Cheesy Corn Dip
This Cheesy Corn Dip recipe is stuffed full of bacon, three types of cheeses, and sweet corn. It is a hot corn dip recipe that makes great party food!
So are you guys a fan of the Food Network show Chopped? Man, I could (and sometimes do!) watch hours of it. I am always amazed at all of the creative ways those chefs use the craziest ingredients. You can guess how excited I was when I found out that Chopped is hosting it’s own Chopped At Home Challenge!! I went out and grabbed the required ingredients: Del Monte® Whole Kernel Corn, lemon, fresh basil, and feta cheese, and set to work in the kitchen cooking up a storm. I love how my Cheesy Corn Dip turned out and as a bonus it made pretty excellent party food when people came over to watch the football game that afternoon.
This post was sponsored by Del Monte and the Food Network. All opinions are 100% my own.
Compared to some episodes of Chopped these ingredients were really easy to work with. I’m extremely familiar with Del Monte corn. Del Monte corn is picked and packed within hours so it has a bright, sweet and juicy flavor and it’s also non-GMO and non-BPA intent. My kids love it, I love it, and it’s super convenient for quick and easy recipes. I always have a can in my pantry. The Lemon and the feta both have a sharp tangy flavor that I think goes really well with the sweet flavor of the corn, and the basil adds a nice fresh flavor that brightens up any dish.
It’s football season so I’ve been making a lot of dips and when I saw the ingredients the first thing I thought of was a super cheesy, hot corn dip. I wanted to add a few more flavors and textures to my corn dip recipe so I chopped up some red peppers and added mozzarella and cream cheese to make everything ooey, gooey. I finished it off with some crumbled bacon because, well, bacon makes everything better! I loved the smokey, salty flavor of the bacon paired with the sweet Del Monte corn.
I tossed everything together and poured it into a cast iron skillet. The skillet went into the oven and the Cheesy Corn Dip baked at 400 degrees F for 20 minutes. When it came out it was perfectly melted and I used thin slices of french bread to scoop it up, making sure to get every one of those ingredients into one amazing bite.
Cheesy Corn Dip
- 15.5 oz Canned Del Monte Whole Kernel Corn, , drained
- 6 strips Cooked Bacon, , chopped
- 6 oz Cream cheese, , softened
- 4 oz. Feta cheese, , crumbled
- 4 oz Mozzarella cheese, , shredded
- ¼ c Fresh basil, finely chopped
- 1 tbsp Lemon juice
- ½ c Red pepper, diced
- Preheat oven to 400 °F.
- Chop the cream cheese into cubes.
- In a large bowl, toss all of the ingredients together.
- Place mixture into cast iron skillet.
- Bake for 20 mins.
- Serve immediately with crostinis or preferred crackers.