8largejalapeño peppershalved, seeded and white membranes removed
1/2cupmayonnaise
1/2sour creamor sub with Greek yogurt
1clovegarlicminced
1/2teaspoononion powder
1/8teaspooncayenne pepper
1/4teaspoonsalt
1 1/2cupscooked fresh corn or thawed frozen cornsee notes
1/2cupcheddar cheesegrated
1tablespoonchopped fresh cilantro
2slicescooked, crumbled baconfor 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.