Jalapeño Corn Dip
Jalapeño Corn Dip is a spicy, cheesy party favorite made with cream cheese, corn, jalapeños, bacon, chilies, and tons of spice for maximum flavor. Prep it in just minutes, then watch it disappear!

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Can we take a moment to appreciate all things dips? I mean, whether it’s Artichoke Dip, Bacon Cheddar Dip, or even Buffalo Chicken Dip, I can never get enough.
But then I whip up this creamy, spicy, cheesy Jalapeño Corn Dip and I have to wonder, is this possibly the best dip of all?
This yummy dip combines cream cheese, jalapeños and chiles, corn, cheese, bacon, and all the spices to craft a dip good enough to eat with a spoon. (Tortilla chips or crackers work too!)
Ingredients
- olive oil
- sweet onion
- garlic
- green chiles
- jalapeños
- frozen corn
- spices: chili powder, cumin, garlic salt
- chicken broth
- cilantro
- bacon
- cream cheese
- colby jack cheese
- sour cream
Step by step
This dip is super fast to make using the pressure cooker. (Scroll down for oven and slow cooker instructions below) Simply sauté the onion then add garlic, peppers, corn, broth, and spices. Pressure cook for 8 minutes, then manually release the pressure.
Stir in the cream cheese, colby jack cheese, and sour cream until nice and creamy then top with crumbled bacon and chopped cilantro!
Tips for best results
- If you’re not familiar with the ‘QUICK RELEASE’ method, see this Instant Pot 101 post for more information and safety precautions.
- You can leave your Instant Pot in warm mode if you would like to keep the dip hot while entertaining.
- Adjust the heat of this recipe by increasing or decreasing the amount of jalapeños you add.
Oven and Slow Cooker Instructions
To make this dip in the oven, start with cream cheese softened to room temperature. Sauté onions in a skillet then add all ingredients to a large mixing bowl and stir until combined. Transfer to a 9 by 11 inch baking dish and bake at 400 degrees for 20 minutes.
To use your slow cooker to make jalapeño corn dip, sauté onions in a skillet then transfer all ingredients EXCEPT cream cheese to the crock pot and stir together. Cut the cream cheese into pats and place over the top of the dip. Cook on low for 2 hours. Stir to mix in the cream cheese and cook an additional 15 minutes before serving.
Serving suggestions
This hot corn dip is tasty enough to eat on its own with a spoon but so fun to dip! Serve with tortilla chips, corn chips, crackers, or even crusty bread! My favorite is Fritos scoops but you could also use pita chips, Ritz crackers, or anything that can hold up to this chunky dip.
If you try this recipe, please comment and rate it below, I love hearing from you!
Jalapeño Corn Dip
- Total Time: 16 minutes
- Yield: 16
Description
Jalapeño Corn Dip is a spicy, cheesy party favorite made with cream cheese, corn, jalapeños, bacon, chilies, and tons of spice for maximum flavor. Prep it in just minutes, then watch it disappear!
Ingredients
-
2 tablespoons olive oil
-
1 large sweet onion,diced
-
1 teaspoon of minced garlic
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4 ounce can mild diced green chiles
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2 small jalapeños, seeds removed and diced
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2 16 ounce bags frozen corn
-
1 teaspoon chili powder
-
1 teaspoon cumin
-
1 teaspoon garlic salt
-
1/2 cup chicken broth
-
1 tablespoon cilantro, finely chopped
-
1 cup cooked and crumbled bacon
-
8 ounce package cream cheese
-
1 cup shredded colby jack cheese
-
1 cup sour cream
Instructions
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Turn on the Instant Pot to sauté mode, and add olive oil.
-
Add the diced onion and sauté until the onion is golden brown.
-
Turn the sauté setting off, and add the minced garlic, diced green chiles, jalapeños, corn, chili powder, cumin, and garlic salt.
-
Stir well, and add the chicken broth.
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Place the lid on the Instant Pot, and make sure the pressure valve is set to ‘SEALING’.
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Press the MANUAL button, and set the time to 8 minutes.
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When the Instant Pot is done cooking, beeps, and goes to OFF, quick release the pressure. (SEE NOTES) When all pressure has been released, and the FLOAT VALVE has dropped down, remove the lid to the Instant Pot, and stir the corn dip.
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Add the cream cheese, sour cream, and shredded Colby jack cheese, and stir all together, until well blended.
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Remove the Corn dip to a serving bowl, and top with crumbled bacon and chopped Cilantro. Serve and Enjoy!
Notes
To make this dip in the oven, start with cream cheese softened to room temperature. Sauté onions in a skillet then add all ingredients to a large mixing bowl and stir until combined. Transfer to a 9 by 11 inch baking dish and bake at 400 degrees for 20 minutes.
To use your slow cooker to make jalapeño corn dip, sauté onions in a skillet then transfer all ingredients EXCEPT cream cheese to the crock pot and stir together. Cut the cream cheese into pats and place over the top of the dip. Cook on low for 2 hours. Stir to mix in the cream cheese and cook an additional 15 minutes before serving.
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Category: appetizer
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 304
- Sugar: 4.9 g
- Sodium: 458.1 mg
- Fat: 23.1 g
- Carbohydrates: 18.7 g
- Protein: 8.6 g
- Cholesterol: 56.3 mg
Everyone loved it!!