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The Boat Shed Kitchen

Cowboy Corn Dip

This Cowboy Corn Dip is a bold, creamy appetizer packed with sweet corn, black beans, smoky bacon, melty cheeses, and a touch of jalapeño heat. Perfect for game days, barbecues, or potlucks, it’s best served with tortilla chips or crackers for scooping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 cans 15.25 ounces each whole kernel corn, drained
  • 1 can 15 ounces black beans, rinsed, drained
  • ½ cup 116 g mayonnaise
  • 4 ounces cream cheese softened
  • 1 cup 113 g mild cheddar cheese, shredded
  • 1 cup 113 g mozzarella cheese, shredded
  • ½ cup 50 g parmesan cheese, grated
  • 1 large jalapeño seeded, finely diced
  • 8 slices thick-cut bacon cooked and crumbled
  • 1 medium red onion finely diced (about ½ cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Green onion chopped for garnish

Method
 

  1. In a large bowl, combine corn, black beans, mayonnaise, cream cheese, cheddar, mozzarella, parmesan, jalapeño, bacon, onion, salt, and pepper.
  2. Stir until fully combined.
  3. Top with chopped green onion. Serve with tortilla chips or crackers.
  4. See full steps with tips & photos → https://theboatshedcafe.com/cowboy-corn-dip/

Notes

  • For a warm version, bake at 350°F (175°C) for 20 minutes until bubbly.
  • Add extra jalapeño or a pinch of cayenne for more heat.
  • Can be made up to 1 day ahead—just cover and refrigerate, then stir before serving.