The Corn Dip We Couldn’t Get Enough Of at Family BBQs

When I think about summers growing up, I swear I can almost taste this corn dip. Every family BBQ, no matter who’s house it was at, someone would show up with a big old bowl of it. And let me tell you, it always disappeared way before anything else. There was just something about the mix of sweet corn, crispy bacon, and all that creamy goodness that made it impossible to walk by without grabbing a scoop.

I can still picture the long tables lined up in the backyard, paper plates bending under the weight of burgers, hot dogs, potato salad… and tucked somewhere between all that, was the corn dip. You had to be quick if you wanted a good scoop too, because once word got out it was there, cousins and neighbors would be swarming it. Honestly, it didn’t even matter what you dipped in it, tortilla chips, crackers, a plain old spoon if you had too!

Now that I’m older, making this corn dip for my own family BBQs just feels right. It’s crazy how one simple recipe can bring back so many memories all at once. Whether you’re new to it or just looking to relive those easy, golden days like me, this corn dip is pure summer magic.

Ingredients

• 2 (15 oz) cans of sweet corn kernels: I always make sure to drain them really well so the dip does not get watery.

• 4 slices of bacon: Cook it until it is nice and crispy, because that crunch makes every bite better.

• 1 cup mayonnaise: Good old mayonnaise makes it extra creamy, just the way we love it.

• 1 cup sour cream: It adds a tangy kick that balances out all the richness.

• 1 cup Mexican shredded cheese: A melty, cheesy blend that gives the dip so much flavor.

• 3 scallions: I like to chop them finely so you get a little pop of onion flavor in every bite.

• 1 jalapeno: Totally optional if you do not want any heat, but I love a little kick!

• ½ teaspoon black pepper, or to taste: Just enough to bring out all the other flavors.

• ¼ teaspoon garlic powder: A little sprinkle that goes a long way to make it extra savory.

• ¼ teaspoon onion powder: Because a little extra onion flavor never hurt anybody.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Drain the corn thoroughly, ensuring all liquid is removed.

2. Cook the bacon in a pan until it reaches your preferred level of crispiness.

3. Chop the scallions, jalapeño, and cooked bacon. Set them aside.

4. In a medium-large bowl, combine the corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeño, and seasoning. Stir until everything is well mixed.

5. Refrigerate until ready to serve.

6. Serve chilled with tortilla chips. Enjoy!

Tips & Tricks for the Perfect Corn Dip

• Drain the corn really well: Too much liquid can make the dip runny instead of creamy.

• Use freshly cooked bacon: Freshly made bacon adds the best crunch and flavor, do not skip it!

• Chop everything small: Smaller pieces mean you get a little bit of everything in every scoop.

• Adjust the heat: Want it spicier? Add another jalapeño or leave the seeds in. Prefer it mild? Skip the jalapeño altogether.

• Let it chill: Give the dip at least an hour in the fridge before serving so the flavors have time to come together.

• Serve it cold or warm: It is delicious straight from the fridge, but you can also warm it up if you prefer it melty.

• Customize the cheese: Feel free to swap in cheddar, pepper jack, or whatever you have on hand.

• Make it ahead: You can make this dip a day in advance, just give it a good stir before serving!