretion with leftovers.
Please let me know how this recipe for corn dip goes with your gang by leaving a comment below. And enjoy every single cheesy bite!
- 8 ounces cream cheese (room temperature)
- 1/2 pound bacon cut into small pieces and cooked
- 4.5 ounces green chiles drained
- 14 ounces cream corn
- 2 cups pepper jack cheese divided
- Preheat your oven to 375 degrees Fahrenheit.
- Use a hand mixer to blend the cream corn and cream cheese. Mix in the bacon, chiles, and 1 cup of cheese. Cover and bake for 30 minutes.
- Remove the cover, top with the remaining cheese, return to the oven, and continue baking for 15 minutes.
- Serve with tortilla chips.