Updated: Aug 24, 2022
This dip is perfect all year round! If it's not sweet corn season, swap fresh corn for frozen. We also love that it satisfies a variety of taste buds and can be prepped well in advance.
We love corn! Maybe it’s the Indiana in us! With the Super Bowl around the corner, I (Ricca) wanted a new dip recipe and decided the star of the dip would be corn. From there, Cheesy Fried Corn Dip was born. I love the many flavors of this dip. From the sweet and tangy peppers, to the smoky bacon, to the creamy white cheeses, this dip will be a crowd pleaser.
Cheesy Fried Corn Dip is also pretty quick and easy to put together, plus you can make it ahead of schedule! Place it in the refrigerator for up to 2 days before baking or in the freezer up to 2 months in advance.
Have fun! I came up with a variety or different toppings to serve as a garnish with this dip. Try one of my suggestions or come up with your own. Place the toppings on top of the dip or buffet style for guests to top their own.
I haven’t tried making this dip in a crock pot, but I think it would work! My suggestion would be, if you are able to place your crock pot dish in the oven, do so to broil the cheese on top. Then, place the dish back inside the heating element to keep on low.
Please let us know what you think of this dip by leaving a comment below, or by sharing a post on social media and tagging us @yellowhousevibes.
If you are looking for other dip recipes check out our Next Level Pizza Dip. It is so delicious and super fun to eat! If you are looking for a new cheese ball recipe you can also check out our Bacon Gouda Jalapeno Cheese Log.
Cheesy Fried Corn Dip
3 ½ cups sweet corn
½ pound white American cheese, diced or shredded
1 ½ - 2 cups freshly shredded pepper jack cheese
½ pound bacon, chopped
½ cup finely chopped bell peppers (green, red, yellow, and/or orange)
1-4 oz. can green chilies
1-8 oz block cream cheese
2 cups half and half
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
1 tsp tajine
For Quick Corn Salsa:
1 cup sweet corn, cooked and cooled
¼ cup finely chopped bell peppers (green, red, yellow, and/or orange)
¼ cup diced tomatoes, optional
3 TBS chopped cilantro
2 tsp olive oil
Juice from ½ lime
½ tsp tajine
Pinch of salt
Pinch of pepper
Chop bell peppers, cilantro, and bacon. Dice American cheese. Shred pepper jack cheese. Measure Ingredients. Cook and cool corn for salsa.
For the Quick Corn Salsa:
Combine all ingredients in a small bowl and set aside in the refrigerator until ready to use.
Preheat the oven to 375 degrees F. Fry bacon on medium-high in a medium sized, nonstick skillet, until crispy. Place cooked bacon on sheets of paper towels to remove excess grease. Drain all but 1 TBS of grease from your skillet. With the skillet still on medium-high, cook chopped bell peppers and green chilies for about 3 minutes, just until soft.
Next, add the cream cheese, half and half, and white American cheese to the skillet. Reduce heat to medium and let the cheeses melt together until you have a smooth sauce. Stir consistently with a wooden spoon or rubber spatula.
Then, to your cheese sauce, stir in your garlic powder, onion powder, black pepper, and tajine until combined. Lastly, add the corn and cooked bacon. Once all ingredients are combined, cook for a few minutes to heat everything through before placing dip into a cast iron skillet or your preferred medium sized baking dish.
Top dip with your desired amount of pepper jack cheese and place into the preheated oven. Bake for 20 minutes then broil for 1-2 minutes to brown the cheese on top.
Garnish dip with quick corn salsa and serve. Check out our additional topping suggestions below!
We purchase our American cheese from the deli. Ask for ½ pound in thick slices for easier dicing.
This dip can be made in advance and placed in the refrigerator or freezer until game day. Then bake at 350 degrees F for 30-40 minutes or until the dip is hot throughout.
If cooking the dip from the freezer, defrost in the refrigerator or in a 200 degrees F oven prior to baking at 350 degrees F. for 30-40 minutes.
We haven’t tried it yet, but spice it up by adding in diced jalapenos, other hot peppers, or hot sauces.
Try adding in some more meat like: diced ham, sausage, chorizo, ground beef, or shredded chicken.
Store leftovers in the refrigerator in an airtight container for up to 2-3 days. Freeze pre-prepped dip in the freezer for 2-3 months.
We recommend not freezing dips in cast iron or glassware. If you do, make sure to set your dips out at least 20 minutes at room temp. Putting these materials directly in a hot oven, may cause them to crack.
Besides tortilla chips, serve with: toasted French bread, pita chips, Doritos, breadsticks, pretzel thins, crackers, bagels, bagel chips, garlic bread, or fresh veggies.
Cheesy Fried Corn Dip Topping Variations:
Have fun with these additional toppings or create your own delicious toppings!