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Cowboy Corn Dip
John

Cowboy Corn Dip

Creamy, cheesy cold dip with corn, black beans, bacon, and jalapeño. Perfect for parties and game day.
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Prep Time 10 minutes
Chill time 30 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 (15 oz) cans whole kernel corn drained
  • 1 (15 oz) can black beans rinsed and drained
  • 1/2 cup mayonnaise
  • 4 oz cream cheese softened
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 large jalapeño seeded and finely diced
  • 8 slices thick-cut bacon cooked and crumbled
  • 1 medium red onion finely diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Green onion chopped, for garnish

Equipment

  • Large mixing bowl
  • Can opener
  • Cutting board

Method
 

  1. In a large bowl, combine the drained corn, black beans, mayonnaise, softened cream cheese, cheddar, mozzarella, parmesan, diced jalapeño, crumbled bacon, red onion, salt, and pepper.
  2. Stir until everything is evenly coated and creamy. Taste and adjust seasoning if needed.
  3. Cover and refrigerate at least 30 minutes to let flavors meld.
  4. Garnish with chopped green onion before serving with tortilla chips or crackers.

Notes

    >For best results, drain corn and beans well to avoid watery dip. >Let cream cheese soften fully for smooth blending. >Cook bacon until crisp for maximum crunch. >Can be made up to 2 days in advance.