Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Corn and Jalapeño Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

A creamy and spicy Corn and Jalapeño Dip that combines sautéed onions and jalapeños with sweet corn, cream cheese, sour cream, and a blend of cheddar and Monterey Jack cheeses. Baked until golden and bubbly, this dip is perfect for parties or casual snacking, served warm with tortilla chips.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • ½ cup finely diced yellow onion (1 small onion)
  • ½ cup minced jalapeño peppers (2 medium peppers)
  • 2 cups corn kernels (fresh, frozen, or canned, drained well)
  • ¼ teaspoon coarse ground black pepper
  • ½ teaspoon kosher salt
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • ½ cup shredded Monterey Jack cheese, divided
  • 2 green onions, thinly sliced

Instructions

  1. Sauté Veggies: Preheat oven to 400°F. Heat olive oil in a medium skillet over medium heat. Add the diced onion and jalapeño peppers; cook for 3 to 4 minutes, stirring frequently until the vegetables are softened and fragrant.
  2. Add Corn: Stir in the corn kernels along with the salt and black pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
  3. Stir In Cream Cheese: Reduce the heat to low, then add the softened cream cheese. Stir continuously until the cream cheese melts smoothly into the vegetable mixture, creating a creamy base.
  4. Stir In Remaining Ingredients: Add the sour cream, half of the shredded cheddar cheese (½ cup), and half of the shredded Monterey Jack cheese (¼ cup). Stir well until all the cheeses are melted and the mixture is creamy and well combined.
  5. Bake: If your skillet is oven-safe, sprinkle the remaining cheddar cheese (½ cup) and Monterey Jack cheese (¼ cup) evenly on top of the dip. Transfer the skillet to the preheated oven and bake for 10 minutes or until the cheese on top is melted, bubbly, and lightly golden brown.
  6. Serve: Remove the skillet from the oven and let the dip cool for 5 minutes. Garnish with thinly sliced green onions and serve warm with tortilla chips for dipping.

Notes

  • If you don’t have an oven-safe skillet, transfer the dip mixture to a baking dish before adding the remaining cheese and baking.
  • The dip can be made with fresh, frozen, or canned corn; just make sure frozen corn is thawed and canned corn is drained well.
  • Adjust the amount of jalapeño peppers to control the spice level according to your preference.
  • Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/corn-and-jalapeno-dip-recipe/