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Cheesy Summer Grilled Corn Dip

Cheesy Summer Grilled Corn Dip

Summer fits on WHEAT THINS when you combine fresh grilled corn with creamy cheeses, bacon and onions in this delicious party appetizer.

Prep time20 min
Total time40min
ServingsMakes 4 cups dip or 32 servings, 2 Tbsp. dip and 11 crackers each.
  • 3 ears corn on the cob, grilled
  • 1 pkg. (8 oz.) shredded reduced-fat cheddar-Jack cheese, divided
  • 3 slices center-cut bacon, cooked, crumbled and divided
  • 2 green onions, sliced, divided
  • 2 pkg. (8 oz. each) Neufchatel cheese, softened
  • ½ cup reduced-fat mayonnaise with olive oil
  • WHEAT THINS Big Snacks
  • Heat oven to 400°F. Cut enough kernels off corn cobs to measure 1-1/2 cups. Refrigerate any remaining corn for another use.
  • Reserve 2 Tbsp. shredded cheese, and 1 Tbsp. EACH bacon and onions for later use.
  • Mix remaining shredded cheddar cheese, bacon and onions with corn, Neufchatel cheese and mayonnaise until blended.
  • Spoon into 2-qt. casserole dish sprayed with cooking spray; top with reserved cheese, bacon and onions.
  • Bake 20 min. or until heated through.
  • Serve with crackers.
Recipe Tips
  • Substitute
    Substitute 1/4 cup chopped cooked ham or turkey bacon for the crumbled cooked center-cut bacon slices.
  • Special Extra
    For a touch of heat, add 3 Tbsp. chopped fresh jalapeño peppers to the cheese mixture before spooning into prepared casserole dish.
  • Shortcut
    Prepare using 1-1/2 cups thawed frozen roasted corn kernels.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 11g 
   Saturated fat 3.5g 
   Trans fat 0g 
Cholesterol 15mg 
Sodium 360mg 
Carbohydrate 25g 
   Dietary fiber 2g 
   Total sugars 5g 
   Added sugars 5g 
Protein 6g 
Vitamin A6 %DV
Vitamin C0 %DV
Calcium8 %DV
Iron6 %DV
Potassium2 %DV
Vitamin D0 %DV

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