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Spice up your Game Day with this Jalapeno Popper Corn Dip. A creamy, cheesy concoction combined with the heat of jalapeños and the sweetness of corn, all baked to golden perfection. This hot & spicy dip is easy to make and is perfect for Game Days, the Holidays, or hosting a casual get-together.

Cheesy pull of Jalapeno Popper Dip being scooped up with a tortilla chip.
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If you’ve been following me for a while, you already that I’m in love with jalapeno poppers – seriously, one of my childhood favorites. Remember those TGIF frozen Jalapeno Poppers with cream cheese? That’s what I’m talkin’ about!

This Jalapeno Popper Corn Dip was inspired by my Jalapeno Popper Garlic Bread, Baked Jalapeno Poppers, and Pav Bhaji Dip which is made with cream cheese.

More Appetizer Recipes

Here’s everyone’s favorite my 5 Layer Mexican Dip, Enchilada Bean Dip, and this healthy Bean Corn Kachumber Salad which can treated like salsa.



Why You’ll Love This Recipe

  • Easy Appetizer to Make – With simple ingredients and minimal effort, this cheesy dip is perfect for busy hosts so you can spend more time entertaining.
  • Crowd-pleaser – Whether you’re hosting a game day party or a lowkey night in, this jalapeño popper corn dip is a versatile crowd-pleaser that fits any occasion.
  • Make-Ahead Convenience – Prep your dip in advance and simply pop it in the oven when you’re ready to serve.
  • Irresistible – It’s creamy, cheesy, and spicy. This dip is just SO good, trust me

Ingredients

Ingredients for Jalapeno Popper Corn Dip.
  • Jalapeño Peppers – You’ll need 4-5 chopped jalapenos (1 cup to 1 1/4 cup) with seeds for this recipe. Yes, it’ll be spicy, but this is a spicy jalapeno popper dip.
    • For Less Heat – use 4-5 jalapenos and remove the seeds.
    • Saute Jalapenos – cook down the jalapenos until they’re lightly browned to max out the flavor in this dip. The oil will separate from the jalapenos – this process will take a total of 8-9 minutes.
    • Sliced Jalapenos – before baking, add 6-9 sliced jalapenos on top of the cheese so people know it’s a jalapeno dip.
  • Corn – I used frozen fire-roasted corn from Whole Foods, feel free to use any frozen corn. Make sure you run the corn under warm water and drain completely before adding it to the dip. Feel free to use fresh corn, just cook it down until soft.
  • Scallions (Green Onion) – Make sure to add a combination of the white and green portions of scallions. You’ll need a total of 1/2 cup of scallions for the cooking process and a few more for garnish.
  • Cream Cheese & Sour Cream – Make sure you use room-temperature cream cheese and sour cream. Lower the heat when adding any dairy.
  • Milk – You’ll need room-temperature whole milk. Add the milk slowly stirring in between to avoid curdling.
  • Mexican Cheese Blend – You’ll need a Mexican cheese blend or any combo you like such as Cheddar and Pepper Jack Cheese, Cheddar and Colby Cheese, or just Monterey Jack Cheese.
  • Ground Spices – Paprika, Garlic Powder, Cayenne Pepper (optional), and Salt.

*See the recipe card below for full information on ingredients and quantities.*


Substitutions

  • Vegan – For a vegan jalapeno popper dip, you’ll need non-dairy creamy cheese, sour cream, cheddar cheese, and milk.

How to Make Jalapeno Popper Corn Dip Recipe?

1. Heat a pot on medium heat, once hot, add oil. Once the oil is hot, add the chopped jalapenos. Season with a little salt. Cook down the jalapenos for 8-9 minutes stirring occasionally. (Image 1)

2. This is what you should have. You’ll notice the oil has separated. The jalapenos have slightly browned which will add a ton of flavor. (Image 2)

3. Now add garlic and saute for 30-40 seconds. (Image 3)

4. Add scallions and frozen corn that have been run under warm water and drained. Stir and cook for a minute. (Image 4)

Saute jalapenos with garlic, scallions, and corn.

5. Add paprika and a little more salt. (Image 5)

6. Lower the heat to low heat. Add cream cheese. Stir the cream cheese into the veggies until it’s creamy. (Image 6)

7. Now add sour cream and stir. (Image 7)

8. Next, reduce heat to low. Now slowly add room temperature milk to the dip mixture. Make sure you add the milk slowly stirring in between to avoid curdling. (Image 8)

Add spices, cream cheese, sour cream, and milk.

9. Add 1 cup of Mexican cheese blend. Stir. (Image 9)

10. Now add cayenne pepper and garlic powder. (Image 10)

11. Stir and look at that cheese pull. (Image 11)

12. Transfer the jalapeno corn dip to a 7″ x 11″ baking dish. (Image 12)

Add cheese, cayenne pepper, and transfer the dip to a baking dish.

