Mexican Corn Dip Recipe

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Katie Arnold Modified: March 23, 2022
Mexican Corn Dip Recipe

How To Make Mexican Corn Dip

This Mexican corn dip is sure to impress your guests! It’s loaded with cheese, bacon, and peppers, then spiced with tasteful seasonings.

Preparation: 10 minutes
Cooking: 28 minutes
Total: 38 minutes



  • 4ozcream cheese,softened
  • ½cupsour cream
  • 3cupscorn kernels,cooked
  • ½cupred bell pepper,diced
  • ozmild green chilies,1 can, drained, diced
  • ½cupbacon,crumbled
  • ¼cupcilantro,chopped
  • 1tspchili powder
  • ½tspcumin
  • ½tspsalt
  • ¼tsppepper
  • cupscheddar cheese,shredded, divided use
  • cooking spray

For Garnish:

  • corn kernels
  • bacon,crumbled
  • red peppers,diced
  • cilantro,chopped


  1. Preheat the oven to 350 degrees F. Coat a 4-cup baking dish or larger, with cooking spray.

  2. In a large bowl, whisk the cream cheese until mostly smooth.

  3. Add the sour cream, then mix together until combined.

  4. Add the corn, red bell pepper, chilies, bacon, cilantro, chili powder, cumin, salt, pepper, and 1 cup of the shredded cheese to the bowl.

  5. Stir until thoroughly combined.

  6. Spoon the dip into the prepared baking dish, then smooth the top.

  7. Sprinkle the remaining ½ cup of shredded cheese over the top.

  8. Bake for 30 minutes or until the dip is bubbly and the cheese is melted.

  9. Garnish with additional corn, peppers, bacon, and cilantro.

  10. Serve with tortilla chips, and enjoy!


  • Calories: 201.25kcal
  • Fat: 14.17g
  • Saturated Fat: 6.88g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 4.27g
  • Polyunsaturated Fat: 1.24g
  • Carbohydrates: 11.94g
  • Fiber: 1.34g
  • Sugar: 2.69g
  • Protein: 6.95g
  • Cholesterol: 35.32mg
  • Sodium: 221.48mg
  • Calcium: 138.22mg
  • Potassium: 208.31mg
  • Iron: 0.52mg
  • Vitamin A: 123.29µg
  • Vitamin C: 34.14mg
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