Jalapeño Popper Esquite Dip
This Jalapeño Popper Esquite Dip is everything you love about classic street corn and jalapeño poppers—rich, creamy, cheesy, and loaded with bold flavor. Grilled in a cast iron skillet, this dip combines crispy bacon, blistered jalapeños, creamy cheeses, corn, and fresh lime for the ultimate party appetizer. Perfect for scooping with chips or slathering on tortillas, it’s smoky, spicy, and insanely addictive.
Equipment
- Cast Iron Skillet
Ingredients
- 12 oz bacon, chopped
- 1 jalapeño, sliced into rounds
- 4 green onions, chopped
- 4 garlic cloves, minced
- 2 jalapeños, chopped (seeds removed if less heat is desired)
- 1 package cream cheese, softened
- 1/2 cup Greek yogurt
- 1/2 cup mayo
- 1 1/4 cup Alta Dena Milk
- 1 cup shredded Oaxacan cheese
- 1/2 cup shredded cheddar cheese
- 1 cup ground cotija cheese, plus more for topping
- 1 can corn, drained
- Zest and juice of 1 lime
- 1/2 bunch cilantro, chopped
- Chili powder, for topping
Instructions
- Preheat your grill to medium-high heat.
- In a medium cast iron skillet on the grill, fry the bacon until crispy, about 10 – 15 minutes. Remove and set aside on a paper towel-lined plate.
- Fry the jalapeño rounds in the bacon fat until just tender, about 5 minutes. Remove and set aside with the bacon.
- Add the green onions, garlic, and chopped jalapeños to the skillet. Stir and cook until softened, about 5 minutes.
- Add cream cheese, Greek yogurt, mayo, and Alta Dena Milk. Stir until creamy and fully combined.
- Sprinkle in the shredded cheeses, 3/4 of the corn, lime zest, lime juice, 1/2 of the cilantro, and 3/4 of the crispy bacon. Stir well.
- Close the grill lid and allow the dip to bubble and the cheese to melt, about 5 minutes.
- Remove the skillet from the grill and top with extra cotija, chili powder, the fried jalapeño slices, and the remaining bacon, corn, and cilantro.
- Serve warm with tortilla chips and enjoy!
Notes
- Use flame-grilled corn for an extra layer of smokiness.
- Substitute canned corn with frozen fire-roasted corn for convenience.
- Want it spicier? Leave the seeds in or add an extra serrano.
- This dip can also be baked at 400°F in the oven for about 15 minutes.
- Serve leftovers in tacos, on burgers, or as a topper for grilled chicken.
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