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DIP - Hot + Cheesy Corn Dip


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Rate this recipe 4.7/5 (13 Votes)


  • 4 slices thick-cut bacon, chopped
  • 1 teaspoon olive oil
  • 3 1/2 cups sweet corn
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 sweet onion, choppd
  • 1/2 red pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 4 green onions, sliced
  • 2 garlic cloves, minced or pressed
  • 1/2 teaspoon smoked paprika
  • 1 (17 ounce) container of 2% Greek yogurt
  • 5 ounces cheddar cheese, freshly grated
  • 5 ounces monterey jack cheese, freshly grated


Adapted from


Step 1

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add bacon. Fry until crispy and all fat is rendered, the remove bacon and let drain on a paper towel. Add corn to the skillet, cooking and stirring until golden and a bit caramely – about 6-8 minutes. Remove corn and add it to a large bowl. Add olive oil to the skillet, then add onions and red peppers with salt and pepper. Cook until softened, about 5 minutes. Add in jalapeno, green onions and garlic, cooking for just 2-3 minutes. Transfer mixture to the bowl, adding in the yogurt, paprika, bacon and 4 ounces of each cheese. Stir until combined, then top with remaining cheese.

Bake for 20-25 minutes, or until cheese is golden on top. Serve immediately with tortilla chips or crackers.

Note: this recipe works best with fresh, cooked corn straight off the cob (and caramelized), but since its not in season here yet, I used frozen corn that was thawed and completely dry.

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