This Bacon Corn Dip is creamy, cheesy, spicy and simply decadent. Let’s not forget it’s loaded with corn and bacon, because bacon makes everything better. Perfect snack or appetizer!
Bacon Corn Dip
Hot corn dip usually makes me very happy, but bacon corn dip makes me completely silly and giddy. Why is that? Well bacon, as we know, is one of my favorite foods because let’s be real, is there anything better? I love it crisped up, hot from the griddle, and maybe even sometimes dunked in maple syrup.
Sweet corn is also another favorite food of mine, but when you combine the two together, plus throw in some cheesy goodness, we’re talking something crazy delicious.
The King Of Dips
This corn dip is one of those appetizers that everyone will go nuts over. It’s perfect for game day, perfect for a snack, just overall perfect for everything. It’s also so easy to whip up and only requires cleaning one skillet! Do not let the summer pass you by without making this dip.
Ingredients In Bacon Corn Dip
- Bacon –Â Chopped up and uncooked, for now.
- Jalapenos –Â I used pickled jalapenos for this recipe but if fresh is all you have on hand feel free to use that instead.
- Garlic –Â Use as much or little as you like.
- Â Corn –Â I prefer to use fresh corn cut right from the cob as it really makes this dip magical. Frozen or canned can also be used if that’s all you have on hand.
- Mayonnaise –Â The creamy component to this dish that adds a little tang.
- Green onions –Â Fresh and chopped up fine.
- Mozzarella –Â I wanted to use something that melts beautifully and will give us those oh so stretchy cheese pulls.
- Salt and pepper – To taste.
How To Make Bacon Corn Dip
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Fry up the bacon: Add the cut bacon to a large skillet and allow to cook until brown and crispy. Don’t drain the fat. Add the jalapeños and garlic and cook for about 30 seconds.
- Combine the rest of the ingredients: Stir in the corn and cook, stirring occasionally, until the corn is golden and starts to char. Add the mayonnaise, green onions and 1 1/2 cups of the mozzarella cheese. Stir everything together well, then season with salt and pepper as needed.
- Finish the dip: Top with remaining mozzarella cheese then place under the broiler until bubbly and golden brown on top. Top with more green onions and serve hot with tortilla chips or crackers.
Tips For Making The Best Bacon Corn Dip
- I recommend using fresh corn on the cob versus the canned or frozen corn. However, don’t stress if it’s not the season and you can’t find fresh corn, frozen or canned will be just as good. When cooking the corn, the secret is to cook it until thoroughly golden and looks almost charred. Alternatively you can grill your corn for the same effect, but I like cooking it in the bacon fat for that extra decadence.
- Choose a good cheese and shred it yourself. I love a good fresh mozzarella cheese in this dip for that extra stretchy cheese, but Monterey Jack, provolone, gruyere or even Swiss cheese would work great. Just shred it yourself.
- Mayonnaise is key in this dip to make it extra creamy. Replacements or additions could be sour cream or even cream cheese.
Looking For More Delicious Dips? Try These Recipes:
- Mexican Street Corn Salad
- Spicy Cheesy Corn and Tomato Dip
- Crockpot Bacon Queso Blanco Dip
- Chile Con Queso
- Spinach Artichoke Dip
- Baja Spinach Dip
- Skillet Pizza Dip
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Bacon Corn Dip
Ingredients
- 8 oz bacon chopped, uncooked
- 4 oz pickled jalapeños chopped
- 2 cloves garlic minced
- 4 cups corn about 5 ears), cut from the cob
- 1 cup mayonnaise
- 4 green onions chopped
- 2 cups mozzarella cheese shredded
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
Instructions
- Add the chopped bacon to a large oven safe skillet and cook until browned and crispy. Do not drain the fat.
- Stir in the jalapeños and garlic and cook for 30 seconds or until the garlic is aromatic.
- Stir in the corn and cook, stirring occasionally, until the corn is golden and starts to char. Should take 3 to 5 minutes.
- Add the mayonnaise, green onions and 1 1/2 cups of the mozzarella cheese. Stir everything together well, then season with salt and pepper as needed.
- Top with remaining mozzarella cheese then place under the broiler for 3 to 5 minutes, until bubbly and golden brown on top.
- Top with more green onions or other herbs like cilantro if desired. Serve hot with tortilla chips or crackers.
Video
Recipe Notes
- The pickled jalapeños I used were quite spicy, so if you prefer less spicy, you can used canned green chiles instead. Also fresh jalapeños will work as well in this recipe.
- Other cheeses that would work well would be Monterey Jack cheese, provolone or gruyere cheese.
- This bacon corn dip can be made ahead of time. Simply do everything up to and including step 5, then let it cool. Once cooled cover with plastic wrap or aluminum foil and keep in the refrigerator until ready to pop in the oven and broil.Â
Ooh. Black beans look like they’d play nice in that pan. Thanks for the recipe!
I added substituted the jalapeños for green chili’s for sensitive tastes in the family. I also added some paprika and chili power tsp of each. This is so yummy my husband was pleased!
Sounds very tasty. I think you could even do this in a cob loaf (I’m going to try it next weekend). Make up until (and including) step 4. Cut the top off the cob loaf, scoop out the inside. Put the dip into the loaf. Continue with steps 5 and 6. Serve in the loaf – use the lid and bread you scooped out of the inside to dip into the dip, then break the bread off the loaf and dip. If you want crusty bread, you could put the lid upside down and the scooped out bread onto a tray and put with the loaf under the broiler.
If you don’t have fresh corn can frozen be used instead?
Yes, it’s mentioned in the tips.
Yum! This was so good. I can’t wait to make it again!