Cowboy Corn Dip Recipe

Sign up for recipes to be sent to your inbox for Free!

Get ready for the hit of every party, potluck, and game day gathering! This Cowboy Corn Dip is a creamy, cheesy, slightly spicy, and utterly addictive cold dip that comes together in minutes.

Bursting with the sweet crunch of fresh 🌽 corn, crisp bacon 🥓, sharp cheddar cheese, and a tangy, zesty dressing, it’s a flavor explosion in every bite.

Unlike baked dips, this one requires no oven time, making it the perfect last-minute crowd-pleaser that tastes like you fussed for hours.

✅ Get 125+ Quick Recipes Collection!

. Course: Appetizer, Snack
. Difficulty: Easy
. Prep Time: 15 minutes
. Total Time: 15 minutes (plus 1 hour chilling time)
. Calories per serving: Approximately 280 kcal (without chips)
. Servings: 8 servings

(To serve a larger crowd, simply double all the ingredients. Use a very large bowl for mixing to ensure everything is combined evenly. No other changes to the method are needed.)

Ingredients Overview

This dip is all about the perfect balance of textures and flavors. The base of sour cream and mayonnaise creates a cool, creamy, and tangy canvas.

The crisp, salty bacon 🥓 and sharp cheddar cheese 🧀 provide savory depth and richness.

Fresh 🌽 corn and crunchy bell peppers add a sweet, juicy crunch, while the green onions and jalapeño bring a necessary sharpness and a gentle kick of heat.

The seasonings tie everything together for a truly unforgettable dip.

Ingredients

For the Dip:

4 cups fresh or thawed frozen 🌽 corn (from about 4-5 ears)
8 slices bacon 🥓, cooked until crispy and crumbled
1 ½ cups (150g) shredded sharp cheddar cheese 🧀
½ cup (75g) finely diced red bell pepper 🔴
⅓ cup (50g) finely diced red onion 🧅
1 jalapeño, seeds and ribs removed for mild heat, finely diced
¼ cup chopped fresh cilantro (or parsley)
3 green onions, thinly sliced

For the Dressing:

¾ cup (180g) sour cream
½ cup (120g) mayonnaise
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1 tablespoon lime juice 🍋

For Serving:

Tortilla chips, Fritos, or sliced baguette 🍽️

Instructions

🔪 1. Prep All Ingredients
This is a “dump and stir” recipe, so prepping everything first makes it easy. If using fresh corn, cook the ears, let them cool, and slice the kernels off the cob. If using frozen, thaw it completely.

Cook the bacon until very crispy, then drain on paper towels and crumble. Dice the red bell pepper, red onion, and jalapeño.

Thinly slice the green onions and chop the cilantro. Shred the cheese if you didn’t buy it pre-shredded.

🥣 2. Make the Dressing
In a very large mixing bowl, combine the ¾ cup sour cream, ½ cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon of lime juice 🍋.

Whisk everything together until it’s completely smooth and uniform.

🥣 3. Combine the Dip
To the bowl with the dressing, add the prepared 🌽 corn, crumbled 🥓 bacon, shredded cheddar cheese 🧀, diced red bell pepper, diced red onion, diced jalapeño, sliced green onions, and chopped cilantro.

Use a large spatula to gently fold everything together until all the ingredients are evenly coated in the creamy dressing.

Tip: Be sure to scrape the bottom and sides of the bowl to incorporate all the dressing.

❄️ 4. Chill to Meld Flavors
For the best flavor, cover the bowl tightly with plastic wrap and refrigerate the dip for at least 1 hour, or ideally 2-3 hours.

This chilling time is crucial! It allows the flavors to meld together beautifully and the dip to firm up slightly, making it perfect for scooping.

🍽️ 5. Serve and Enjoy!
Just before serving, give the dip a quick stir. Transfer it to a serving bowl. Serve chilled with a large platter of sturdy tortilla chips, Fritos Scoops, or even sliced baguette for dipping.

Note

Drain Well: If using frozen corn or fresh corn that’s very juicy, pat it dry with a paper towel after thawing/cutting. This prevents the dip from becoming watery.
Taste and Adjust: After chilling, taste the dip and adjust the seasoning if needed. You might want an extra pinch of salt, a squeeze of lime juice, or a dash of hot sauce.
Make-Ahead Friendly: This dip can be made up to 24 hours in advance. Store it covered in the refrigerator. Stir well before serving and garnish with fresh herbs for a bright look.

Nutrition

(Per 1/2 cup serving, without chips)

Calories: 280 kcal
Carbohydrates: 18g
Protein: 8g
Fat: 21g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 420mg
Fiber: 2g
Sugar: 5g

FAQs

Q1: Can I make this dip ahead of time?
A: Absolutely! In fact, it’s highly recommended. Making it a few hours or even a day ahead allows the flavors to develop and meld together for a much tastier dip. Keep it covered in the fridge.

Q2: How long will this dip last in the refrigerator?
A: Stored in an airtight container, it will stay fresh for 3-4 days. Give it a good stir before serving again.

Q3: Can I use canned corn instead of fresh or frozen?
A: You can, but be sure to drain it and rinse it very well to remove the canned liquid. Pat it completely dry with paper towels to avoid a watery dip.

Q4: How can I make this dip spicier?
A: For more heat, leave the seeds and ribs in the jalapeño, add a second jalapeño, or mix in a ¼ teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the dressing.

Q5: Is there a way to make this lighter?
A: Yes! You can use light sour cream and light mayonnaise. You can also reduce the amount of cheese slightly. The flavor will still be great, though a bit less rich.