Every good gathering has that one dip that vanishes before you even get a chip in edgewise, and this dip is one you can always count on to fill that role. We’ve made it for barbecues, potlucks, and game day… and usually have to hide the bowl in the fridge so there’s enough to go around come party time. (It’s easy to get carried away with “tasting” it once you’ve made it, okay?)

What Ingredients Do You Need for Chuckwagon Corn Dip?

• Whole kernel corn and black beans.
• Mayonnaise and softened cream cheese.
• Shredded cheddar, pepper jack, and grated parmesan.
• A diced jalapeño for a little kick.
• Cooked, crumbled bacon.
• Diced red onion.
• Green onion for garnish

Do I Have to Use Fresh Corn?

You sure don’t! Fresh corn does bring a pop like nothing else, but frozen or canned work just fine here. And that means that you can make it anytime of year, no matter what’s in season.

How Do You Make Chuckwagon Corn Dip?

This is about as low-effort as a crowd-pleaser gets. Just combine everything (corn, black beans, mayo, cream cheese, all three cheeses, jalapeño, bacon, and red onion) in one big bowl, season with salt and pepper, and stir until it’s all evenly mixed.

From there, you’ve got options! Serve it cold straight away for the easiest version, or transfer it to a baking dish and bake until it’s warm and bubbly if you want that melty, scoopable texture. I love it both ways and honestly can’t decide which is my favorite. Maybe let the weather dictate?

Either way, top it with a little chopped green onion right before serving and set out a big bowl of tortilla chips, because you’re going to need them.