Summer starts here with this amazing Jalapeno Popper Corn Dip. It’s creamy and cheesy, slightly sweet, with a kick of spicy goodness. A big thank you to our friends at Randalls®, who sponsored this delicious recipe.
Cook this flavorful dip in your oven or on a gas, charcoal, or pellet grill. Add some smoky flavor to make this the perfect cookout appetizer. Visit the Summer Starts Here content hub at https://www.randalls.com/summer to learn more and find your inspiration.
Summer means lots of potlucks, cookouts, and parties, and this jalapeno popper corn dip is a game-changer. This dish is easy to assemble and cooks in just 30 minutes. Amp up your appetizer game and wow your guests with this fabulous dip!
This recipe makes enough for 8 people, but you can easily double the recipe for a larger crowd.
- O Organics® Whole Kernel Corn, drained
- Lucerne® Cream Cheese
- O Organics® Sour Cream
- Lucerne® shredded Sharp Cheddar Cheese
- Lucerne® shredded Pepper Jack Cheese
- 4 slices Signature® Thick Cut Hickory Smoked Sliced Bacon, cooked and chopped
- Green onions, chopped
- Large jalapenos, chopped
- Melted butter
- Garlic powder
- Salt and black pepper
- Chopped flat-leaf parsley, chives, or cilantro
Randalls® makes it easy to recipe plan with shoppable recipes and cooking tips. All of the ingredients needed to make this dip can be found there. We love the wonderful deep flavors of their exclusive Lucerne® cheeses, the crisp sweetness of the exclusive O Organics® Whole Kernel Corn, and the creaminess of the exclusive O Organics® sour cream. Their exclusive Signature Select® thick cut bacon adds a hint of smoke flavor that balances well with jalapenos.
You can find exciting and inspirational content around recipe planning and meal ideas through fresh, new seasonal recipes, celebrity chef content, virtual cooking classes, easy-to-shop recipes, and culinary tips and tricks.
Setting up your Grill
Prepare your grill for a 300° F direct-fire cooking.
If using a charcoal or pellet grill, add hickory wood for robust smoke flavor or applewood for a sweeter, milder smoke.
Making the dip
Combine corn, cream cheese, sour cream, shredded cheeses, diced jalapenos, chopped green onion, cooked bacon, and melted butter in a large bowl. Season with garlic powder, salt, and black pepper.
Transfer mixture to a 10-12″ cast-iron skillet, smooth evenly with a spatula.
Grilling the Dip
Place the cast-iron pan on your grill, close the lid and cook for 20 minutes.
Rotate the pan and top with jalapeno slices. Cook for an additional 10 minutes or until bubbling and browned around the edges.
Optional step: Use a food torch or your oven broiler to achieve a nice golden-brown color on the top.
Serving the Dip
Let the Jalapeno Popper Corn Dip rest for 10 minutes, then garnish with chopped chives, cilantro, or parsley, and serve with corn tortilla chips, bagel chips, bread, or crackers.
Baking Option for the Jalapeno Popper Corn Dip
You can bake this delectable dip right in your oven. Set your cooking temperature to 300° F. Cook the dip for 30 minutes, rotating halfway through. Broil the dip for 1-2 minutes until golden brown.
Jalapeno Popper Corn Dip
- 3 15-ounce cans of O Organics® Whole Kernel Corn, drained
- 1 8-ounce package of Lucerne® Cream Cheese
- 1 1/4 cups sour cream
- 1/2 cup Lucerne® shredded Sharp Cheddar Cheese
- 1/2 cup Lucerne® shredded Pepper Jack Cheese
- 2 medium green onions
- 2 large jalapenos
- 4 slices Signature® Thick Cut Hickory Smoked Sliced Bacon
- 1 tablespoon melted butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped flat-leaf parsley chives, or cilantro
- Preheat your grill (or oven) to 300 degrees F. On the grill, use a medium-low direct fire. If you are using a charcoal or pellet grill, we recommend hickory or oak wood for an intense smoke flavor. Use cherry or applewood for a sweeter, milder smoke.
- Fry bacon in a medium-sized skillet until browned and crispy. Drain and finely chop the cooked bacon. Set aside while you prepare the remaining ingredients.
- Seed and finely dice one jalapeno. Slice half of the second jalapeno into 7 thin slices. Reserve for garnish. Seed and dice the remaining portion of the second jalapeno. Mince the green onions.
- In a large bowl, combine corn, cream cheese, sour cream, shredded cheeses, diced jalapenos, green onion, chopped bacon, and melted butter. Season with garlic powder, salt, and black pepper.
- Spoon jalapeno corn mixture into a 10-inch seasoned cast-iron skillet. Smooth the mixture evenly with a spatula.
- Place the skillet on the grill, close the lid and cook for 20 minutes. After 20 minutes, place the reserved jalapeno sliced on top. Rotate the skillet for even heating, close the lid and cook for 10 more minutes.
- The dip is done once it starts to bubble and appears brown around the edges. If you’d like a golden brown dip, remove the skillet from the grill, and increase your grill’s heat to its highest setting. Once it’s fully heated, place the skillet back on the grill, close the lid and broil the dip for 1-2 minutes. You can also broil it in your oven.
- Remove the skillet from the grill and place it on a heat-resistant surface. Let it rest for 10 minutes.
- Before serving, garnish jalapeno popper corn dip with chopped parsley, chives, or cilantro. Pair with tortilla chips, bagel chips, or crackers.
- Store the leftover dip in an airtight container in the refrigerator for 3-4 days.
This is a sponsored post written by me on behalf of Randalls®.