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Sweet corn, crunchy veggies, and crispy bacon are baked in a cheesy creamy base with just the right amount of spicy heat.

Holly’s Recipe Highlights
- Flavor: Mexico street corn flavors meet creamy, savory cheese and smoky bacon in this zesty dip!
- Skill Level: This recipe is beginner-friendly and requires minimal dishes! Mix, bake, and serve from a single baking dish.
- Budget Tip: Mix in some black beans or stir in leftover chicken in Step 3 to stretch the recipe.
- Serving Suggestions: Serve with an assortment of veggies like celery, zucchini rounds, and bell pepper scoops. Or try some homemade crostini, tortilla chips, Fritos corn chips, and bagel chips for crunchy dipping!
Ingredient Tips for Corn Dip
- Corn: This recipe works with fresh from the cob, frozen (and thawed), or canned (and drained) corn.
- Dairy: Sour cream, cream cheese, and loads of melty cheddar are the flavor trifecta in this dip! Greek yogurt can be used instead of sour cream for fewer calories and a little extra protein.
- Add-Ins: Crumbled bacon adds crunch and some smoky flavor, but you can use diced ham or even leftover ground beef.
- Variations: Add a pop of color with some sliced green onions, black olives, green chilis, or jalapenos. Rotel tomatoes (taco seasonings and green chiles added) are an easy, pre-seasoned addition as well. Add a shot of Tabasco or homemade salsa for a spicy kick!
Storing Corn Dip
Keep leftover corn dip in a covered container in the refrigerator for up to 4 days and enjoy it cold or reheat in the microwave. Corn dip can also be frozen in zippered bags for up to one month. Once thawed, add fresh sour cream to make it creamy again.
More Creamy Dips You'll Love
Did you make this Creamy Baked Corn Dip? Leave us a rating and comment below!
Corn Dip
Equipment
Ingredients
- 4 ounces cream cheese softened
- ½ cup sour cream
- 3 cups corn kernels thawed or drained
- ½ cup diced red bell pepper
- 4 ounces mild diced green chilies drained, 1 can
- ½ cup cooked and crumbled bacon
- ¼ cup chopped fresh cilantro
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese divided
- garnish as desired see notes
Instructions
- Preheat the oven to 350°F and spray the baking dish with cooking spray.
- In a large bowl, cream together the cream cheese and sour cream.
- Add corn kernels, red bell pepper, green chilies, bacon, cilantro, chili powder, cumin, salt, pepper and 1 cup of shredded cheese to the bowl.
- Stir until all ingredients are thoroughly combined and spread the dip into the prepared baking pan.
- Sprinkle the remaining ½ cup shredded cheese on top.
- Bake for 30 minutes or until dip is bubbly and cheese is melted.
- Garnish with additional corn, peppers, bacon and cilantro if desired.
- Serve immediately with tortilla chips.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Dear Holly, can this corn dip be frozen if not all used on game day?
Yes this can be frozen Bryan. Portions can be frozen in zippered bags but will need fresh sour cream or cream cheese to make it thick and creamy. Enjoy!