My hot Corn and Cream Cheese 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, more mild 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
Stir in 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.
Tips and Tricks
- Skip frying the bacon. If you want a hands off way to make the bacon, try my Air Fryer Bacon or my Oven Baked Bacon.
- Shred your own cheese. When cheese is the star of the show, like it is here, I highly recommend shredding it from the block as pre-shredded cheese is coated in preservatives that prevent it from melting well.
- Make it in a slow cooker. This dip is perfect to throw together in a small slow cooker. Combine all the ingredients (I recommend chopping up the cream cheese first) and stir them together right in the slow cooker. Cook for 2 hours and serve warm right from the slow cooker.
- Make it ahead of time. 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.
How To Serve
- 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.
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!
Corn Dip
Ingredients
- 8 ounces cream cheese room temperature (227 grams)
- 14.75 ounces cream corn (418 grams)
- 1/2 pound bacon cut into small pieces and cooked (226.8 grams)
- 4 ounces green chiles drained (113 grams)
- 2 cups pepper jack cheese divided (226 grams)
- green onions chopped (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Spray a small baking dish with cooking spray. (See notes for how to cook in a slow cooker.)
- Use a hand mixer to blend the cream corn and cream cheese in a medium bowl. Mix in the bacon, chiles, and 1 cup of cheese.8 ounces cream cheese, 14.75 ounces cream corn, 1/2 pound bacon, 4 ounces green chiles, 2 cups pepper jack cheese
- Pour the mixture into the prepared baking dish. Cover and bake for 30 minutes.
- Remove the cover, top with the remaining cheese, return to the oven, and continue baking for 15 minutes. Top with chopped green onions if desired.2 cups pepper jack cheese, green onions
- Serve with tortilla chips.
Recipe Video
Notes
Heather @ French Press says
I should NOT have looked at this while hungry. I am seriously drooling and now my stomach is growling too :) amazing lisa
Jessica Lane says
YES YES YES PLEASE! This looks fantastic – perfect for Patriots time! Or any football time really! :)
Thanks Jessica! Your comments always make my day :)
stacy says
This looks great. I have saved it for my next Paleo cheat day.
Claire @ A Little Claireification says
OMGosh Lisa. This is so much better than Frankenstein treats.. lol Now my mouth is watering!! YUM!! Pinning!
Dorothy @ Crazy for Crust says
This week has been insane. I’m so glad Halloween is over. And I want to eat this dip all by myself. I’m not sharing!
Sarah says
Holy yikes that looks insanely good! Pinning for party time…or just me and the couch time :)
Thanks Sarah!
Heather says
I was wondering, could I cook this in a small crockpot? Looking to serve this on Thanksgiving. And as far as Pinterest goes, I did find this recipe here, so it’s all good. ;-)
Hahahaha Heather! Aren’t you glad Pinterest came up with such a yummy looking appetizer for yoU?? :)
You could for sure make this in a crockpot, but I would mix the cheese in and add a little more of it, rather than have it brown on top.
Tonia says
Okay….that looks absolutely amazing!
So cheesy and delicious Tonia!
Veronica says
This was good, but we made a few adjustments for the little ones in our house. We used a sprinkle of cayenne pepper instead of the can of jalapenos and used cheddar cheese instead of the pepper jack. It turned out nicely.
Glad you liked it Veronica!
Ramona Ham says
Thank You-Thank You-Thank You for posting this delicious sounding recipe. I have been racking my brain (or what’s left of it) for something to serve at this years Super Bowl Party and THIS IS GOING TO BE IT! Amazing, and I already have ALL the ingredients. :)
I hope you love it Ramona!