Nothing says game day like Stuffed Jalapeños, especially when they’re filled to the brim with creamy corn dip and topped with melted cheese and crumbled bacon. This is an easy appetizer that is very likely to be more memorable than the game!

Corn dip stuffed jalapenos with bacon on top

I’m a huge sports fan, so I always look forward to game day. I truly enjoy watching the game, but great food makes it that much better.

A big spread full of pulled pork, white bean turkey chili and corn bread always makes my family happy, but if I’m being honest it’s all about the tailgating snacks for me.

I’ve made a meal out of air fryer chicken wings and my homemade guacamole before, and I’m sure I’ll do it again.

While my spice intolerant family avoid my stuffed poblano peppers and these Corn Dip Stuffed Jalapeños, That’s totally fine because that means there’s more for me. 🙂

Stuffed jalapeno peppers on a serving plate with cilantro

Why you’ll love this recipe:

  • These stuffed jalapeño peppers are filled with rich, creamy corn dip, melted cheese and crumbled bacon for one of the best game day appetizers!
  • It’s packed with spicy, savory flavor, a touch a sweetness from the corn and plenty of texture from the bacon.
  • The peppers may be assembled ahead of time and baked off when you’re about ready to serve them.
  • This recipe is easily made vegetarian by omitting the bacon.

Recipe ingredients

Corn dip and jalapeño poppers collide in this stuffed jalapeño recipe. The corn dip is a rich, creamy blend of mayo, sour cream, cheese, spices and sweet corn for an unforgettable filling!

Stuffed jalapeno pepper ingredients

Ingredient notes

  • Jalapeño peppers. Large jalapeño peppers work best in this recipe as they hold more filling. Be sure to remove the seeds and membranes to cut down on the spiciness.
  • Corn. Use cooked fresh corn (see recipe notes for more information on how to cook the corn), or slightly thawed frozen corn for a time saver. The corn may be cooked 1-2 days in advance.
  • Mayo and sour cream. Lighten this recipe up by using low fat mayo and sour cream, or substitute with Greek yogurt for a protein boost!
  • Herbs, spices and cheese. Use your favorite chopped fresh or dried herbs, spices and cheese to make this recipe your own.
  • Bacon. Cook the bacon according to package instructions while the stuffed jalapeños are in the oven. If you’d like to make this recipe vegetarian, omit the bacon altogether.

How to make this stuffed jalapeño recipe

These addicting baked stuffed jalapeños couldn’t be easier to make, especially if you use leftover cooked corn or frozen corn.

Prep it in advance: Prep the jalapeño peppers and dip in advance, and even assemble the entire recipe to pop in the oven when you’re about ready to serve it.

How to make stuffed jalapeños
  • Place the mayo, sour cream, garlic, onion powder, cayenne pepper and salt in a medium bowl and stir until well combined.
  • Add the corn, chopped cilantro and cheese, and stir until incorporated.
  • Preheat the oven to 350 degrees F. Place the halved jalapeños on a rimmed baking sheet. Stuff the peppers with the corn dip evenly and place in the oven.
  • Bake for 35-40 minutes, or until the peppers are soft and the dip is golden brown on top. If the dip browns too quickly, cover with foil. Remove from oven and top with crumbled bacon.
Stuffed jalapeño peppers on a serving plate with cilantro leaves in the center

FAQs

How can you make stuffed jalapeños less spicy?

Jalapeño peppers measure 2,500 – 8000 on the Scoville scale, which means some are much less spicy than others. Choose jalapeños without striations (white lines) for the mildest flavor, and be sure to remove the seeds as that’s where the majority of the heat lies.

How do you cut jalapeños for stuffing?

Cut jalapeños in half lengthwise, leaving the stem intact on one side. Use your fingers or a spoon to remove the seeds and discard.

What is corn dip made of?

Corn dip is a rich, creamy blend of mayonnaise, sour cream and cheese, with plenty of corn for sweetness and texture. This recipe also includes fresh minced garlic, onion powder and a pinch of cayenne pepper for added flavor, and may include chopped jalapeños, herbs and even bacon to change things up.

Corn dip stuffed jalapeño peppers on a gray plate with bacon and cilantro

Recipe notes

  • Pro tip:  Cook fresh corn 1-2 days in advance by making my grilled corn on the cob or air fryer corn on the cob recipes and store in the refrigerator until you’re ready to use it.  Use slightly thawed frozen corn as a time saver.
  • Make this dip a bit lighter if you prefer! Use low fat mayo or sour cream, or use sub with Greek yogurt for a protein boost.
  • Omit the bacon to make this recipe vegetarian.
Corn dip stuffed jalapenos with bacon on a serving plate

More easy game day appetizers:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Corn dip stuffed jalapenos with bacon on top

Corn Dip Stuffed Jalapeños

Servings: 16 stuffed jalapeños
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 0 minutes
Total Time: 1 hour
These Stuffed Jalapeños feature creamy corn dip, melted cheese and crumbled bacon for an easy appetizer that's perfect for game day and parties!
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Equipment

Ingredients

  • 8 large jalapeño peppers halved, seeded and white membranes removed
  • 1/2 cup mayonnaise
  • 1/2 sour cream or sub with Greek yogurt
  • 1 clove garlic minced
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 1/2 cups cooked fresh corn or thawed frozen corn see notes
  • 1/2 cup cheddar cheese grated
  • 1 tablespoon chopped fresh cilantro
  • 2 slices cooked, crumbled bacon for garnish

Instructions 

  • 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.
  • Preheat the oven to 350 degrees F. Place the halved jalapeños on a rimmed baking sheet.
  • Divide the dip evenly between the jalapeños and place in the oven.
  • Bake for 35-40 minutes, or until the peppers are soft and the dip is golden brown on top. If the dip browns too quickly, cover with foil. Remove from oven and top with crumbled bacon, serve and enjoy!

Notes

  • Pro tip:  Cook fresh corn 1-2 days in advance by making my grilled corn on the cob or air fryer corn on the cob recipes and store in the refrigerator until you’re ready to use it.  Use slightly thawed frozen corn as a time saver.
  • Make this dip a bit lighter if you prefer! Use low fat mayo or sour cream, or use sub with Greek yogurt for a protein boost.
  • Omit the bacon to make this recipe vegetarian.

Nutrition

Serving: 2peppers, Calories: 161kcal, Carbohydrates: 9g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 14mg, Sodium: 235mg, Fiber: 1g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizers
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in August 2014. The photos have been updated, and the post has been modified to include more recipe information and step by step instructions.

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