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. This dip combines crispy bacon, blistered jalapeños, creamy cheeses, corn, and fresh lime for the ultimate party appetizer. Perfect for scooping with chips, 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
- In a large nonstick or cast iron skillet over medium heat, cook the bacon until crispy, about 10–12 minutes. Transfer to a paper towel-lined plate, leaving a bit of bacon fat in the pan.
- Add the jalapeño rounds to the pan and sauté for 2–3 minutes until just tender. Remove and set aside with the bacon.
- In the same skillet, add the chopped green onions, garlic, and chopped jalapeños. Sauté for 4–5 minutes until softened and fragrant.
- Reduce heat to medium-low and stir in the cream cheese, Greek yogurt, mayonnaise, and Alta Dena Milk. Mix until fully melted and smooth.
- Add the Oaxaca cheese, cheddar, cotija, ¾ of the corn, lime zest and juice, half of the cilantro, and ¾ of the crispy bacon. Stir everything together until well combined and creamy. Let simmer gently for 3–5 minutes to melt the cheese fully and meld the flavors.
- Remove from heat and top with extra cotija, chili powder, the sautéed jalapeño rounds, remaining bacon, corn, and cilantro.
- Serve warm with tortilla chips. 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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