Cheesy Corn & Bacon Dip
Fresh summer corn pairs with bacon, cheddar, green onions, cream cheese and Ranch seasoning for an irresistible dip or side casserole. It's great on chicken tacos too!
Ingredients
- 5 ears corn on the cob, or 3 cups kernels
- 6 slices bacon
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 cups grated cheese, like sharp cheddar or a combo of cheeses*
- 1 pkg Ranch seasoning mix, about 2 Tbsp
- 1 tsp garlic powder
- 2 green onions, chopped
Instructions
- Cook bacon until crisp, drain on paper towels. Crumble or tear into pieces
- Roast corn in the husks in the oven at 350 degrees for 1 hour. Let cool.
- Combine cream cheese, sour cream, Ranch seasoning, and garlic in a large mixing bowl
- Remove corn from husks by cutting the base end of the corn off. The husks and silks will easily peel right off.
- Stand corn on the center cone of a bundt pan and with a knife, slice the kernels off from the top of the ear down, letting the kernels fall into the pan.
- Add corn, half of bacon, 3/4 of green onions to cream cheese mixture and stir to evenly combine. Add cheeses and fold into mixture.
- Transfer mixture to a greased shallow casserole. This can be refrigerated at this point for baking later if desired.
- Bake at 350 degrees for 30 minutes or until hot and bubbling. If dish has been refrigerated baking might take a few minutes longer.
- Garnish dip with remaining bacon and green onions. Serve with tortilla chips, Fritos Scoops, sweet pepper scoops, or as a side dish or topping for chicken tacos.
Notes
*I used extra sharp cheddar and Creamy Melt Triple Cheddar