Hot Jalapeño Corn Dip

Jalapeno corn dip in a skillet with a spoon and chips on the side.

5 from 3 votes

This spicy, cheesy, hot jalapeño corn dip is an easy appetizer that's sure to be a crowd-pleaser. Made with sweet corn, cream cheese, ultra-melty Monterey Jack cheese, pickled jalapeños, and topped with crispy, smoky bacon.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 173kcal

Author: Callan Wenner

Equipment

frying pan
9-10" cast iron skillet or similar sized baking dish
Large mixing bowl
Rubber spatula
Box grater

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

US Customary - Metric

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 cilantro
fresh cilantro
Serve with tortilla chips, Fritos, or toasted baguette slices.
tortilla chips

Video

Notes

If desired, sprinkle ½ cup panko bread crumbs or crushed potato chips over the top of the dip before baking. Then, add the bacon in the final 5 minutes.

Pickled jalapeños add an extra layer of flavor to the dip. If you prefer to use fresh jalapeños, start with half the amount and taste the mixture before baking, then add more if desired.

Store the dip covered in the fridge for 4-5 days. Reheat portions in the microwave, or back in the oven at 350℉ for 20-30 minutes until hot and bubbly again.

Nutrition