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Jalapeno Popper Corn Dip

Jalapeno Popper Corn Dip

Indulge your senses with this creamy jalapeno popper corn dip. This easy, delicious dip is perfect for cookouts, potlucks, and parties. You can cook this dish indoors or out, on a gas, charcoal, or pellet grill. Add some smoky flavor to make this the perfect cookout side dish.
4.80 from 5 votes
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Course: Dips
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Calories: 150kcal
Author: Derrick Riches


  • 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.


Flavor Boosting Ideas: Substitute 2 chopped serrano chiles for the jalapenos to add an extra spicy flavor.


Calories: 150kcal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 206mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 1mg