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Ultimate Jalapeño Corn Dip

A creamy, baked dip bursting with sweet corn, melted cheese, spicy jalapeños, and crispy bacon. The ultimate crowd-pleasing party appetizer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American, Southwestern
Calories: 420

Ingredients
  

Creamy Base
  • 16 oz cream cheese softened
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 3 cups shredded cheese blend e.g., cheddar & Monterey Jack
Flavor Builders
  • 4 cups corn kernels fresh, frozen/thawed, or canned/drained
  • 4-5 fresh jalapeños finely diced, seeds removed for milder heat
  • 1 small red bell pepper finely diced
  • 0.5 cup red onion finely chopped
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
Mix-Ins & Toppings
  • 6 slices thick-cut bacon cooked crisp and crumbled
  • 1 cup fresh cilantro chopped, divided
  • 0.25 cup scallions sliced

Equipment

  • Large mixing bowl
  • 10-inch cast iron skillet or 2-qt baking dish
  • Medium skillet
  • Cutting Board & Knife

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 10-inch cast iron skillet or 2-quart baking dish.
  2. In a medium skillet over medium heat, cook the red onion and red bell pepper with a pinch of salt until softened (5 min). Add garlic and cook 1 minute more. If using fresh corn, add kernels for 2-3 minutes. Transfer to a large bowl to cool.
  3. To the large bowl with the veggie mix, add the softened cream cheese, sour cream, and mayonnaise. Mix until completely smooth and combined.
  4. Add the corn, diced jalapeños, shredded cheese, cumin, smoked paprika, black pepper, most of the crumbled bacon (reserve some for garnish), and 3/4 cup of the chopped cilantro. Stir until everything is evenly incorporated.
  5. Transfer the dip mixture to the prepared baking dish, spreading it into an even layer.
  6. Bake for 25-30 minutes, until the edges are bubbly and the top has golden spots.
  7. Remove from oven and let rest for 5 minutes. Garnish with reserved bacon, remaining cilantro, and sliced scallions.
  8. Serve immediately while warm with tortilla chips, Fritos, or sliced baguette.

Notes

For a milder dip, remove all seeds and ribs from jalapeños. Dip can be assembled (through step 4) and refrigerated up to 24 hours ahead; bake from cold, adding 5-10 extra minutes. Shred cheese from a block for the creamiest texture.