Fresh, canned or frozen corn can all work their magic in this warm and cheesy recipe for Jalapeño Corn Dip with Bacon.
If you love the subtle spice and creamy cheesiness of jalapeño poppers, then get those chips ready for dunking because this dip delivers bigtime flavor in every garlicky, cheesy, bacon- and jalapeño-packed bite. Aside from being a flavor powerhouse, it hits all my appetizer essential elements:
- It can be made ahead of time (more on that below)
- It’s great for any size crowd
- It’s made with only a handful of ingredients
- Leftovers can be easily reheated and even repurposed (hello, Stuffed Jalapeño Popper Chicken!)
How Far In Advance Can you Make Corn Dip?
In order to maintain the freshness of this corn dip, I’d recommend making it up to one day in advance. Once you’ve mixed together all of the ingredients, store them in an airtight container or even directly in your baking dish of choice that can be covered securely with plastic wrap. Refrigerate the dip, and whenever you’re ready, pop it into the oven.
Pro Tip: If you are baking this corn dip straight from the fridge, add 7 to 10 minutes to the total bake time to ensure it gets warm and gooey throughout.
What to Serve with Jalapeño Corn Dip with Bacon
Tortilla chips are the ultimate sturdy vessel to usher in this deliciousness, but any variety of chips, toasts, crackers, pretzels or veggies will be prime for dipping and dunking. A few of my favorites include toasted baguette slices, scoop-shaped corn chips and even celery sticks for added crunch.
What Can I Use Instead of a Cast Iron Skillet?
Any ovenproof baking dish is a great option in addition to a cast-iron skillet. This recipe utilizes a 10-inch cast-iron skillet, however you can also use one that’s larger in size and just decrease the baking time.
If you opt for a baking dish, the size options listed below will work for this quantity of dip, however the baking time may need to be adjusted:
- 9-inch circular or square baking pan (increase baking time)
- 10-inch circular or square baking pan (baking time remains the same)
- 13×9-inch baking pan (decrease baking time)
So grab your pan or skillet of choice and let the warm and cheesy dipping begin!
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Preheat the oven to 400°F.
In a skillet set over medium-low heat, add the bacon and cook, stirring, until crispy and all the fat has rendered. Using a slotted spoon, transfer 2/3 of the bacon to a large bowl. Reserve the remaining ⅓ bacon for topping the dip.
To the bowl with the bacon, add the cream cheese, mayonnaise, diced jalapeños, minced garlic, shredded cheddar cheese, corn and ¼ teaspoon pepper. Mix until well combined then transfer into a 9- or 10-inch cast-iron skillet or baking dish.
Bake the dip until warm and bubbling, about 20 minutes. Switch the oven to “broil” and broil the dip until it becomes deep-golden brown on top, about 2 minutes.
Remove the dip from the oven, top it with chopped chives, and then serve with chips or crudité for dipping.
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