Corn Dip Stuffed Jalapeños
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!
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. 🙂
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!
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.
- 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.
FAQs
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.
Cut jalapeños in half lengthwise, leaving the stem intact on one side. Use your fingers or a spoon to remove the seeds and discard.
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.
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.
More easy game day appetizers:
- Air fryer jalapeño poppers
- Beer bread
- Deviled eggs with bacon
- Homemade guacamole
- Instant pot chicken wings
- Pub cheese
- Soft pretzels
- Zucchini corn fritters
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 Jalapeños
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**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.
39 Comments on “Corn Dip Stuffed Jalapeños”
My husband has never really been a corn fan, but has been showing a little interest in it lately. I know he loves jalapeños and cheese, so this could be just the recipe to get him excited about corn! Visiting from Saturday Night Fever. =)
This sounds like a great way to try to get him on board with corn! Thank you for stopping by, Natasha! 🙂
We are totally on the same jalapeno kick, Marcie! I seriously JUST made jalapeno poppers the other day and plan on sharing them on my blog soon. You have no idea how excited I am to try this fun new twist with corn! Pinned. 🙂
We have been on the same wavelength lately, haven’t we — granola, zucchini bread, and now poppers?! I can’t wait to see what your poppers look like, Sarah! 🙂
Thank you, Arpita!
They were very pop-able, and if they weren’t a bit rich, I might’ve done just that!
I’m loving everything about these peppers, Marcie! Too much of a rich dish on its own sometimes gets to me, too, but I love how you described how the spiciness of the jalapenos cuts through. Sounds like a perfect pairing!
Thank you, Alyssa, and have a great weekend!
These stuffed peppers look amazing! I love fresh summer corn and the creamy roasted corn dip sounds amazing! What a great summer appetizer! I could easily gobble down at least 5 of these in one sitting….mmm, so so good 🙂 Pinning 🙂
These were heavenly, but luckily they were filling, too, or I might’ve eaten that many! Haha. Thanks, Kelly, and have a great weekend!
Love that you stuffed jalapenos with corn dip! Delicious!
This was the best way to eat corn dip in my book!
Did you say corn???? haha And cheesy corn dip? And stuffed jalapenos?? Marcie … you’re killing me! Care to share some? 🙂
If you lived closer you would’ve been here eating them with me — my family doesn’t eat jalapenos! I happily ate a couple a day but that didn’t stop me. It was all about me when I made these.
Corn dip is awesome. Stuffed peppers are amazing. Together? Yum! I love the cheesiness of this dish 🙂
The dip with the jalapenos was a match made in heaven! And yes, the cheesiness makes it even more irresistible.
This combination is so addicting, and that sweet summer corn was the best!
That street corn sounds amazing, and I’d love to try that! Thank you, Samina, and have a great weekend!
I hope you’re able to try this, Alyssa — it would be perfect for a summer party! Thanks for the pin, and have a great weekend!
Thank you, Sherri! This was such a different appetizer than I’m used to making (my family isn’t into spicy food), so this was such a delicious change! The cheese and bacon definitely put it over the top!
I definitely agree that it’s ok (and probably necessary) to make these stuffed jalapenos indulgent. They look amazing! And I’m with you on the corn, it’s just the best tasting from the farmer’s market, not to mention so inexpensive, too! What a fun appetizer this would be to have for a get-together. Have a great weekend, Marcie!
Dips like this have to be somewhat indulgent for sure, and as long as you don’t eat it all yourself, it’s all good. Haha. Thanks, Gayle, and enjoy your weekend!
These sound like a little bite of heaven, Marcie … I can imagine that they taste like a perfectly indulgent Friday night treat, but really without being so bad health-wise. I’m afraid there is just absolutely no way I’d be able to miss out that bacon!
These really were heavenly, Helen, and if you only have a couple, where’s the harm?