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Popper Street Corn

Jalapeño Popper Street Corn Dip

alapeño Popper Street Corn Dip is a creamy, baked appetizer that blends jalapeño poppers and Mexican street corn with bacon, cotija, and lime.
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Prep Time 15 minutes
Cook Time 1 day 1 hour
Total Time 45 minutes

Ingredients
  

  • 8 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup crumbled cotija cheese plus more for topping
  • 3 cups corn kernels fresh, frozen, or canned
  • 6 slices bacon chopped
  • 2 to 3 jalapeños seeded and diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon Tajín plus more for garnish
  • 1 lime juiced
  • ¼ cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions
 

  • Cook the chopped bacon in a large skillet over medium heat until crispy. Transfer to a paper-towel-lined plate and pour off all but about 1 tablespoon of the bacon fat.
  • Add the corn and diced jalapeños to the skillet with the reserved bacon fat. Cook over medium-high heat for 4 to 5 minutes, until the corn is lightly charred. Remove from heat and let cool slightly.
  • Preheat the oven to 375°F. In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth.
  • Stir in the cheddar, cotija, garlic, chili powder, Tajín, lime juice, and cilantro. Fold in the charred corn, jalapeños, and most of the bacon (reserve some for topping). Season with salt and pepper to taste.
  • Spread the mixture into a greased baking dish or cast-iron skillet. Top with the reserved bacon and extra cotija.
  • Bake for 20 to 25 minutes, until hot, bubbly, and golden around the edges.
  • Garnish with a dusting of Tajín, chopped cilantro, and jalapeño slices. Serve warm with tortilla chips.

Notes

Heat level: Remove the jalapeño seeds and membranes for a milder dip, or leave some in (or add a serrano) for more heat.
Corn: Fresh, frozen (thawed), or drained canned corn all work. Charring is what gives it that street-corn flavor.
Make ahead: Assemble up to 1 day in advance, cover, and refrigerate. Add 5 to 10 minutes to the bake time when baking from cold.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 to 15 minutes. Freezing is not recommended, as the dairy base can separate.
Variations: Swap cheddar for pepper jack, use crispy prosciutto instead of bacon, or add a chopped roasted poblano.