Prep Time
Cook Time
  • Ingredients & Instructions



  • 1

    bag Mission Thin & Crispy Tortilla Chips
  • 4

    ears fresh corn, husks and silks removed
  • 4

    slices bacon
  • 8

    oz. cream cheese, softened
  • 2

    cups cheddar cheese, shredded (8 oz.)
  • 1

    cup sour cream
  • 2

    tbsp. fresh chives, minced


  • Step 1

    Preheat oven to 400℉. Prepare a hot two-zone grill fire or preheat a gas grill on high heat for 10 minutes. Alternatively, preheat a grill pan or indoor grill over medium-high heat.

  • Step 2

    Grill corn, turning frequently, until browned all over. Let cool slightly, then cut kernels from cobs.

  • Step 3

    In a large skillet over medium heat, cook bacon, turning once, until browned and crisp. Transfer to a plate lined with paper towels to drain, then crumble bacon.

  • Step 4

    In a large bowl beat together cream cheese, Cheddar, and sour cream until smooth. Fold in chives, corn, and bacon. Transfer to a shallow baking dish just large enough to hold the dip. Bake until browned and bubbling, about 20 minutes.

  • Step 5

    Serve dip with Mission Thin & Crispy Tortilla Chips.

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