Print

Creamy Hot Corn Dip with Jalapeños

creamy hot corn dip with jalapeños - featured image
Print Recipe

This creamy hot corn dip with jalapeños is a crowd-pleasing party appetizer featuring sweet corn, spicy jalapeños, and a rich, cheesy base. It’s quick to prepare, bakes up golden and bubbly, and is perfect for gatherings, potlucks, or game nights.

Ingredients

Scale
  • 2 cups sweet corn kernels (fresh, frozen, or canned—drained well)
  • 4 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 2 medium jalapeños, finely diced (remove seeds for less heat)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika (optional)
  • Salt and black pepper to taste
  • 1/4 cup extra cheddar or Monterey Jack, for topping
  • 1 tbsp chopped fresh cilantro (optional, for garnish)
  • 1 jalapeño, sliced into rings (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or oven-safe skillet.
  2. Prepare the corn: If using fresh, slice kernels off the cob. For frozen, thaw and pat dry. For canned, drain and rinse well.
  3. Dice the jalapeños, removing seeds and ribs for mild heat.
  4. In a medium bowl, combine cream cheese, mayonnaise, and sour cream. Blend until smooth.
  5. Stir in corn, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
  6. Fold in shredded Monterey Jack and sharp cheddar cheese until just combined.
  7. Transfer mixture to prepared baking dish and smooth the top. Sprinkle extra cheese over the top.
  8. Bake for 25–30 minutes, until bubbly and lightly browned at the edges. For a crispier top, broil for 2–3 minutes at the end.
  9. Remove from oven and let cool for 5 minutes. Garnish with sliced jalapeño rings and chopped cilantro if desired.
  10. Serve hot with tortilla chips, pita wedges, or veggie sticks.

Notes

For best results, use freshly grated cheese and dry corn thoroughly to prevent a watery dip. Adjust jalapeño quantity for desired heat. Prep ahead and refrigerate before baking for easy entertaining. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: corn dip, jalapeño dip, party appetizer, creamy dip, baked dip, gluten-free, easy appetizer, cheese dip, hot dip, potluck recipe

Find it online: https://bitematrix.com/creamy-hot-corn-dip-with-jalape-n-os-best-easy-party-appetizer-recipe/