Jalapeño Corn Dip with Bacon Recipe

You can use fresh, canned, or frozen corn in this warm, cheesy Jalapeño Corn Dip with Bacon recipe.  


– 8 slices uncooked bacon, cut into 1/2-inch piece – 1 (8-oz.) package cream cheese – 1/2 cup mayonnaise – 2 jalapeños, stemmed, seeded and diced – 2 cloves garlic, minced – 1/2 cup shredded sharp cheddar cheese – 2 1/2 cups fresh, canned or frozen (thawed) corn kernels  –1 Tablespoon chopped fresh chives, for serving

Preheat the oven to 400°F.  Toss bacon in a skillet over medium-low heat until crispy and fatty. A slotted spoon removes 2/3 of the bacon to a big basin. Save the remaining ⅓ bacon for dip topping.  

Step 1


In a bowl, combine cream cheese, mayonnaise, jalapeños, garlic, cheddar cheese, corn, and ¼ teaspoon pepper with the bacon. Stir and place in a 9- or 10-inch cast-iron pan or baking dish.  

Step 2

Bake the dip for 20 minutes until bubbling. Select “broil” and broil the dip for 2 minutes until deep-golden brown. Sprinkle minced chives over the baked dip and serve with chips or crudité.  

Step 3


– Calories: 358kcal,  – Carbohydrates: 13g,  – Protein: 6g,  – Fat: 32g,  – Saturated Fat: 12g,  – Polyunsaturated Fat: 10g,  – Monounsaturated Fat: 8g,  – Trans Fat: 1g,  – Cholesterol: 57mg,  – Sodium: 441mg,  – Potassium: 168mg,  – Fiber: 2g,  – Sugar: 5g,  – Vitamin A: 717IU,  – Vitamin C: 7mg,  – Calcium: 110mg, – Iron: 1mg

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