Hot Cream Cheese Corn Dip

This hot cream cheese corn dip is another delicious way to use leftover corn. It’s a tasty cream cheese dip that only needs 5 ingredients and you can whip it up in minutes. This delicious appetizer recipe is full of creamy sweet corn, spicy jalapeños and crispy bacon. You’ll want to eat it with a spoon!

You might also like this hot cream cheese Italian chicken dip recipe!

I made this recipe along time ago and since I had a bunch of leftover corn on the cob I thought I’d make it again. Oh my it is so good! I love when I forget about a recipe and rediscover it all over again. 

This hot cream cheese corn dip with jalapeno and bacon is great for a party or for an easy snack. It’s a cream cheese dip that only needs 5 ingredients. With the creamy, sweet corn, spicy jalapenos and salty, crispy bacon, it covers all the flavors for a tasty hot dip.  

Essentially it’s like my bacon wrapped stuffed jalapeños with the added sweetness of corn. It’s one of those easy appetizers that would be great for game day or to take to a party. All you do is mix and bake!

Other leftover corn recipes to try.

I don’t know about you but in the summer we have fresh corn on the cob often and there always seems to be leftovers. Because I hate to waste I find ways to use it. This cheesy corn dip is a prime example as it’s perfect for leftover corn.

Another delicious recipe is this spicy Mexican corn pictured in the skillet below. It’s full of butter, herbs and spices and I just love it! A similar dish is this Mexican street corn salad.

Other ways to use leftover corn are:

• Perfect addition to soup. Great in vegetable soups especially but try it in the chicken pot pie soup or this poblano corn chowder.
• Freeze it in baggies and just heat up in a pan with some butter and spices.
• Try it in salad similar to Chik Fil A’s Cobb salad with chicken, cheese, tomatoes, chopped egg, bacon, etc. 
• Or try in Mexican black bean salad. 

The 5 simple ingredients I used.

Like I’ve mentioned before this is a good way to use leftover corn be it frozen corn, canned corn or fresh. You just have to make sure it’s thawed if frozen.

The other ingredients are cream cheese, fresh jalapeno peppers (not canned jalapenos), sharp cheddar cheese and crumbled cooked bacon.

A note about the jalapenos is that the heat comes from the seeds and ribs on the inside of the pepper. If you want less heat, clean all the seeds and the ribs.

I also really like the taste of a jalapeno pepper. However you can substitute with poblano peppers or even sweet bell peppers if you don’t like the spice.

How to make hot cream cheese corn dip with bacon and jalapenos.

This hot cheesy jalapeno corn dip is super easy to make.

Step 1: Preheat the oven to 400°F. Spray a baking dish or casserole dish with cooking spray.

Step 2: Get out a large mixing bowl and add the softened cream cheese, cooked corn, chopped jalapenos and half of both the shredded cheddar cheese and crispy bacon. Mix well and add to the prepared baking dish. Then smooth out the top.

Step 3: Sprinkle remaining shredded cheese and bacon bits on top. You can also save the bacon for after it’s done if you wish.

Step 4: Place into the oven and bake for 20 minutes. Note cooking time may vary. Let cool before serving.

Store leftovers in an airtight container or cover with a plastic wrap and place in the refrigerator. (Please scroll down to view printable recipe card.)

I could eat this stuff with a spoon. But I think it would be better to serve it with tortilla chips, crackers or even fresh veggies like celery sticks or mini bell peppers.

Recipe tips and notes.

• Make sure your cream cheese is at room temperature so it will be easy to mix.
• You can add more bacon if you want. I used 4 pieces and I thought it was fine but when it comes to bacon everyone has different boundaries. 😉
• I used 3 fresh jalapeños. Clean the insides of seeds but try to keep the ribs because that is where the heat is. However this was not hot enough for me. Because I don’t like to set people’s mouths on fire at a party, I kept it at a safe level. I also have come to love the green pepper taste of jalapeños so that does have a place in this dish. However if you want it hotter you can use a different pepper or add some red pepper flakes, hot sauce or cayenne powder.
• If you want to make this more of a casserole or main dish you could add shredded cooked chicken or even cooked shrimp. It might also work well with Mexican cooked sausage.
• Other toppings you could try is sour cream, fresh cilantro, sliced black olives, chopped green onion, chives etc.

So that’s my hot cream cheese corn dip recipe for when you need a quick and easy party dish. It’s the perfect appetizer for tailgating. I hope you enjoy as much as we did.

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Hot Jalapeno Corn Dip with Bacon

Yield: 6

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This jalapeño hot corn dip with bacon is an easy and tasty dish to serve at your next party. Sweet creamy, cheesy corn and spicy jalapeños with the salty goodness of bacon. Serve with corn chips or tortilla chips.

Print

Ingredients

• 4 strips of bacon
• 2 cups of corn, frozen, fresh or canned
• 3 jalapeños, fresh and diced (clean out the seeds but leave the ribs for some heat)
• 1 cup cheddar cheese, shredded
• 8 ounces cream cheese, room temperature

Instructions

1. Preheat oven to 400 degrees.
2. Cook your bacon anyway you like. Crumble 3 pieces and leave the last piece for garnish.
3. In a large bowl, add your corn, cream cheese, jalapeños, 3 strips of bacon crumbled and ¾ cup of the cheddar cheese.
4. Mix well to combine.
5. Spoon into a baking dish and sprinkle remaining cheese and crumbled bacon on top.
6. Bake for 20 minutes or until desired browness on top. You can also stick it under the broiler at the end for a minute or two.
7. Serve with tortilla chips.

Notes

Recipe Notes & Tips

• Make sure your cream cheese is at room temperature so it will be easy to mix.
• You can add more bacon if you want. I used 4 pieces and I thought it was fine but when it comes to bacon everyone has different boundaries. 😉
• I used 3 fresh jalapeños. Clean the insides of seeds but try to keep the ribs because that is where the heat is. However this was not hot enough for me. Because I don't like to set people's mouths on fire at a party, I kept it at a safe level. I also have come to love the green pepper taste of jalapeños so that does have a place in this dish. However if you want it hotter you can use a different pepper or add some red pepper flakes or cayenne powder.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 282Unsaturated Fat: 0g