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Sweet corn, smoky bacon, creamy cheese, and a kick of jalapeño—this jalapeno corn dip brings bold summer flavor in every bite. Quick to make (15 minutes!), easy to serve, and always the first to disappear. Perfect for parties, BBQs, or cozy nights in!
Try my Mexican street corn dip or white bean dip next time.
Why you’ll love this family favorite!
It’s the perfect balance of creamy, smoky, spicy, and sweet, made with real ingredients you likely have on hand. The crispy bacon and cotija cheese give it that extra savory punch, while fresh lime and jalapeño keep it bright and bold. This is truly one of the best dips ever!
You’ll love how fast it comes together and how every single time someone asks you for the recipe. Pair this with my Slow Cooker Chipotle Carnitas and Chipotle hot salsa.
Made With AmorE,
Simple Ingredients
- Extra virgin olive oil – For sautéing and adding rich flavor
- Bacon – Adds smoky, salty crunch throughout the dip
- Yellow onion – Provides a sweet, savory base
- Jalapeños – Bring mild heat and fresh flavor
- Corn kernels – The star ingredient; sweet, juicy, and summery
- Garlic – Adds aromatic depth
- Kosher salt and black pepper – For seasoning and balance
- Cream cheese – Makes the dip rich and creamy
- Sour cream – Adds tang and smooth texture
- Fresh lime juice – Brightens and balances the richness
- Chili powder – Adds subtle smoky spice
- Cotija cheese – Crumbly, salty topping that adds a Mexican flair
- Fresh cilantro – Brings fresh, herbal brightness
- Mexican crema – Smooth, slightly tangy finish on top before serving
See the recipe card for exact quantities.
Substitutions and Variations
- No fresh corn? Use frozen or canned (drain well).
- No bacon? Try diced pancetta or skip for a vegetarian version.
- No cotija? Use feta or grated parmesan for a salty finish.
- Less heat? Swap jalapeños for poblanos or bell peppers.
- Make it baked: Top with shredded cheddar or Monterey Jack and bake at 375°F until bubbly. Try my white bean dip next!
- Add protein: Stir in shredded baked chicken thighs for a heartier dip.
How To Make Jalepeno Corn Dip
This is a step-by-step photo overview of the recipe; the full instructions are in the recipe card below.
Step #1: Start by frying the bacon in the pan. Remove and set aside, reserving some of the bacon grease.
Step #2: In the same pan, add the onions, jalapenos, lime juice, and corn. Cook until soft and slightly charred.
Step #3: Then, stir in the sour cream and cream cheese, stirring until well combined and smooth.
Step #4: Add the crispy bacon back to the pan and stir to combine, then add fresh cilantro.
My Pro Tip
Recipe Tips
- Use fresh corn when in season for the sweetest flavor and best texture. Charring it lightly adds extra depth.
- Remove jalapeño seeds for mild heat, or leave some in if you like it spicy.
- Soften cream cheese before mixing for a smoother, creamier dip.
- Crisp the bacon well and stir some in while reserving extra for topping—this keeps it flavorful and crunchy.
- Balance the flavors with lime juice and chili powder—it brightens the richness.
- Serve warm for the best flavor and texture—reheat gently if needed just before serving.
FAQ’s
It’s best served warm, but it’s still delicious at room temp. For cold dip, skip the bacon and use more crema or sour cream.
Simply omit the bacon and add a pinch of smoked paprika or chipotle powder for that smoky flavor.
More Appetizer Recipes
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Jalapeno Corn Dip Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 slices bacon, diced
- 1 cup yellow onion, diced
- 2 jalapeños, seeded and chopped, extra for topping
- 3 cups corn kernels, fresh from ~3 ears, or use frozen or drained canned corn
- 2 cloves garlic, finely chopped
- Kosher salt and black pepper, to taste
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder
- ¾ cup cotija cheese, crumbled (for topping)
- ¼ cup fresh cilantro, chopped, plus more for serving
- 2 tablespoons Mexican crema, for drizzling (optional)
Instructions
Cook the bacon:
- In a large skillet over medium heat, cook diced bacon until crispy (6–8 minutes). Transfer to a paper towel-lined plate. Drain off excess grease, leaving about 1 tablespoon in the skillet.
Sauté the veggies:
- Add olive oil if needed, then stir in onion and jalapeños. Cook 4–5 minutes until soft. Add corn and garlic and cook 5-7 more minutes until corn is slightly charred. Season with salt and pepper.
Make it creamy:
- Lower the heat and stir in cream cheese and sour cream until melted and smooth. Add lime juice and chili powder; mix to combine.
Finish the dip:
- Stir in most of the bacon and cilantro (save some for topping). Taste and adjust seasoning.
Serve:
- Transfer to a bowl or skillet. Top with cotija cheese, remaining bacon and cilantro, and drizzle with crema. Serve warm with tortilla chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No one can ever get enough of this dip when I make it!