This Bacon Cheddar Jalapeño Corn Dip is the hot, cheesy, crowd-pleasing appetizer that disappears every single time you put it on a table. Sweet corn, crispy bacon, pickled jalapeños, and shredded cheddar are baked together with cream cheese into a bubbling, irresistible dip with just a touch of honey to balance the heat.
It comes together in under 30 minutes and is the perfect recipe for game day, parties, potlucks, or any time you need a seriously good appetizer! Looking for another great party dip? Try this Crockpot Buffalo Chicken Dip.
Party SNack
MAKE AHEAD
Quick Look: Bacon Cheddar Jalapeño Corn Dip
- ⏱️ Prep Time: 5 minutes
- 👩🍳 Cook Time: 20 minutes
- 🕖 Total Time: 25 minutes
- 🥓 Servings: 8 servings
- ⚡️ Calories: 309 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Cook bacon and then bake the whole dish in the oven at 400F
- 🛒 Main Ingredients: Bacon, Cream Cheese, Corn, Cheddar
- ⭐️ Difficulty: Easy! Simple ingredients and simple steps
Why You’ll Love This Recipe
- A balance of sweet, savory and spicy – A drizzle of honey in the dip is the secret ingredient that makes this stand out from a typical corn dip. It adds a subtle sweetness that balances the heat from the jalapeños and the saltiness of the bacon and cheese. You won’t want to skip it!
- Easy to make – This is a tasty dish that comes together in under 30 minutes which is a big win in my book (especially with two little kids!)
- Perfect for making ahead – You can assemble ahead of time up to 24 hours before baking and then just throw it in the oven right before serving. Super easy!
Looking for a sweet counterpart for this savory dip? Try this Strawberry Cheesecake Dip.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make this delicious Bacon Cheddar Jalapeño Corn Dip.
- Bacon – bacon lovers, this is the dish for you!
- Sweet Corn Kernels – you have options here! frozen and defrosted, freshly cut off the cob, or canned and drained
- Pickled Jalapeños – pickled jalapeños are the key ingredient here because they add tangy, briny heat that is more consistent and mellow than fresh jalapeños. They are also easier to use since they are already seeded and sliced. The brine from the jar can also be added to the dip in small amounts for an extra punch of flavor. Fresh jalapeños work as a substitute but will add more heat and less tang.
- Cream Cheese – cream cheese must be at room temperature before mixing. Cold cream cheese will not mix smoothly and you will end up with lumps in the dip. Set it out at least 30-60 minutes before starting.
- Honey – the secret ingredient that makes this dip extra tasty!
- Sharp Cheddar Cheese – mixed with cream cheese, this makes the dip super creamy (and super delicious!)
- Scallions – garnish that adds a little crunch
Looking for another dip with bacon? Try this Bacon Wrapped Date Dip.
How to make This Bacon Cheddar Jalapeño Corn Dip
Step 1: Cook the bacon until crispy and then cook the corn and jalapeños in the bacon grease.
Step 2: Add the cream cheese and honey to the pan and stir until they are fully mixed in with the corn and jalapeños.
Step 3: Turn off the stove heat and pour the cooked bacon back into the pan. Stir it and top the dip with the shredded cheddar cheese.
Step 4: Place the skillet in the oven and bake at 400F for 15 minutes. Garnish with the scallions and serve warm with tortilla chips, kettle cooked potato chips or raw veggies for dipping.
Mad’s Expert Tips for the Best Bacon Cheddar Jalapeño Corn Dip 🥓
- Soften the cream cheese first. Room temperature cream cheese mixes in smoothly. Cold cream cheese will leave lumps in the dip no matter how much you stir. Set it out 30-60 minutes before you start.
- Do not skip the honey. It sounds unusual in a savory dip but the honey is what makes this recipe special. It balances the salty bacon and spicy jalapeños and makes every bite taste perfectly sweet, spicy, and savory all at once.
- Broil at the end. After the dip is baked and bubbling, switch the oven to broil for 2-3 minutes to get a golden, slightly crispy top. Watch it closely so it does not burn.
Want another dip with bacon? Try this Bacon Ranch Chicken Cheese Dip.
Recipe FAQs
Can I use fresh jalapeños instead of pickled?
Yes! Seed and dice 2-3 fresh jalapeños and use them in place of the pickled jalapeños. Keep in mind fresh jalapeños will be spicier and will not have that tangy briny flavor that the pickled ones add.
Can I use frozen or canned corn?
Yes! Frozen corn that has been thawed and drained works great. Canned corn also works but drain it very well first so the dip does not get watery. Fresh corn cut off the cob is the best option in the summer.
Can I make this dip ahead of time?
Yes! Assemble the dip in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Bake just before serving.
Storage
This dip is best served fresh, but you can store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven until warmed through.
Other delicious Dip Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Bacon Cheddar Jalapeño Corn Dip
Ingredients
- 6 strips bacon
- 2 cups sweet corn kernels frozen and defrosted, freshly cut off the cob or canned and drained
- ⅓ cup pickled jalapeños – finely chopped
- 8 oz brick of cream cheese – softened to room temperature
- 2 tbsp honey
- 1 ½ cups shredded sharp cheddar cheese
- Thinly sliced scallions for garnish
Instructions
- Preheat oven to 400F. Slice bacon strips into small pieces (about ½” wide).
- Place bacon pieces in an oven safe skillet and heat the skillet over medium heat. Cook the bacon until crispy, tossing occasionally.
- Lower the heat all the way to low and take the bacon out of the pan with a slotted spoon leaving the grease behind. Set the cooked bacon aside and pour the corn and jalapeños into the skillet.
- Cook the corn and jalapeno in the bacon grease over medium-low tossing occasionally for 5 minutes.
- Add the cream cheese and honey to the pan and stir until they are fully mixed in with the corn and jalapenos. Turn off the stove heat and pour the cooked bacon back into the pan. Stir it and top the dip with the shredded cheddar cheese.
- Place the skillet in the oven and bake at 400F for 15 minutes. Garnish with the scallions and serve warm with tortilla chips, kettle cooked potato chips or raw veggies for dipping.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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