Grilled Corn and Bacon Dip with Smoked Gouda

The dip of the summer 👏

THIS IS THE DIP OF THE SUMMER. It’s smoky, cheesy, a little spicy, and loaded with grilled corn, charred green onions, and crispy bacon. I mean… need I say more?

And honestly… this would be really good on a hot dog. Just saying.

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Tips to Take It from Good to Great

There honestly aren’t any tips because I made sure this dip was already great, but if you want to add a little something extra, here are a few things you can try:

• Drizzle with hot honey before serving for a sweet-heat finish.

• Squeeze a little lime over the top right out of the oven to brighten everything up.

• Roast or blister a jalapeño, finely chop it, and fold it into the base for a smoky, warm kick instead of just vinegar heat.

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Grilled Corn and Bacon Dip with Smoked Gouda

Servings: 6-8
Prep Time: 25 minutes
Cook Time: 20 minutes

Ingredients

• 2 cups grilled corn (from 3–4 ears, kernels cut off)

• 1 lb bacon, cooked and crumbled

• 1 bunch green onions

• 8 oz cream cheese, softened

• 1 cup sour cream

• 1/2 cup mayo

• 3 cloves garlic, grated

• Zest and juice of 1/2 lime

• 1 tbsp jalapeño juice (optional, for brightness)

• 1.5 cups shredded smoked gouda (divided)

• 1 cup shredded sharp white cheddar (divided)

• 1 tbsp Calabrian chili paste (or to taste)

• 1 tsp smoked paprika

• 1 tsp onion powder

• Salt and pepper, to taste

• Chives, finely chopped (for garnish)

• Reserved grilled corn and bacon (for topping)

• Firehook Crackers, for serving

Instructions:

1. Preheat your grill over medium-high heat.

2. Shuck 3–4 ears of corn and drizzle with olive oil. Season with salt and pepper. Grill the corn, turning every couple of minutes, until nicely charred all over, about 8–10 minutes total.

3. Drizzle the green onions with olive oil to prevent burning. When the corn is nearly done, add the green onions to the grill, placing them perpendicular to the grates so they don’t fall through. Flip after 1–2 minutes per side, until charred and softened. Remove everything from the grill.

4. Let the corn cool slightly, then cut the kernels off the cob. Roughly chop the charred green onions, reserving some for garnish (kitchen scissors make this easier!).

5. Cook the bacon: In a skillet over medium heat, cook 1 lb of chopped bacon until crispy. Drain on a paper towel-lined plate and set aside about 2 tablespoons for garnish.

6. In a large bowl, combine the cream cheese, sour cream, mayo, garlic, lime zest and juice, jalapeño juice (if using), Calabrian chili, smoked paprika, onion powder, salt, and pepper. Mix until smooth.

7. Fold in the grilled corn, most of the chopped bacon, 1 cup of smoked gouda, 1/2 cup of white cheddar, and most of the chopped green onions (reserving some of each for topping).

8. Transfer to a baking dish. Top with the remaining cheeses and a sprinkle of smoked paprika for color, if desired.

9. Bake at 350°F for 10–15 minutes, until hot and bubbly, then broil for 2–5 minutes until the top is golden and crispy.

10. Before serving, garnish with the reserved grilled corn and bacon, charred green onions, and fresh chives. Serve warm with Firehook crackers and dig in!

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No Grill? No Problem 😎

• If you don’t have access to a grill, you can totally make this indoors. Just sear the corn and green onions in a hot cast iron or stainless steel pan until they’re charred in spots and softened. You’ll still get that smoky depth and caramelized flavor, no grill required.

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How-To Make Ahead:

• Make the full dip mixture (through step 8), sprinkle with the remaining cheeses but hold off on the paprika.

• Transfer to your baking dish, cover tightly with foil or plastic wrap, and refrigerate overnight.

• Day of:

  • Let it sit at room temp for 20–30 minutes while the oven preheats to 350°F.

  • Then bake as usual, you may need to add an extra 5 minutes to the baking time since it’s starting cold.

  • Since your leftover bacon and grilled corn will be cold, toss them in a hot pan for a few minutes to warm through before garnishing the dip after it comes out of the oven.

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Grocery List

Produce

• 3–4 ears of corn (about 2 cups grilled kernels)

• 1 bunch green onions

• 1 bunch chives (or a small container, for garnish)

• 1 lime

• 1 bulb garlic (you’ll need 3 cloves)

• Firehook crackers (for serving)

Dairy

• 8 oz cream cheese

• 1 cup sour cream

• 1/2 cup mayonnaise

• 1.5 cups shredded smoked gouda (6 oz)

• 1 cup shredded sharp white cheddar (4 oz)

Meat

• 1 lb bacon

Pantry

• Olive oil

• Salt

• Black pepper

• Smoked paprika

• Onion powder

• Calabrian chili paste (or chipotle in adobo, optional)

• Jalapeño juice (from a jar of pickled jalapeños, optional)

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Brand Recs / Products Used:

• Firehook Crackers

  • They don’t break when you dip!!!!!

• Calabrian Chilies

  • I honestly could’ve added 2 tbsp in this recipe

• Microplane