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Cheesy Sausage Corn Dip


  • 1 Pound breakfast sausage
  • 1 Medium onion Chopped
  • 1 jalapeno pepper seeds removed & minced (optional)
  • 1 bell pepper or banana pepper seeds removed & minced (optional)
  • 1.5 Cups corn
  • 2 8oz packages cream cheese room temperature
  • 8 Oz velveeta cheese cubed
  • 8 Oz shredded cheddar cheese divided
  • chopped green onions or cilantro as garnish


  • Crumble the sausage in a hot skillet. Add in the onion & peppers (if using). Cook, stirring occasionally, until the sausage is cooked through. Drain off the grease from the pan.
  • If you’re using an oven safe skillet, just add the next ingredients to the pan. If you are not using an oven safe skillet, mix the ingredients in a bowl and then add them to an oven safe 2 quart dish.
  • Mix the cooked sausage mixture with the corn, cream cheese, velveeta cheese, and half of the cheddar cheese. Bake on 350 for 20 minutes. Top with the remaining half of cheddar cheese and bake for another couple of minutes, or until the cheese is melted. Garnish with chopped green onions or cilantro. 
  • This can also be done completely on the stovetop or crockpot.

Crockpot instructions

  • After cooking the sausage and onions, drain the mixture and add to your crockpot. Stir in the rest of the ingredients, except for half of the cheddar cheese. Cook on low for 3 hours. Sprinkle on the rest of the cheddar cheese and cook on low for another 10 minutes or so, or until the cheese is melted.