Jalapeño Popper Corn Dip

Ingredients

For the Dip

• 2 cups corn kernels, thawed and dried if frozen
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 1/2 cups shredded sharp cheddar, divided
• 1 cup shredded Monterey Jack, divided
• 6 slices bacon, cooked crisp and crumbled
• 2 jalapeños, one minced and one sliced
• 3 scallions, sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt

For Serving

• tortilla chips and vegetable sticks

Substitutions

• Roasted poblano can replace jalapeño for less heat.
• Greek yogurt can replace sour cream but adds tang.

Instructions

Step 2: Mix the Creamy Base

Beat cream cheese, sour cream, mayonnaise, garlic powder, and salt until smooth.

Step 3: Fold in the Filling

Fold in corn, half the cheddar and Jack, most of the bacon, minced jalapeño, and half the scallions.

Step 4: Fill the Skillet

Spread in an oven-safe skillet and top with remaining cheeses, bacon, and sliced jalapeño.

Step 5: Bake

Bake 20 to 25 minutes until bubbling throughout and lightly golden; the hot center should reach 165°F.

Step 7: Finish and Serve

Rest 5 minutes, scatter remaining scallions, and serve hot with chips and vegetables.

Controlling Heat and Greasiness

Drain the bacon well and dry thawed corn before mixing the dip. Extra bacon fat or corn moisture can make the creamy base loose and oily as it bakes.

Use the sliced jalapeño on top as a visual heat cue, and broil only briefly at the end because the cheese can move from browned to scorched very quickly.

How to Store Leftovers

Refrigerate Jalapeño Popper Corn Dip within 2 hours in a covered container and use within 4 days. Keep chips, crackers, or vegetable dippers separate until serving.

How to Reheat

Reheat covered at 350°F until 165°F, then uncover for 5 minutes to restore the surface. Add fresh scallions after heating.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.