Jalapeño Popper Esquites: Mexican Corn Dip Recipe

• 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

• Heat a large nonstick or cast iron skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until the pieces are golden brown and crisp, about 10–12 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Reserve about 1–2 tablespoons of the rendered bacon fat in the pan to build flavor.
• Add the jalapeño rounds to the pan and sauté for 2–3 minutes until they blister and just begin to soften. Remove the rounds and set them aside with the bacon for garnish. Blistering enhances the pepper’s flavor and mellows its bite.
• In the same skillet with the reserved bacon fat, add the chopped green onions, minced garlic, and the chopped jalapeños (seeds removed if you prefer less heat). Sauté for 4–5 minutes over medium heat, stirring frequently, until the aromatics are softened and fragrant but not browned.
• Reduce the heat to medium-low. Add the softened cream cheese, Greek yogurt, mayonnaise, and Alta Dena Milk. Stir continuously until the cream cheese is fully incorporated and the mixture becomes smooth and silky. Adjust the milk slightly if you prefer a thinner or thicker dip.
• Stir in the shredded Oaxaca cheese, shredded cheddar, ground cotija, about three-quarters of the drained corn, the lime zest and juice, half of the chopped cilantro, and three-quarters of the crispy bacon. Mix until the cheeses melt and everything is evenly combined. Allow the dip to gently simmer for 3–5 minutes so the flavors meld and the mixture becomes warm and bubbly.
• Remove the skillet from the heat. Transfer the dip to a serving dish if desired and top with the remaining cotija, a light dusting of chili powder, the blistered jalapeño rounds, the reserved bacon pieces, the remaining corn, and the rest of the cilantro for a vibrant finish.
• Serve the Jalapeño Popper Esquites Dip warm alongside tortilla chips, toasted slices of baguette, or crunchy vegetable sticks. This dip is best eaten the day it’s made but also reheats well—gently warm on the stovetop over low heat, stirring until smooth.

Notes