Cheesy Corn Dip Stuffed Jalapenos {Farmer’s Market Friday}

Cheesy Corn Dip Stuffed Jalapeños are jalapeño peppers filled with a cheesy, fresh roasted corn dip and topped with bacon.  They’re the ultimate bite!

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Welcome to another edition of Farmer’s Market Friday!  This week, we’re celebrating fresh, crispy, sweet CORN. 🙂


It’s about time I got around to featuring corn, isn’t it?  I’ve been roasting it up and eating it like there’s no tomorrow in dishes like my Grilled Corn, Pepper, and Zucchini Salad, Zucchini and Roasted Corn Fritters, and Quinoa Enchilada Stuffed Peppers, but I’ve just not gotten around to making corn the star on Farmer’s Market Friday.  Truth is, I was summer fruit driven there for a while, and I’ve honestly had my fill.  We’re still going through a ton of stone fruit around here, but my mind is shifting more to the savory side lately.  And these Cheesy Corn Dip Stuffed Jalapeños are a big ole dose of savory. 🙂

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Let’s just get something out of the way first.  I don’t normally roll with dishes as indulgent as this.  Personally, dips laden with mayo, sour cream, and cheese are a bit much for me.  The best part about dips like this is, you can make them as rich as you want, or as light as you want.  I went indulgent this time, and one of these peppers was plenty for me.  I did use light Veganaise instead of mayo because I prefer it to mayo, but I strayed from my typical Greek yogurt this time around because I had some sour cream in the fridge.   Next time I’m planning to lighten it up so I can eat more.  Pretty good plan, yes?

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Don’t get the wrong idea about these — the jalapeños may look like the star of the show, but they’re not.  Yes, they’re the perfect vehicle for this dip, and they’re much needed, too.  Because the dip is on the rich side, the spiciness of the jalapeño cuts right through that.  If you opt to make this dip but you want to bake it in a baking dish instead, just make sure to add some chopped jalapeño to it!

This dip is very corny…meaning it’s packed full of fresh, delicious, roasted corn.  The corn is crisp and crunchy, giving this creamy dip a nice contrast in texture.  The corn is sweet with a charred flavor that makes this dip what it is.  I also added fresh chopped cilantro because corn + cilantro = heaven. 🙂

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If you want this dip to be vegetarian, simply omit the bacon.  If you don’t, my advice is go for it!  The dip is great on it’s own, but it’s so much more spectacular topped with crisp, smoky bacon crumbles.  Bacon makes everything better…except maybe your cholesterol. 🙁

These cheesy corn dip stuffed jalapeños have everything you want in a delicious appetizer.  They’re sweet, crispy, creamy, spicy, crunchy, and smoky…they’ve got it all!  Look no further for your next favorite appetizer, because it’s right here.  Customize it to be as light or indulgent as you want it — the choice is yours.  Whichever way you go, they’re guaranteed to add some major spice to your life. 🙂

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Cheesy Corn Dip Stuffed Jalapenos {Farmer’s Market Friday}
Prep time
Cook time
Total time
Cheesy Corn Dip Stuffed Jalapeños are jalapeño peppers filled with a cheesy, fresh roasted corn dip and baked in the oven until the peppers are soft and the dip is golden brown. Top them with crisp, crumbled bacon for the ultimate bite!
Serves: 16 jalapeño halves
  • 8 large jalapeño peppers, halved, seeded, and white membranes removed
For the dip:
  • ½ cup Veganaise* (I used light)
  • ½ sour cream* (I used full fat)
  • 1 clove garlic, minced
  • ½ teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1½ cups roasted corn*
  • ½ cup medium cheddar cheese, grated
  • 1 tablespoon chopped fresh cilantro
  • 2 slices cooked, crumbled bacon, for garnish (optional)
  1. Preheat the oven to 350 degrees. Place the halved jalapeños on a rimmed baking sheet and set aside.
Prepare the dip:
  1. Place the Veganaise, sour cream, garlic, onion powder, cayenne pepper, and salt in a medium bowl. Stir until well combined. Add the corn, chopped cilantro, and cheese, and stir until incorporated. Fill the jalapeños with the dip, about 1½ - 2 tablespoonfuls each, and place in the oven. Bake for 35-40 minutes, or until the peppers are soft and the dip is golden brown. If the dip browns too quickly, cover with foil. Remove from heat and top with crumbled bacon, serve, and enjoy!
Total time above includes 10 minutes to roast the corn and 40 minutes to bake the peppers.

*To roast the corn, remove the husk and silk, and grill over medium heat until the kernels are charred, about 10 minutes, turning often. Cool and cut the kernels from the cob. You can roast the corn in advance and store it in an airtight container in the fridge until you're ready to use it, or use frozen, thawed roasted corn to save time.

*Use your favorite mayo, light or full fat, in place of the Veganaise. You can make this dip as light or indulgent as you prefer!

*Greek yogurt or softened cream cheese may be substituted for the sour cream. If you use cream cheese, be sure to blend the dip with a mixer to prevent lumps.

If you prefer to bake your dip in a baking dish, just be sure to add some chopped fresh jalapeño to it!

Recipe by Flavor the Moments.



Hungry for more farmer’s market fresh produce recipes?  Check out my Farmer’s Market Fresh Pinterest board with plenty of recipes to use up those fruits and veggies in new, delicious ways!

Follow Flavor the Moments’s board Farmer’s Market Fresh on Pinterest.

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