Jalapeño Corn Dip
Creamy and cheesy, this hot Jalapeño Corn Dip recipe is your new favorite party snack! You'll love the savory flavors and the slight sweetness from the corn paired with bold jalapeno heat.
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Next time you need a crowd-pleasing appetizer, try this amazing jalapeño dip! It's easy to make and packed with amazing flavors and melty, cheesy goodness.
Why This Recipe Works
Made with lots of fresh ingredients, this recipe is a star when it comes to party dips. Great to pair with tortilla chips, corn chips, and more, everybody will keep coming back for another scoop!
Featuring diced fresh jalapeños and sweet corn kernels, this dip is full of refreshing and savory flavor in every bite. It comes together in just a few easy steps for a quick appetizer that's ready in a pinch!
And if you can't get enough of the flavors in this dish, my Bacon Jalapeno Twice Baked Potatoes and Bacon Jalapeno Mac and Cheese are sure to be hits as well!
Ingredients Needed
- Corn: Fresh and frozen corn can both be used--whatever is most convenient!
- Onion
- Bell Peppers: I like to use red bell peppers for some color variation, but choose whatever color(s) you prefer.
- Fresh Jalapeños: Add their distinct flavor and spicy punch.
- Garlic
- Cream Cheese: Acts as the rich and creamy base of this cheesy corn dip.
- Mayonnaise: Use real mayonnaise.
- Sour Cream: Adds the perfect tangy flavor.
- Smoked Paprika: Gives your dip a hint of smoky flavor.
- Cilantro
- Shredded Cheese: I like to use Colby Jack cheese for this dip, but feel free to mix and match other cheeses.
- Diced Tomatoes: For garnish.
How to Make this Creamy Jalapeno Corn Dip
- Step 1: Heat a drizzle of olive oil in a large cast iron skillet and cook the onion, bell peppers, and diced jalapeño until softened.
- Step 2: Add the corn kernels and cook for 2 to 3 minutes, or until slightly charred.
- Step 3: Mix in the garlic and cook until fragrant.
- Step 4: Combine cream cheese, mayo, and sour cream in a medium bowl. Mix by hand or use an electric beater.
- Step 5: Mix the corn mixture into the cream cheese mixture, along with chopped cilantro, about half the cheese, and seasonings.
- Step 6: Return the mixture to the skillet (or use an 8x8 dish if the skillet isn't oven safe), top with remaining cheese, and bake at 400 F until hot and bubbly. Garnish with tomatoes, cilantro, and more diced jalapeños.
Recipe Tips
- Colby Jack is my cheese of choice, but feel free to use cheddar, mozzarella, pepper jack, or a Mexican blend.
- For best results, shred your own cheese. Pre-shredded cheese usually has a coating that prevents sticking but also makes it less melty.
- Allow the cream cheese to come up to room temperature to make mixing easier.
- Pair this dip with your favorite chips (classic tortilla chips and Fritos scoops are favorites), pieces of crusty bread, or fresh veggies like carrots and celery.
- If you're cutting the corn off the cob, make sure to use a nice sharp knife and cut close to the cob so you get as much of the corn kernels as possible.
- Frozen corn can be used, but it should be thawed and drained well before adding to the skillet.
Recipe FAQ's
Most jalapenos do have a kick to them, but their spiciness level can vary. To tone down some of the heat in particularly spicy jalapeños, be sure to remove the seeds and the white pith on the inside of the peppers, as that's where a lot of the heat is concentrated.
I prefer to use fresh corn for corn dip recipes, and sweet corn is a personal favorite. The subtle sweetness of the corn is the perfect counterpart to the spicy jalapeños and salty cheese!
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Jalapeno Corn Dip
Ingredients
- 4-5 cups of corn fresh or frozen
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup red bell pepper diced
- 2-3 jalapenos diced
- 2 garlic cloves minced
- 1 teaspoon salt
- 1 (8 ounce) pkg cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (4 ounce) can diced green chiles
- 1 teaspoon smoked paprika
- 1/8 cup cilantro chopped
- 2 1/2 cups Colby Jack Cheese shredded
- Tomatoes jalapenos, cilantro for garnish
Instructions
- Preheat the oven to 400 degrees
- Boil or grill corn on the cob, cool and slice the kernals off the cob using a sharp knife. If using frozen corn make sure to thaw it first and remove any extra liquid.
- Heat the olive oil in a medium skillet on medium high heat and add the onions, bell peppers and jalapenos and saute for 3-4 minutes to soften. Add in the corn and cook for 2-3 minute to get some char on the corn.
- Add in the minced garlic and cook until fragrant about 1-2 minutes. Turn off the heat and set aside.
- In a medium bowl add the softened cream cheese, mayonnaise, sour cream and using a hand mixer or wooden spoon mix until combined.
- Fold in the green chiles, corn peppers and onions, paprika, cilantro and 1 1/2 cups of the cheese and mix until combined.
- Add the mixture into an 8x8 baking dish (or into a 10 inch skillet if its oven safe) and add the remaining shredded cheese on top.
- Bake for 15 minutes or until hot and bubbly.
- Garnish with diced tomatoes, jalapenos cilantro and serve with Fritos or tortilla chips.
Notes
- If using frozen corn, make sure to thaw it first and strain any extra water.
- This can be served as a cold dip if you prefer.
- Shred your own cheese, the pre-shredded bag has a coating that prevents it from melting smoothly.
- If you have leftovers, cover well or transfer to an airtight container in the fridge for 3 to 4 days.
