Jalapeno Corn Dip

This amazingly cheesy Jalapeño Corn Dip is perfect for parties, gatherings, or whenever you want a mouthwatering snack with the perfect kick of heat!

Course Appetizers

Cuisine American

Keyword cheesy dip, corn dip, jalapeno corn dip, spicy dip

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 191kcal

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.

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.