Jalapeño Corn Dip with Bacon

from 2 votes

Fresh, canned or frozen corn can all work their magic in this warm and cheesy recipe for Jalapeño Corn Dip with Bacon.

A top-down view of a cast iron skillet containing the best Jalapeño Corn Dip with Bacon next to a bowl filled with tortilla chips

If you love the subtle spice and creamy cheesiness of jalapeño poppers, then get those chips ready for dunking because this dip delivers bigtime flavor in every garlicky, cheesy, bacon- and jalapeño-packed bite. Aside from being a flavor powerhouse, it hits all my appetizer essential elements:

  • It can be made ahead of time (more on that below)
  • It’s great for any size crowd
  • It’s made with only a handful of ingredients
  • Leftovers can be easily reheated and even repurposed (hello, Stuffed Jalapeño Popper Chicken!)
A top-down view of various sizes of bowls containing shredded cheddar cheese, bacon pieces, mayo, corn kernels, minced garlic, chopped jalapeño and a block of cream cheese

How Far In Advance Can you Make Corn Dip?

In order to maintain the freshness of this corn dip, I’d recommend making it up to one day in advance. Once you’ve mixed together all of the ingredients, store them in an airtight container or even directly in your baking dish of choice that can be covered securely with plastic wrap. Refrigerate the dip, and whenever you’re ready, pop it into the oven.

Pro Tip: If you are baking this corn dip straight from the fridge, add 7 to 10 minutes to the total bake time to ensure it gets warm and gooey throughout.

A clear bowl containing yellow corn kernels, chopped jalapeño, bacon pieces and shredded cheddar cheese

What to Serve with Jalapeño Corn Dip with Bacon

Tortilla chips are the ultimate sturdy vessel to usher in this deliciousness, but any variety of chips, toasts, crackers, pretzels or veggies will be prime for dipping and dunking. A few of my favorites include toasted baguette slices, scoop-shaped corn chips and even celery sticks for added crunch.

A cast iron skillet containing unbaked dip

What Can I Use Instead of a Cast Iron Skillet?

Any ovenproof baking dish is a great option in addition to a cast-iron skillet. This recipe utilizes a 10-inch cast-iron skillet, however you can also use one that’s larger in size and just decrease the baking time.

A hand dips a tortilla chip into easy corn dip in a cast iron skillet

If you opt for a baking dish, the size options listed below will work for this quantity of dip, however the baking time may need to be adjusted:

  • 9-inch circular or square baking pan (increase baking time)
  • 10-inch circular or square baking pan (baking time remains the same)
  • 13×9-inch baking pan (decrease baking time)

So grab your pan or skillet of choice and let the warm and cheesy dipping begin!

A top-down view of a cast iron skillet with the best corn dip with bacon and jalapeño
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Jalapeño Corn Dip with Bacon

Fresh, canned or frozen corn can all work their magic in this warm and cheesy recipe for Jalapeño Corn Dip with Bacon.
Author: Kelly Senyei
5 from 2 votes
A top-down view of a cast iron skillet containing the best Jalapeño Corn Dip with Bacon next to a bowl filled with tortilla chips
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings


  • 8 slices uncooked bacon, cut into 1/2-inch pieces
  • 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. 
  • In a skillet set over medium-low heat, add the bacon and cook, stirring, until crispy and all the fat has rendered. Using a slotted spoon, transfer 2/3 of the bacon to a large bowl. Reserve the remaining ⅓ bacon for topping the dip.
  • To the bowl with the bacon, add the cream cheese, mayonnaise, diced jalapeños, minced garlic, shredded cheddar cheese, corn and ¼ teaspoon pepper. Mix until well combined then transfer into a 9- or 10-inch cast-iron skillet or baking dish.
  • Bake the dip until warm and bubbling, about 20 minutes. Switch the oven to “broil” and broil the dip until it becomes deep-golden brown on top, about 2 minutes.
  • Remove the dip from the oven, top it with chopped chives, and then serve with chips or crudité for dipping.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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5 from 2 votes

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  1. 5 stars
    I love your recipes and the layout of your site!! So very people friendly and the recipes are to die for‼️♥️♥️