Easy and Delicious Corn Dip: Perfect for Every Party

Canned corn: I usually go for sweet corn because it adds that nice sweetness but you can use whatever kind you like best. Just make sure to drain it well before adding it to the dip.
Cream cheese: This is the secret to the creamy base of the dip. I always use full-fat cream cheese because it gives the dip the rich texture you want.
Sour cream: It adds a tangy kick that balances the richness of the cream cheese. If you’re not a fan of sour cream you could try Greek yogurt, but I prefer the original for that tangy flavor.
Cheddar cheese: I use sharp cheddar cheese because it adds a bold flavor but you can also use mild cheddar if you prefer something a little less strong. The cheese brings everything together.
Green onions: These provide a fresh crisp flavor that cuts through the richness of the dip. It’s a must-have for the balance of flavors.
Jalapeños: This is totally optional but if you love a bit of heat, chop up a jalapeño or two and throw them in. I usually remove the seeds for less heat, but if you’re a fan of spice, leave them in!
Bacon bits: Because bacon makes everything better right? The salty, smoky bacon bits add the perfect crunch and savory flavor to the dip.
Lime juice: A squeeze of lime juice gives the dip a bit of freshness and it also helps bring out the other flavors. Don’t skip this one – it really ties everything together.

The first thing you’ll need to do is drain the canned corn. You don’t want any of that excess liquid hanging around in your dip, so make sure you give it a good drain. You can use a colander or just hold the can over the sink and let the liquid run off. You want the corn to be nice and dry.

In a large mixing bowl, combine the cream cheese, sour cream, and lime juice. At this point, you can either use a hand mixer to blend everything together (which I love because it makes the dip ultra-smooth) or you can just use a spoon and mix by hand. If you’re using a hand mixer, start on low speed to avoid splattering cream cheese everywhere.
Once everything is smooth, you should have a nice creamy base that’s a little tangy from the sour cream and lime juice.

Now, stir in the corn. At this point, your bowl should be filling up nicely with all that creamy goodness. Make sure the corn is evenly distributed, so every bite gets a little taste of that sweet, crunchy corn.

Next, toss in the shredded cheddar cheese and bacon bits. You’ll want to stir these in well, so every spoonful has a little bit of cheese and bacon. I like to use sharp cheddar because it gives the dip a nice punch of flavor, but you can use any cheese that you like.

This is where you can really make the dip your own. Chop up the green onions and add them to the mix for a nice fresh crunch. If you’re using jalapeños, now is the time to chop them up and stir them in. I love the spicy kick they bring, but you can leave them out if you want a milder dip.

Now comes the hardest part: waiting. I know, I know – it’s tough, but chilling the dip in the fridge for about 30 minutes lets all the flavors mingle and come together. You can serve it immediately if you're in a hurry, but I find that it tastes even better after it’s had some time to chill.