Perfectly blending creamy textures with a touch of smoky and spicy Southwestern flair, Cowboy Corn Dip is a crowd-pleaser that brings bold flavors to your appetizer table. Whether you’re hosting a casual get-together or need a delicious snack for game day, this dip combines simple ingredients into a rich, satisfying treat.
This dip is quick to whip up and full of texture, with tender corn kernels, zesty green chiles, crispy bacon, sharp cheddar, and fresh green onions all playing harmoniously together. Chill it until ready, and it’s sure to be one of your go-to recipes for easy entertaining.
- It features a creamy, cheesy base perfectly balanced with smoky bacon and spicy green chiles.
- Quick preparation makes it ideal for last-minute gathering and party snacking.
- A versatile appetizer that pairs wonderfully with chips, crackers, or fresh veggies.
Ingredients
- Mexicorn or Southwest Corn: Two 11-ounce cans of mixed corn kernels with peppers for a flavorful, colorful base in this dip.
- Diced Green Chiles: One 4-ounce can to add mild heat and Southwestern zest to enhance the dip’s depth.
- Sour Cream: One cup adds smooth tanginess and creaminess, balancing the bold flavors perfectly.
- Mayonnaise: Three-quarters cup for richness and a luscious, velvety texture.
- Garlic Powder: Half a teaspoon to subtly boost the savory notes throughout the dip.
- Bacon: A quarter cup of cooked and crumbled bacon brings a smoky, crispy bite for added texture.
- Cheddar Cheese: One and a half cups of grated cheddar that melts beautifully, enriching the dip with sharpness.
- Green Onions: A quarter cup sliced thin, offering fresh, mild onion crunch and vibrant color.
- Kosher Salt: To taste, enhances all the ingredients and balances the dip’s flavor.
- Freshly Ground Black Pepper: To taste, adding subtle heat and complexity.
Instructions
- Combine the Corn and Chiles
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Drain the Mexicorn and diced green chiles well to avoid excess moisture. In a medium bowl, stir them together to create the flavorful base for your dip.
- Mix in Sour Cream and Mayonnaise
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Add sour cream and mayonnaise to the bowl and mix thoroughly. These ingredients give the dip a creamy texture and mild tang that balances the sweetness of the corn.
- Season with Garlic Powder, Salt, and Pepper
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Sprinkle garlic powder over the mixture along with kosher salt and freshly ground black pepper to taste. This elevates the savory profile and boosts the overall flavor.
- Add Bacon, Cheddar, and Green Onions
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Fold in crumbled bacon, grated cheddar cheese, and sliced green onions. These add smoky, sharp, and fresh textures that make each bite satisfying and complex.
- Chill Before Serving
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Cover and refrigerate the dip until ready to serve, at least 30 minutes or more. Chilling allows the flavors to meld beautifully and the texture to firm up slightly for easy scooping.
- Optional Garnish and Serve
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Before serving, top with extra sliced green onions if desired for a fresh, colorful accent. Serve with tortilla chips, crackers, or crisp veggies for dipping.
- Make sure to drain canned ingredients well to avoid a watery dip.
- This dip is best served chilled but can be brought to room temperature for softer texture.
- Adjust seasoning to your taste, especially salt and pepper.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and avoid freezing to preserve the creamy texture.
Serving Suggestions
Serve Cowboy Corn Dip with crunchy tortilla chips, pita chips, or fresh vegetable sticks like celery and bell pepper strips. It also makes a great topping for baked potatoes or a zesty side for tacos.
- Use freshly crumbled bacon and shred your own cheddar for best flavor and texture.
- For extra heat, add a pinch of cayenne or use diced green chiles with more spice.
- Let the dip rest in the fridge overnight to maximize flavor melding.
FAQs
- Can I make this dip ahead of time?
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Yes, it can be prepared a day in advance. The flavors meld well, making it even tastier after resting.
- Can I use fresh corn instead of canned?
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Fresh corn can be used. Grill or sauté it first, then cool and drain extra moisture before mixing.
- Is there a vegetarian version?
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To make vegetarian, omit the bacon or replace it with smoked paprika or vegetarian bacon bits.
- Can this dip be served warm?
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While traditionally served chilled, you can warm it slightly but avoid overheating to preserve texture.
- What else can I serve with this dip?
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Besides chips and veggies, it pairs well with crackers, toasted bread slices, or as a taco topping.
- How spicy is this dip?
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It has mild heat from the green chiles but can be adjusted by using hotter peppers or adding spices.
Cowboy Corn Dip
Equipment
- 1 medium bowl for mixing ingredients
Ingredients
- 2 11 oz each cans Mexicorn or Southwest Corn, drained
- 1 4 oz can diced green chiles
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 cup bacon cooked and crumbled
- 1 1/2 cups cheddar cheese grated
- 1/4 cup green onions sliced
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, combine the drained Mexicorn, diced green chiles, sour cream, mayonnaise, and garlic powder.
- Add the cooked and crumbled bacon, grated cheddar cheese, and sliced green onions; stir until well combined.
- Season the mixture with kosher salt and freshly ground black pepper to taste.
- Chill the dip until ready to serve.
- Before serving, optionally top with additional green onions for garnish.
- Enjoy cold as a flavorful appetizer or party dip.
Notes
- Use fresh green onions for garnishing to add extra crunch and flavor.
- Make ahead and refrigerate for at least 1 hour to let flavors meld.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a spicier dip, add chopped jalapeños or hot sauce.
