Loaded with crispy bacon, sweet corn, and mozzarella cheese, this hot Cheesy Corn Dip is sure to become a favorite appetizer!
I am super excited to be sharing this special recipe with you today! Why is it special you ask? Because it’s one of the yummy recipes in my friend Alli’s brand new cookbook. She blogs over at Cupcake Diaries, and every one of her recipes makes me drool. She’s been working on her cookbook for months, and I was so excited to finally get my hands on it!
It’s called Sun and Sizzle: Grills to Green and Everything In Between. It is chock full of yummy recipes that call for simple ingredients. Nothing fancy, just 50+ amazing family friendly recipes that anyone can make. From snacks to desserts, it’s got a little of everything! With summer just around the corner, you are going to want to get a copy for yourself!
Let’s talk a little bit about this cheesy corn dip. Oh my lands. Who knew that just a few simple ingredients mixed together could be so mouthwateringly delicious? I had to fight off my boys just to get my fair share of this yummy stuff. It is warm and gooey and full of yummy corn, bacon, and cheese. The chopped basil gives it a fresh flavor and takes it from great to extraordinary. It is a new favorite at our house, and I’m sure it will be making another appearance very soon!
And whatever you do, promise me you’ll make this cheesy corn dip. It will be a hit at BBQ’s, potlucks, or even as an after school snack. It is seriously delicious!!
Cheesy Corn Dip
6-8 strips of bacon
2 15 oz cans of corn, drained (or 3 cups of frozen corn, thawed)
1 8oz pkg cream cheese, softened
1 cup grated mozzarella cheese
1 tsp salt
dash of cayenne pepper
1/4 cup fresh basil, chopped
Tortilla chips for serving
Preheat oven to 400°. Cook bacon in a skillet over medium heat till crispy. Drain on paper towels, then crumble. Set aside. In a mixing bowl, combine half of the bacon, the corn, cream cheese, mozzarella, salt, cayenne pepper, and half of the chopped basil. Mix well and spread into a lightly greased 8×8″ pan, or round dish. Bake for 20 minutes or till hot and bubbly. Remove from oven and garnish with remaining bacon and basil. Serve hot with tortilla chips.
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