Drain the Corn. Open those cans and drain the corn well. You don’t want any extra liquid making your dip runny. Set the corn aside while you prep the rest.
Cook the Bacon. Heat a pan over medium heat and cook the bacon until it’s crispy. Crispy bacon is key here, it adds that irresistible crunch! Once done, place the bacon on a paper towel to soak up excess grease, then chop it into small pieces.
Chop the Fresh Ingredients. While the bacon is cooling, chop up your scallions and jalapeño. If you like your dip on the milder side, remove the jalapeño seeds before dicing. If you love a little heat, leave them in!
Mix Everything Together. Grab a medium-to-large mixing bowl and add the drained corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeño, black pepper, garlic powder, and onion powder. Stir everything together until it’s well combined.
Chill Until Ready to Serve. For best results, pop the dip in the fridge for at least 30 minutes before serving. This helps the flavors blend together beautifully. But if you’re short on time, you can dig in right away, no one will complain!
Serve & Enjoy. Scoop up this deliciousness with tortilla chips and watch it disappear. If you’re feeling extra fancy, you can garnish with more chopped scallions or even a sprinkle of extra cheese.
