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Busy weeknights call for quick, comforting meals that taste amazing. This Cheesy Bacon Jalapeño Corn Dip is your new go-to! It’s a fantastic skillet corn dip that comes together in under an hour, making it perfect for meal prep or an effortless appetizer. Get ready for a flavor explosion!
Ingredients You’ll Need for Cheesy Bacon Jalapeño Corn Dip
For the Flavor Base: You’ll need crispy bacon, sweet corn, and aromatic onions, bell peppers, and garlic.
For the Creamy Goodness: Softened cream cheese, sour cream, mayonnaise, and a blend of cheddar and Monterey Jack cheeses create the luscious texture.
Seasonings & Garnish: Fresh cilantro, salt, and pepper elevate the flavors. For extra heat, consider leaving some jalapeño seeds in.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post. Exact quantities appear in the printable recipe card below.
How to Make Cheesy Bacon Jalapeño Corn Dip (Skillet)
This easy skillet dip starts by crisping bacon, then sautéing veggies. Corn is added before stirring in a rich cheese mixture. Bake until bubbly, then garnish and serve!
Step 1: Crisp the Bacon and Sauté Aromatics
Cook diced bacon until crisp. Remove bacon, leaving 1 tbsp grease. Sauté onion, bell pepper, jalapeños, and garlic until tender and fragrant.
Step 2: Add Corn and Cook Briefly
Stir in drained corn and cook for 2-3 minutes until heated through. This step adds depth to the corn’s flavor.
Step 3: Prepare the Creamy Cheese Base
In a separate bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth. Mix in shredded cheddar and Monterey Jack cheeses until melted.
Step 4: Combine and Season the Dip
Add the corn mixture and most of the cooked bacon to the cheese blend. Stir well. Season with salt and pepper to taste.
Step 5: Bake Until Bubbly
Spread the dip evenly in your oven-safe skillet. Bake at 375°F (190°C) for 15-20 minutes, or until the dip is bubbly and heated through.
Step 6: Garnish and Serve Your Cheesy Bacon Jalapeño Corn Dip
Top your delicious skillet dip with the remaining crispy bacon and fresh cilantro. Serve immediately with your favorite dippers!
Final Thoughts on Cheesy Bacon Jalapeño Corn Dip
This Cheesy Bacon Jalapeño Corn Dip truly is a winner, proving that delicious comfort food can be incredibly simple to make.
This dip has that same savory, bacon-crispy heat as the jalapeño popper one, making it a perfect match when you’re craving something warm, creamy, and just a little spicy.
FAQs About Cheesy Bacon Jalapeño Corn Dip
How do I know when the dip is done baking?
The dip is ready when it’s heated through, and the edges are bubbly. A toothpick inserted into the center should come out mostly clean, though it will be gooey from the cheese.
Can I make this easy appetizer vegetarian?
Absolutely! Simply omit the bacon. You can add a little extra texture by sautéing some mushrooms or using plant-based bacon bits for a delicious vegetarian option.
Can I freeze Cheesy Bacon Jalapeño Corn Dip?
It’s best enjoyed fresh. While you can freeze the baked dip, the texture of the cream cheese and sour cream may change upon thawing, becoming a bit watery. For best results, refrigerate leftovers.
What should I serve with this crowd-pleasing skillet corn dip?
This versatile dip is fantastic with tortilla chips, sturdy crackers, crusty bread, or even vegetable sticks like celery and carrots. It’s also great spooned over baked potatoes for a hearty meal.
Cheesy Bacon Jalapeño Corn Dip
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian (omit bacon)
Description
Whip up this incredibly easy Cheesy Bacon Jalapeño Corn Dip in your skillet for a crowd-pleasing appetizer or a satisfying meal prep win. It’s creamy, spicy, and loaded with flavor!
Ingredients
- 1 tablespoon olive oil
- 1 pound bacon, diced
- 1 cup chopped yellow onion (about 1 medium)
- 1 red bell pepper, diced
- 2 jalapeños, seeded and minced
- 2 cloves garlic, minced
- 2 (15 ounce) cans corn, drained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet.
- Add chopped onion and diced bell pepper to the skillet and cook until softened, about 5-7 minutes. Add minced jalapeños and garlic and cook for another minute until fragrant.
- Stir in the drained corn and cook for 2-3 minutes.
- In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
- Add the corn mixture and about three-quarters of the cooked bacon to the cheese mixture. Stir to combine.
- Season with salt and pepper to taste.
- Spread the mixture evenly in the skillet.
- Bake for 15-20 minutes, or until bubbly and heated through.
- Garnish with the remaining crispy bacon and fresh cilantro. Serve hot.
Notes
- For a spicier dip, leave some of the seeds in the jalapeños.
- You can substitute frozen corn for fresh or canned.
- If you don’t have an oven-safe skillet, you can transfer the dip to a baking dish before baking.
- This dip is great served with tortilla chips, crackers, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
