Cowboy Corn Dip is a creamy, flavorful appetizer made with Mexican corn, black beans, cheese, and crispy bacon. Perfect for parties, this easy-to-make dip is great with tortilla chips or any of your favorite dippers.
Cowboy corn dip is especially popular during summer gatherings and BBQs, as well as during football season in the fall. It's an appetizer that comes together so quickly and easily, you can pull out this recipe for almost any need.
Ingredients
No cooking needed for this dip to come together! There is a small amount of prep, including chopping up a few of the mix-ins, shredding the cheese, and crisping up some bacon. Here's what you'll need to grab:
- Mexican corn, drained and rinsed
- Black beans, drained and rinsed
- Sour cream
- Garlic powder
- Mexican cheese blend
- Salt and pepper
- Mayonnaise
- bacon
- red onion
- green onion
See recipe card for quantities.
Instructions
Here's what you'll need to do to bring this cowboy dip together.
- Step 1: Mince the red onion, chop the green onion, and crumble the bacon. Shred the cheese if not pre-shredded.
- Step 2: Mix together all ingredients, except for the green onion and bacon crumbles.
- Step 3: Taste and adjust salt and pepper as desired.
- Step 4: Top with bacon and green onion. Serve with chips or other dippers.
Variations
Here's a few simple ways to vary the recipe to suit your tastes or to change up the flavor.
- Cheese - Use different shredded cheese blends, or simple use all cheddar, instead of Mexican cheese mix.
- Corn - You can use plain canned corn instead of fiesta corn if that's all you have or all you can find.
- Dippers - dip with tortilla chips, corn chips, pork rinds, crackers, or whatever you want to use!
- Warm it up - if you prefer to serve this dip warm, you can heat it up in a 350 degree oven until cheese is melty. Top with green onions and bacon and serve immediately.
Want to try another hearty dip? Try my slow cooker beef queso dip!
Storage and Freezing
Cover leftovers with plastic wrap and keep in the refrigerator up to 3 days. Dip can be serve chilled.
I don't recommend freezing cowboy corn dip. The sour cream and mayonnaise can separate and become grainy when thawed, affecting the texture and flavor of the dip. It's best enjoyed fresh.
FAQ
The name likely comes from its rustic ingredients that are commonly associated with Western or Southwestern cuisine, like corn, beans, and bacon.
The best part of this recipe is the texture combination of the creamy, cheesy base combined with the crunch of corn, crispy bacon and fresh green onions.
Cowboy Corn Dip
a creamy, cheesy mix of corn, beans, and bacon, topped with fresh green onions for a flavorful appetizer.
- Total Time: 10 minutes
- Yield: 8 servings
Ingredients
- 2 11-ounce cans fiesta or Mexican style corn, drained
- 1 15-ounce can black beans, drained and rinsed
- 1 ½ cups Mexican-style cheese blend, shredded
- ½ cup minced red onion
- 1 cup sour cream
- ½ teaspoon garlic powder
- ¼ cup mayonnaise
- Salt and pepper, to taste.
- ½ cup crispy bacon crumbles
- ¼ cup chopped green onion
Instructions
- Mix together all ingredients except for bacon and green onion. Taste and adjust salt and pepper as desired.
- Top with green onions and bacon. Serve with tortilla or corn chips.
Notes
If you prefer a warm dip, you can heat this dish in a 350 degree oven until cheese is melty (check it after 15 minutes or so). Top with bacon and green onions and serve.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No Bake/No Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 211
- Sugar: 2.8g
- Sodium: 418mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 2.5g
- Protein: 10g
- Cholesterol: 34mg
Here's a photo to use for your Pinterest boards!
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