Creamy Corn Dip

Creamy Corn Dip Recipe

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Lynnda Cloutier


A different dip from Texas Tables.


★★★★★ 1 vote



  • ·
    4 ears fresh corn
  • ·
    1 red bell pepper, finely chopped
  • ·
    1 shallot or small onion, finely chopped
  • ·
    3 garlic cloves, chopped
  • ·
    2 tbsp. butter
  • ·
    8 oz. cream cheese, softened
  • ·
    4 to 6 slices pancetta or bacon, crisp cooked and crumbled
  • ·
    1/4 cup mayonnaise
  • ·
    2 to 3 jalapeno peppers, seeded and chopped
  • ·
    salt and pepper to taste
  • ·
    4 oz. sharp cheddar cheese, shredded

How to Make Creamy Corn Dip


  1. Preheat oven to 400. Cut corn kernels off the cob into a bowl using a sharp
    knife. Saute corn, bell pepper, shallot and garlic in butter in an ovenproof pan
    over medium heat until shallot and bell pepper are tender. Reduce heat to low.
    Stir in cream cheese, pancetta, mayonnaise, jalapeno peppers, salt and pepper.
    Simmer until well mixed. Sprinkle with the cheese. Bake until cheese melts and
    the dip is heated through. Serve warm with corn chips. For a tailgate appetizer,
    heat in a cast iron skillet on the grill. Serves 12
    Texas Tables

Printable Recipe Card

About Creamy Corn Dip

Course/Dish: Vegetable Appetizers

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