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Spicy Jalapeño Popper Street Corn Dip

spicy jalapeño popper street corn dip - featured image
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A bold, creamy, and spicy party dip that combines the smoky flavor of charred corn with classic jalapeño popper ingredients like cream cheese, bacon, and melty cheese. Perfect for gatherings, game nights, or summer BBQs, this dip is always a crowd-pleaser.

Ingredients

Scale
  • 2 cups corn kernels (about 3 ears fresh grilled or 12 oz frozen fire-roasted)
  • 2 medium jalapeños, seeded and finely diced (add one more for extra heat)
  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup Colby Jack or Monterey Jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt (to taste)
  • 1/4 tsp black pepper (to taste)
  • 4 strips cooked bacon, chopped
  • Extra jalapeño slices (optional, for garnish)
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp crumbled cotija cheese (optional)
  • Tortilla chips, toasted baguette slices, or veggie sticks for serving

Instructions

  1. Char the corn: If using fresh corn, grill husked ears over medium-high heat for 8-10 minutes, turning occasionally until lightly charred. Let cool, then slice off kernels. If using frozen corn, heat in a dry skillet over medium-high until golden and slightly smoky.
  2. Prep the jalapeños and bacon: Dice jalapeños (remove seeds for less heat). Chop cooked bacon into small bits. Set aside a few jalapeño slices and bacon pieces for garnish.
  3. Combine creamy base: In a large mixing bowl, add softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
  4. Add cheeses and spices: Stir in shredded Colby Jack or Monterey Jack, cheddar, garlic powder, smoked paprika, salt, and pepper. Blend well.
  5. Fold in corn, jalapeños, and half the chopped bacon. Mix gently until evenly distributed. If mixture is too stiff, add 1-2 tbsp milk or extra sour cream.
  6. Transfer mixture into a 9-inch oven-safe skillet or baking dish. Smooth the top and sprinkle with remaining bacon, extra jalapeño slices, and cotija cheese (if using).
  7. Bake at 400°F for 15-20 minutes, until hot, bubbly, and slightly golden on top.
  8. Garnish with fresh cilantro and let cool 5 minutes before serving. Serve warm with tortilla chips, baguette slices, or veggie sticks.

Notes

If dip looks oily after baking, blot gently with a paper towel. For extra spice, add cayenne before baking. Broil for 2-3 minutes at the end for a crustier top. Assemble ahead and refrigerate, then bake before serving. Reheats well in the oven. For vegetarian, skip bacon and add mushrooms or black beans. Use Greek yogurt for a lighter version.

Nutrition

Keywords: jalapeño popper dip, street corn dip, party appetizer, spicy dip, cheesy corn dip, game day snack, bacon dip, gluten-free appetizer

Find it online: https://bitefuljoy.com/spicy-jalapeno-popper-street-corn-dip-recipe-easy-party-appetizer/