Bacon Jalapeno Corn Dip
Chances are if you could bring only one dip to a tailgating party it would be this crowd-favorite cheesy, smokey Bacon Jalapeno Corn Dip!
Why We Love Cheesy Corn Dip
- Bacon Jalapeno Corn Dip is totally crowd-pleasing, with flavors that everyone loves. It’s perfect for game days, potlucks, or spending time with friends and family.
- Jalapeno corn dip is loaded with four different kinds of cheese, crumbled bacon, sweet corn, and a little jalapeno so you know every bite will be off-the-charts delicious.
- This corn dip is easy to mix and bake and is ready in 30 minutes from start to finish. You only need one bowl and a baking dish for this dip, so cleaning it up is a breeze!
- Since this dip is so easy to make you might want to make two batches. One for you and one for your friends to share, because after the first bite, you’ll be hooked on this dynamite dip!
Ingredients You’ll Need to Make Bacon Jalapeno Corn Dip
PRODUCE: For this dip, you will need green onions, a few jalapenos, as well a couple of cans of corn kernels.
CHEESE: Pick up cream cheese (full-fat is best, but reduced-fat or Neufchatel cheese will also work), mozzarella, cheddar cheese, and Monterey Jack cheese. It’s best to get blocks of cheese and grate it yourself. Doing this will give you the best melty texture…but you can use pre-shredded cheese if you prefer.
BACON: You will need 8 ounces of regular or thick-cut bacon. Save the rest of the package for breakfast or cook it all off and add some bacon on top after cooking. I would never judge you for adding extra bacon.
How to Make Corn Dip
Jump to RecipeSTEP 1 Start by cooking the bacon until it is crispy and then drain and chop the bacon.
STEP 2 In a large bowl, mix all of the ingredients together until well combined.
STEP 3 Scoop the mix into a 1/2 quart baking dish and spread it into an even layer. Then bake the dip for 15 minutes until the cheese is bubbly and the top is browned. Garnish with more green onions on top if you like and serve hot.
Tips & Tricks
- Bacon Jalapeno Corn dip is super easy to prepare ahead of time and then chill until you are ready to bake it!
- If spicy dips are your jam you can turn up the heat by leaving in the jalapeno seeds and/or adding some cayenne pepper.
- We like to eat this corn dip with Fritos (the dipping ones) or tortilla chips. Both are totally delicious and make this a great game day or pool party dip!
- Leftovers can be stored in an airtight container in the fridge for up to 5 days and reheated in the oven until bubbly and warmed through.
Hot Corn Dip Recipe FAQ
What is corn dip made of?
Corn dips can be made to be either hot dips or cold dips. Hot corn dips typically consist of a mix of cheese, mayo, sour cream, onions, peppers, and of course, corn. Cold corn dips, or salads, are packed with a variety of veggies, besides corn, and can be creamy or dressed with a vinegarette. Adding in more delicious items like bacon and jalapeno is always a great idea, even when a recipe doesn’t call for it, because they will only make the dip more fantastic!
What is Mexican corn dip made of?
Mexican Corn Dip has all of the flavors of Elote, a Mexican street corn, but in a scoopable, sharable dip! Most Mexican corn dips consist of corn, mayo, sour cream, chili powder, garlic powder, cumin, green onion, and jalapeno. I can also tell you that bacon is ah-mazing in this dip too! This dip is served warm but cold Mexican corn dip is mouth-wateringly delicious as well.
Other Recipes You May Like
- Tex Mex Corn Salad
- Hot Blue Cheese Dip
- Mom’s Famous Buffalo Chicken Dip
- Crock Pot Spinach & Bacon Queso Dip
- Slow Cooker Hissy Fit Dip
Bacon Jalapeno Corn Dip
Equipment
- 16-ounce Baking Dish (or larger)
Ingredients
- 8 ounces bacon
- 8 ounces cream cheese softened
- 1 cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
- ½ cup Monterey jack cheese shredded
- 15 ounces canned corn kernels drainer
- 2 green onions thinly sliced
- 2 jalapenos seeded and diced (see note)
- ½ teaspoon salt
- Tortillas chips for serving
Instructions
- Preheat your oven to 400 degrees F. (I prep the veggies and grate the cheese while the bacon is cooking.)
- Place a large skillet over medium heat. Cook the bacon until crispy, flipping as needed, about 8-10 minutes. Drain on a paper towel-lined plate and once cooked, chop into small pieces.
- Stir together the cream cheese, bacon, shredded cheeses, corn, green onions, jalapeno, and salt in a large mixing bowl until evenly combined.
- Spread the dip into a 16-ounce (or larger) baking dish. Bake for 15 minutes until the cheese is melted and the dip is bubbling.
- Remove from the oven and let rest for 5-10 minutes before serving warm with tortilla chips. (You can sprinkle more green onions on top for garnish if you like.)
Notes
- If you want your dip to have a kick, leave the jalapeno seeds in.
- I highly recommend buying block cheese and grating it yourself. It’ll melt much better than the pre-shredded stuff.
- Store any leftovers in the fridge for up to 5 days. You can cover the baking dish with Press’n Seal or transfer it to an airtight container.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.