This spicy, cheesy, hot jalapeño corn dip is an easy appetizer that's sure to be a crowd-pleaser. There are layers of sweet corn, cream cheese, ultra-melty Monterey Jack cheese, pickled jalapeños, and topped with crispy, smoky bacon.
Make this jalapeño popper inspired corn dip in the oven, slow cooker, on the grill, or even in the smoker!
While this is the perfect summer dip recipe to use with corn sliced right off of sweet corn on the cob, this corn cream cheese jalapeño dip can be made any time of year using frozen or even canned corn.
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Why You'll Love This Recipe
Cheesy - This creamy corn and jalapeño dip has both sour cream and Monterey Jack cheese. I love to use this cheese because it melts so well and gives you that epic cheese pull when the dip is hot.
Spicy - The use of both the jalapeños and diced green chilis gives this dip two layers of depth and spiciness.
Crowd pleaser - Make this cheese dip as mild or spicy as you and your guests prefer! It's the perfect appetizer for friends to gather around and can be served with a variety of dippers (tortilla chips, crackers, toasted baguette slices) to please everyone.
Ingredients
- Corn. I love to use corn from fresh corn on the cob, but frozen corn is the next best option! Canned corn can be used in pinch, just be sure to drain and rinse the corn.
- Bacon. Crisp bacon adds a bit of smokiness, saltiness and crunch to the dish but can be omitted if desired.
- Jalapeños. I suggest pickled jalapeños for this recipe to add an extra layer of flavor and to help cut through the richness. Fresh jalapeños can also be used, but cut the amount in half.
- Diced green chilis. This adds a bit a smoky flavor and a extra mild heat to the hot corn dip.
- Dairy. Cream cheese, mayonnaise, and sour cream create the creamy base for this dip.
- Cheese. Monterey Jack cheese is great for this recipe, as it melts well and is ultra-creamy. Mozzarella would also be great.
- Cream cheese. Use Philadelphia brand, block-style, full-fat cream cheese for best flavor, melt, and texture.
- Spices. Smoked paprika adds an extra layer of flavor to this dish. If you don't have any, use ancho chili powder or normal chili powder.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use fresh corn cut from the cob if it's in season. Otherwise, frozen sweet corn is the next best option (thawed and excess water drained). Canned corn can also be used; drain and rinse it.
- Use greek yogurt in place of sour cream.
- Serve the drip cold or at room temperature, if desired. Note the texture will be far less creamy this way.
- Use fresh or pickled jalapeños. Fresh will be much spicier. Pickled provides an extra layer of flavor.
- Omit the bacon to make this corn dip vegetarian.
- Add crushed potato chips or panko bread crumbs to the top of the dish before baking for extra crispiness!
How to Make This Recipe
One: Fry the bacon until crispy, then drain and set aside.
Two: Cut the corn off of the cob. If using frozen, thaw it completely and let any water drain out.
Three: Mix together the cream cheese, sour cream, and mayonnaise until smooth.
Four: Add the jalapeños, green chilis, spices, garlic and scallions and mix to combine.
Five: Add almost all of the grated cheese and mix to evenly disperse.
Six: Gently fold in the corn until it's completely coated in the mixture.
Seven: Add to a cast iron skillet or baking dish and top with the remaining cheese.
Eight: Bake until hot and bubbling, then add the bacon pieces for the last five minutes and finish baking. Garnish with extra scallions and cilantro, then serve.
Expert Tips
- Use fewer jalapeños if you'd like it to be less spicy, or more for an extra kick of heat!
- If you can't find Monterey Jack cheese, use any meltable cheese. Great options are Colby jack, Muenster, mozzarella, or pepper jack cheese.
- Buy a block of cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that prevent proper melting.
- Make the dip ahead of time (or the day before), then heat it in the oven when you're ready to eat it!
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Jalapeno Dip Cooking Variations
If you don't want to cook the jalapeño corn dip in the oven, you can follow these alternative cooking variations:
- Slow cooker - Add the mixed corn dip to the slow cooker and cook on low for 2 hours or high for 1 hour, stirring occasionally. Sprinkle the bacon on the top once the dip is ready to eat.
- Grill - Add the dip to a cast iron skillet and add to a grill over medium-low heat, leaving the lid closed (about 350-400℉). Stir the dip every 5-10 minutes to ensure it doesn't burn on the bottom. Add the bacon in the last 5 minutes of cooking.
- Smoker - Add the dip to a cast iron pan and smoke at 225-275℉ for 1-2 hours until completely hot and the cheese is melted. Add the bacon in the last 20 minutes of cooking.
Recipe FAQs
Simply reduce the amount of jalapeños in the recipe. It may be best to immediately reduce the amount of jalapeños if you don't like spicy food.
When the top is lightly browned and the edges of the dip is bubbling, the dish will be hot enough to serve and eat.
Definitely not! Use any similar size oven-safe dish like a casserole dish, pie plate, or even in smaller individual ramekins.
Storage
Store the dip covered in the fridge for 4-5 days. Reheat portions in the microwave, or in the pan back in the oven at 350℉ for 20-30 minutes until hot and bubbly again.
This dip should not be frozen.
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📖Recipe
Hot Jalapeño Corn Dip
Equipment
- 9-10" cast iron skillet or similar sized baking dish
Ingredients
- 3 slices bacon cooked to crispy and roughly chopped
- 4 cups corn sliced off of fresh ears of corn, or frozen and thawed (6-7 ears)
- 6 oz cream cheese room temperature
- ¼ cup mayonnaise
- ¼ cup cup sour cream
- ¼ cup pickled jalapeños minced
- 4 oz diced green chilis
- 2 cloves garlic minced
- 3 scallions thinly sliced, reserving some greens for garnish
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 2 cups monterey jack cheese shredded & divided
- fresh cilantro for garnish (optional)
- tortilla chips for serving
Instructions
- Preheat the oven to 375℉.
- Fry the bacon until crispy, drain on a paper towel, then roughly chop.3 slices bacon
- Slice the corn off of the cob and set aside (or thaw the frozen corn and discard any excess liquid).4 cups corn
- Mix together the cream cheese, mayonnaise, sour cream until combined.6 oz cream cheese, ¼ cup mayonnaise, ¼ cup cup sour cream
- Add the pickled jalapeños, green chilis, garlic, scallions (reserve some green pieces for the top), smoked paprika, and salt and mix until very smooth.¼ cup pickled jalapeños, 4 oz diced green chilis, 2 cloves garlic, 3 scallions, 1 teaspoon smoked paprika, ½ teaspoon kosher salt
- Fold in 1½ cups of the shredded cheese until evenly dispersed, then fold in the corn.2 cups monterey jack cheese
- Add the mixture to a skillet or casserole dish and spread evenly. Top with the extra cheese, and bake for 15-20 minutes until bubbling and lightly browned. Scatter the bacon on top for the last 5 minutes of bake time.
- Remove from the oven and allow it to cool for 5-10 minutes, and garnish with scallion greens and chopped cilantrofresh cilantro
- Serve with tortilla chips, Fritos, or toasted baguette slices.tortilla chips
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