Creamy Bacon Jalapeno Corn Dip


  • 8 ounces cream cheese, softened
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 cups frozen corn
  • 12 ounces bacon, cooked and crumbled, divided
  • 1½ cups shredded Monterrey jack cheese, divided
  • ½ cup diced jalapeno
  1. Preheat oven to 350 F and grease a square baking dish or 9-inch cast iron skillet.
  2. In a large bowl, combine softened cream cheese, mayonnaise, sour cream, cumin, onion powder, and garlic powder.
  3. Stir in the corn, all but 2 tablespoons of the bacon (reserve for later), 1 cup of the cheese, and the diced jalapeno.
  4. Spread the mixture into the prepared dish.
  5. Top with remaining cheese and crumbled bacon.
  6. Bake for 20 to 25 minutes, or until golden brown and bubbly around the edges.
  7. Serve warm with tortilla chips, crostini, crackers, or pita chips.


For less heat, you can substitute diced pickled jalapenos for the fresh jalapeno.