Appetizers
Hot Corn Dip with Jalapenos
Hot Corn Dip with Jalapenos is a creamy, spicy, cheesy dip for tortilla chips that is so good, you’ll think
- Serves 10
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Even though it is served warm from the oven, this spicy corn dip still has a summery feel since it is loaded with in season corn.
Note: You could also use frozen corn or even canned corn.
Reader Comment
Dianne says- “This is such a delicious dip. Made for family over a Memorial Day weekend and received rave reviews. Making again this year at family’s request.” ⭐⭐⭐⭐⭐
How To Serve
Serve this spicy corn dip with tortilla chips, I love the color contrast with the blue tortilla chips, for a wonderful summer party appetizer. I promise it will be gone in record time. It’s completely addicting. You’ll tell yourself- Ok, I’m just going to have one bite and walk away for a while. But you’ll find yourself hovering over the dip like a vulture, stuffing chip after chip in your mouth.
And maybe if no one is looking, you’ll stick your finger in to get the last little bit that is too wedged in the corner to get with a chip.
How To Make
(More detailed instructions in recipe card below.)
- Sauté. Cook the corn, onion and jalapeno in butter until soft.
- Add garlic. Add the garlic and cook 1 more minute.
- Mix ingredients. Transfer corn mixture to a bowl and add cream cheese, mayonnaise, seasoned salt, chili powder, pepper, Monterey Jack cheese, cheddar cheese, and green onion.
- Transfer to baking dish.
- Bake for about 20 minutes to get it hot and bubbly.
Make Ahead
For convenience, Hot Corn Dip with Jalapenos can be prepped ahead of time and kept in the refrigerator. Just bake for a few minutes longer when you are ready.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 4 days. Reheat in the microwave or 300 degree oven.
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More Dip Recipes To Try:
- Hot Jalapeno Bacon Spinach Dip
- Hot Pecan Beef Dip
- Vidalia Onion Dip
- Broccoli Cheese Dip
- Baked Pimento Cheese Dip
- Hot Bacon and Swiss Dip
- Supreme Pizza Dip
- Air Fryer Crab Dip
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Recipe
Hot Corn Dip with Jalapenos
A creamy, cheesy, spicy corn dip served warm from the oven with tortilla chips.
- Serves 10
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Ingredients
- 1 ½ tablespoons butter
- ½ cup diced onion
- 2 cups corn kernels
- 1-2 jalapenos (seeded and diced)
- 1 clove garlic (minced)
- ¼ teaspoon seasoned salt
- ¼ teaspoon chili powder
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons cream cheese (room temperature)
- 2 tablespoons mayonnaise
- ½ cup shredded Monterey Jack cheese
- ¾ cup shredded sharp Cheddar cheese
- 1 green onion (sliced)
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Melt butter in a skillet and add onion, corn, and jalapeno. Sauté 3 minutes.
- 3
Add garlic and sauté 1-2 more minutes. Remove from heat.
- 4
Add corn mixture to a medium bowl. Let cool slightly and then add all remaining ingredients. Stir to combine.
- 5
Transfer mixture to a baking dish coated with cooking spray. You can use a medium (10-inch) cast iron skillet or an 8-inch square baking dish.
- 6
Bake for 20 minutes or until hot and bubbly.
- 7
Serve with tortilla chips.
Notes
Fresh corn is best for this recipe but you can use canned or frozen instead. If using canned, there’s no need to sauté it for 3 minutes. Add it in with the garlic.
Equipment
- 10-inch cast iron skillet
Nutrition
- Calories137 kcal
- Carbohydrates6 g
- Protein5 g
- Fat11 g
- Saturated Fat5 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat3 g
- Trans Fat0.1 g
- Cholesterol25 mg
- Sodium266 mg
- Potassium84 mg
- Fiber1 g
- Sugar2 g
- Vitamin A318 IU
- Vitamin C3 mg
- Calcium113 mg
- Iron0.2 mg
