This cheesy corn dip recipe is the perfect dip for your Super Bowl party or your cookout or for any regular day. It’s the perfect creamy and cheesy dip.
Recipe video:
It’s no secret that I am a cheese lover and I tend to use the excuse of having a blog to make cheesy stuff. This dish is an excuse to stuff my face with cheesy goodness.
Since Super Bowl Sunday is in a couple of days, I thought I would dedicate some few posts to the occasion. But this cheesy corn dip recipe can be used for any barbecue or gathering.
When I first ate this I knew I had discovered gold. Not only is it cheesy but this corn dip is filled with some good old bacon, jalapeños and a little seasoning. It is definitely something you will fall in love with when you dig into it.
I know traditionally you only add the corn and cheeses but I am no traditional person. Switching things up is something I enjoy doing, so if you are like me then this recipe is for you.
Before we get into the recipe, I would like to go over some ingredients:
- Corn: The main ingredient of this dish. I used can corn but fresh corn will work just fine. You would just need to cut off the corn from the cob. Roast the corn and set aside.
- Bacon: I wanted to have something else to munch on while enjoying this dip and bacon was the best thing I could add. Simply dice the bacon and cook until crispy or to your liking.
- Jalapeños: This gives the recipe a little hit and I find it balances out the cheesiness in this dip.
- Cream cheese: If you want a creamy dip then this is the perfect ingredient to add. I used a 16oz can and I know this sounds like a lot but it makes the dish ultra creamy and tasty.
- Gruyère: If you can’t get your hands on gruyère, Monterey Jack can be a good substitute but I highly recommend using gruyère.
- Cheddar cheese: I used this for the taste but mostly for the golden colour.
I hope you enjoy the recipe.
Now, let’s get into it.
Cheesy Corn Dip
Ingredients
- 16 oz Cream cheese
- 15 oz Can of corn drained
- 12 slices Bacon diced and cooked
- 1-2 Jalapeños diced finely
- 2 cups Sour cream
- 1 cup Gruyère cheese grated
- 1 cup Cheddar cheese grated
- 1 tsp Paprika
- 1 tsp Black pepper
- 1 tsp Salt
- 1/2 tsp Chili flakes
Instructions
Preheat oven to 375°F/180°C.
- In a large mixing bowl add all the ingredients and mix together until everything is well combined.
- Pour the mixture into a 9×13 casserole dish.
- Bake for 25-minutes then broil for 5-7 minutes at 400°F/200°C.
- Let it cool for 10 minutes before diving in.
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