Why You’ll Love This Recipe
You’ll love this Jalapeño Corn Dip for its bold flavor and simple preparation. The combination of spicy jalapeños, sweet corn, and creamy cheese creates a perfect balance that’s both comforting and exciting. It’s easy to make ahead, bake when ready, and always a hit at game days, holidays, or casual get-togethers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Corn kernels (fresh, frozen, or canned and drained)
- Cream cheese, softened
- Sour cream or mayonnaise
- Shredded cheddar cheese
- Monterey Jack or pepper jack cheese, shredded
- Jalapeños, seeded and finely diced (use fresh or pickled)
- Green onions, chopped (optional for garnish)
- Salt and black pepper
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a large mixing bowl, combine softened cream cheese and sour cream (or mayonnaise). Mix until smooth.
- Stir in the corn, jalapeños, shredded cheeses, salt, and pepper.
- Transfer the mixture to the prepared baking dish, spreading evenly.
- Bake for 20–25 minutes, or until the dip is hot and bubbly with a lightly golden top.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with chopped green onions and serve warm with tortilla chips, crackers, or sliced vegetables.
Servings and timing
This recipe serves 8–10 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
- Bacon Jalapeño Corn Dip: Add cooked, crumbled bacon for a smoky, savory touch.
- Mexican Street Corn Style: Stir in cotija cheese, lime juice, and a sprinkle of chili powder for elote-inspired flavor.
- Extra Spicy: Use diced serrano peppers or add a few dashes of hot sauce.
- Skillet Style: Bake and serve directly in a cast-iron skillet for a rustic, crowd-pleasing presentation.
- Cold Version: Mix all ingredients (except the shredded cheese for topping) and chill before serving as a cold dip.
Storage/Reheating
Store leftover dip in an airtight container in the refrigerator for up to 4 days. To reheat, place in the oven at 350°F (175°C) for about 10–15 minutes or microwave individual portions until warm. Avoid freezing, as the creamy texture may separate when thawed.
FAQs
Can I use canned corn for this recipe?
Yes, canned corn works great—just make sure to drain it well before adding.
How spicy is this dip?
It’s mildly spicy, but you can easily adjust the heat level by adding more or fewer jalapeños.
Can I make this dip ahead of time?
Yes, you can assemble it up to a day in advance and refrigerate. Bake just before serving.
What’s the best cheese to use?
A mix of cheddar and Monterey Jack gives the best flavor and melt, but pepper jack adds extra kick.
Can I make it on the stovetop instead of baking?
Yes, heat it over medium-low in a saucepan, stirring until everything is melted and creamy.
Can I use frozen corn?
Absolutely. Thaw and drain it before using to prevent excess moisture.
What can I serve with jalapeño corn dip?
It’s perfect with tortilla chips, pita chips, crackers, or fresh veggies like celery and bell pepper strips.
Can I add protein to this dip?
Yes, shredded chicken or ground sausage makes it heartier and turns it into a meal.
How long can it sit out at a party?
It can sit out for up to 2 hours. After that, refrigerate any leftovers promptly.
Is there a lighter version?
Yes, use light cream cheese, Greek yogurt instead of sour cream, and reduced-fat cheese.
Conclusion
Jalapeño Corn Dip is the perfect mix of creamy, cheesy, and spicy comfort. It’s quick to prepare, crowd-friendly, and guaranteed to be one of the first dishes to disappear at any gathering. Whether you serve it hot and bubbly from the oven or chilled as a refreshing dip, this recipe delivers the ideal balance of sweetness and heat in every bite.
PrintJalapeño Corn Dip
A creamy, cheesy, and slightly spicy Jalapeño Corn Dip featuring sweet corn, zesty jalapeños, and melty cheese. Perfectly baked until golden and bubbly, this irresistible dip is a crowd-pleasing appetizer for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8–10 servings
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 8 oz cream cheese, softened
- 1/2 cup sour cream or mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- 2 jalapeños, seeded and finely diced (fresh or pickled)
- 2 tablespoons chopped green onions (optional for garnish)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, mix softened cream cheese with sour cream or mayonnaise until smooth.
- Stir in the corn, diced jalapeños, shredded cheeses, salt, and pepper until evenly combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 20–25 minutes, until hot, bubbly, and lightly golden on top.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with chopped green onions and serve warm with tortilla chips, crackers, or fresh vegetables.
Notes
- Adjust spice level by adding more or fewer jalapeños.
- Use a mix of cheddar and pepper jack for extra flavor and heat.
- Serve directly from a cast-iron skillet for a rustic touch.
- To make ahead, assemble and refrigerate, then bake when ready to serve.
- Best served warm but can also be enjoyed chilled as a cold dip.
Nutrition
- Serving Size: 1/4 cup
- Calories: 190
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