13. Take a few corn tortilla chips in a ziploc bag and roll over the bag until the chips are crushed. Alternatively, you may also use panko bread crumbs. (Image 13)

14. Top the baking dish with the remaining 1 cup of cheese, sliced jalapenos, and 1-2 tablespoons of crushed tortilla chips. (Image 14)

15. Cover with a foil wrap and bake at 400 degrees for 20 minutes. Remove the foil wrap and bake for another 3 minutes until the cheese is slightly golden. (Image 15)

16. Garnish with a few chopped scallions. Serve immediately. (Image 16)

Crush tortilla chips, and top the dip with cheese and sliced jalapenos, then bake.

Expert Tips

Saute Jalapenos – Take your time to cook down the jalapenos so they are lightly brown. This process will take 8-9 minutes and you’ll notice the oil will begin to separate from the jalapenos.

Less Spicy – This recipe calls for 4-5 jalapenos with seeds and cayenne pepper. If you prefer less spice, remove the seeds from half or all the jalapenos.

Serve Immediately – For best results, bake this dip right before your guests arrive and serve immediately. It tastes best when it’s warm.

Room-Temperature Dairy – Make sure your dairy items such as cream cheese, sour cream, milk, and cheese are at room temperature. Just leave them out for 30-45 minutes before cooking. Also, add the milk slowly to prevent the dip from curdling.

Serving Suggestions

→ Serve this decadent dip with tortilla chips.
→ Slice up a baguette and serve with this dip. This is my favorite way to serve this dip.
Veggies that would pair nicely with this dip are carrots, broccoli, cauliflower, and celery.


Recipe FAQs

Is this recipe gluten-free?

Yes, Jalapeno Popper Corn Dip is naturally gluten-free.

How can I store this dip?

Place all the contents of the dip in an airtight container and refrigerate. The dip will last for up to 5 days.


Cheesy pull of Jalapeno Popper Dip being scooped up with a tortilla chip.


Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!


5 from 2 votes

Jalapeno Popper Corn Dip (Spicy & Creamy)

By: Nisha
Spice up your Game Day with this Jalapeño Popper Corn Dip. A creamy, cheesy concoction combined with the heat of jalapeños and sweetness of the corn, all baked to golden perfection. Perfect for Game Days, the Holidays, or hosting a casual get-together.
Prep Time: 15 minutes
Cook Time: 15 minutes
Bake TIme: 23 minutes
Total Time: 53 minutes
Servings: 10 servings

Ingredients 

  • 2 tbsp oil
  • 5 jalapenos with seeds
  • 1.5 tbsp garlic, chopped (4-5 garlic cloves)
  • 1/2 cup scallions, white & green part
  • 3/4 cup frozen corn, rinsed & drained
  • 2 tsp paprika
  • salt to taste
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup milk, room temperature
  • 2 cups Mexican cheese blend, shredded & divided (1 cup for dip, 1 cup for topping)
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 2 tbsp crushed tortilla chips, optional
  • 6-9 jalapenos, sliced
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Instructions 

  • Heat a pot on medium heat, once hot, add oil. Once the oil is hot, add the chopped jalapenos. Season with a little salt. Cook down the jalapenos for 8-9 minutes stirring occasionally. You'll notice the oil has separated. The jalapenos have slightly browned which will add a ton of flavor.
  • Now add garlic and saute for 30-40 seconds. Add scallions and frozen corn that have been run under warm water and drained. Stir and cook for a minute. Add paprika and a little more salt.
  • Lower the heat to low heat. Add cream cheese. Stir the cream cheese into the veggies until it's creamy. Now add sour cream and stir. Next, reduce heat to low. Now slowly add room temperature milk to the dip mixture. Make sure you add the milk slowly stirring in between to avoid curdling. Add 1 cup of Mexican cheese blend. Now add cayenne pepper and garlic powder. Stir.
  • Transfer the jalapeno corn dip to a 7" x 11" baking dish. Take a few corn tortilla chips in a ziploc bag and roll over the bag until the chips are crushed. Alternatively, you may also use panko bread crumbs. Top the baking dish with the remaining 1 cup of cheese, sliced jalapenos, and 1-2 tablespoons of crushed tortilla chips. Cover with a foil wrap and bake at 400 degrees for 20 minutes. Remove the foil wrap and bake for another 3 minutes until the cheese is slightly golden.
  • Garnish with a few chopped scallions. Serve immediately.

Notes

  • Saute Jalapenos – Take your time to cook down the jalapenos so they are lightly brown. This process will take 8-9 minutes and you’ll notice the oil will begin to separate from the jalapenos.
  • Less Spicy – This recipe calls for 4-5 jalapenos with seeds and cayenne pepper. If you prefer less spice, remove the seeds from half or all the jalapenos.
  • Serve Immediately – For best results, bake this dip right before your guests arrive and serve immediately. It tastes best when it’s warm.
  • Room-Temperature Dairy – Make sure your dairy items such as cream cheese, sour cream, milk, and cheese are at room temperature. Just leave them out for 30-45 minutes before cooking. Also, add the milk slowly to prevent the dip from curdling.
  • Make it Vegan – Substitute non-dairy creamy cheese, sour cream, cheddar cheese, and milk. 

Nutrition

Calories: 250kcal | Carbohydrates: 10g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 227mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 833IU | Vitamin C: 22mg | Calcium: 208mg | Iron: 0.5mg

Additional Info

Course: Appetizer
Cuisine: American
Diet: Gluten Free, Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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