Kick Off Football Season With This Cheesy Bacon Ranch Corn Dip
End-of-summer corn deserves a proper sendoff, and this bacon ranch corn dip is just the recipe for the job.
- 8 oz. bacon (about 8 strips)
- 4 ears of corn, shucked
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 (8-ounce) package cream cheese, at room temperature
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/2 c. buttermilk
- 1/2 c. mayonnaise
- 2 tsp. distilled white vinegar
- 1/4 c. finely chopped fresh chives, plus more for garnish
- 2 tsp. dried dill
- 3 c. shredded Monterey Jack cheese (about 12 oz.)
- Tortilla chips, for serving
- Preheat the oven to 375˚F. Cook the bacon in a large skillet over medium heat, flipping occasionally, until crispy, 5 to 7 minutes. Remove to a paper towel–lined plate; let cool, then roughly chop.
- Add the ears of corn to the drippings in the skillet and cook, turning frequently, until golden, 5 to 7 minutes. Remove to a cutting board and let cool, then cut the kernels off the cobs and scrape into a large bowl.
- Discard all but 2 tablespoons of the drippings from the skillet. Add the bell pepper, jalapeño and red onion and cook, stirring occasionally, until soft and golden, 3 to 4 minutes. Transfer the vegetables to the bowl with the corn.
- Combine the cream cheese, garlic powder and salt in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Scrape down the bowl, then add the buttermilk, mayonnaise and vinegar and beat on low speed until combined. Add the chives, dill, corn mixture, bacon and 2 cups of the shredded cheese and mix until just combined.
- Spread the mixture in a 1½- to 2-quart baking dish and sprinkle with the remaining 1 cup shredded cheese. Bake until bubbly and golden, 20 to 25 minutes. Garnish with more chives and serve with tortilla chips.
1 hr
End-of-summer corn deserves a proper sendoff, and this bacon ranch corn dip is just the recipe for the job.
Fresh corn is cooked right in the bacon drippings, which gives it a delicious golden color and smoky flavor before it’s mixed with sautéed bell pepper, jalapeño, and red onion. Add creamy, tangy ranch-inspired ingredients—cream cheese, buttermilk, mayonnaise, vinegar, chives, and dill—then fold in plenty of Monterey Jack cheese and crispy bacon.
After a quick bake, the dip comes out hot, bubbly, and golden on top. It’s the kind of appetizer that makes people gather around the kitchen, especially when there’s a big bowl of tortilla chips nearby. The jalapeño adds a little kick, but seeding it keeps the dip from becoming too spicy for a crowd.
You can also leave it out if you’re serving little ones. This easy corn recipe is a great way to use up the last of the fresh corn from your garden or farmers market, but you can easily swap in frozen corn and make it any time of year.
Serve it at a backyard BBQ or football party—or make it for a snacky dinner when a regular meal just won’t do. Either way, don’t expect leftovers!
Can you make bacon ranch corn dip ahead of time? Yes.
Assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 20 to 30 minutes before baking, and add a few extra minutes to the cooking time if needed. Is bacon ranch corn dip spicy?
The dip has a mild kick from the jalapeño. Remove the seeds for less heat, or leave out the jalapeño entirely for a milder appetizer.
How do you store leftover bacon ranch corn dip? Refrigerate leftovers in an airtight container for up to 3 days.
Reheat individual portions in the microwave or warm the dip in a baking dish in a 350˚F oven until heated through. For longer storage, the fully cooled dip can be frozen for up to 1 month; thaw overnight in the refrigerator and reheat before serving.
Stirring before reheating can help keep the texture smooth and creamy.
Ingredients
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup finely chopped fresh chives, plus more for garnish
- 3 cups shredded Monterey Jack cheese (about 12 oz.)
