Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE! Sign up now!

Lovely Little Kitchen

Delicious Made Simple

Navigation

Hot Jalapeño Corn Dip

Save

My neighbor is known to be a wonderful cook and baker, and one day while we were chatting in the front yard, she happened to mention a hot jalapeño corn dip.  I didn’t get the recipe from her, but when I was asked to bring an appetizer to a family get together on Christmas, I knew exactly what I wanted to bring.

So I made a couple different variations, experimenting with the base ingredients.  The first one I tried had mayonnaise in it, and I decided on my next try to leave that out and go with cream cheese.  It’s always nice when you are leaving a dip out at room temperature not to have to worry about mayonnaise.  I also adjusted the level of heat, which comes from the jalapeño and cayenne pepper.   I tried using different cheese, like cheddar and monterey jack and a combo of both.

Hot Jalapeño Corn Dip in a cast iron skillet with jalapeños and tortilla chips around it.

The sweetness of the corn with the spice from the jalapeño are super good together.  The creaminess of the cheeses mellows out the heat, and lets the flavor of the jalapeño come through.

Hot Jalapeño Corn Dip in a cast iron skillet with jalapeños and tortilla chips around it.

I would use fresh corn if it was in season, but canned worked great this time.

A tortilla chip dipped into the Hot Jalapeño Corn Dip.

So if you need something to add to your New Year’s Eve party menu, this is a great option.  You can even have it all ready to go the day before, let the flavors get all cozy, and then bake it right before you want to serve it.  Super easy!

Hot Jalapeño Corn Dip in a cast iron skillet with jalapeños and tortilla chips around it.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Jalapeño Corn Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.5 from 2 reviews
  • Author: Julie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 8
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Mexican
Print Recipe

Description

Jalapeños, sweet corn, and monterey jack cheese in one hot skillet of dip. Chips welcome here.

Ingredients

Scale
  • 4 ounces softened cream cheese
  • 1/2 cup sour cream
  • 11 ounce can sweet corn niblets
  • 1–2 jalapeños finely minced (I used one and a half)
  • 1 green onion finely chopped
  • 1 cup monterey jack cheese, shredded (from a block)
  • 1/2 teaspoon Lawry’s seasoned salt
  • dash of cayenne pepper
  • dash of hot sauce (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Mix together softened cream cheese and sour cream in a large bowl. Drain corn and let dry on a paper towel to remove excess water.
  3. Add corn, jalapeño, green onion, cheese, salt and pepper and mix to combine.
  4. Pour into a baking dish, and bake for 20 minutes.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 170
  • Sugar: 3.1g
  • Sodium: 231mg
  • Fat: 13g
  • Saturated Fat: 7.1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0.1g
  • Carbohydrates: 10g
  • Fiber: 1.1g
  • Protein: 6.1g
  • Cholesterol: 35mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Save

Comments

  1. Rosa T says

    I made this for the super bowl party a few weeks ago and it was a hit!! I wanted it a lot spicier so I kept some of the jalapeno seeds and added some cayenne pepper and paprika. I had some leftover bacon crumbs sitting around and topped the dip with it. This dip paired so well with the corn chips

    Reply

  4. Holly says

    I made this dip tonight to accompany dinner. I left out the jalapeños because one of our children stresses out about spicy things. I added more green onions and a touch more sour cream to make it go a little further. It was delicious! Thank you for sharing this recipe.

    Reply

  5. Lindsey Stone says

    Hello! Could this be turned into a crock pot dip? Would you have to bake it first then transfer it to the crock to keep warm, or could you put it on high for a bit in the CP?

    Reply

  6. Laura says

    helloo I have a party of 15 coming over. Should I triple the recipe ? What do u recommend? Thanks for the recipe looks great I’m super excited

    Reply

  7. Cheryl says

    I made this dip for something for everyone to snack on while they were waiting for dinner at our Easter family
    gathering yesterday. Received many compliments. Thanks, great recipe !!

    Reply

  8. Kyrsten says

    I just made this today and I added a couple things to it I added red bell pepper and bacon I can’t wait to try it looks delish! Thank you for sharing.

    Reply

  9. Jul says

    Hello Julie, thanks for your recipe. I thought of sharing mine with you which is a lighter version. I make a nice corn dip or sometimes I thicken it up to make a spread for toasts or a filling for tarts.

    RECIPE: 1 cup milk, 2 tbsps vanilla custard powder (which is really vanilla flavoured cornflour/starch), 1/2 cup boiled corn niblets, 1 1/2 tbsps tomato sauce, 1 tsp hot sauce or 1 tsp paprika/chillie powder, 1 tsp sugar, salt to taste. Combine all the ingredients and bring to a slow boil, stirring continuously. Cook for 2 mins. Done! Garnish your appetizer with grated cheese & a dusting of paprika if you like!

    NOTE:
    1. You can adjust the cornstarch to thin or thicken the mixture.
    2. You can add bits of fried bacon, green onion, etc, to liven it up some more.
    2. This recipe is only ok for the stove-top and not suitable for the oven as the cornstarch dries up or hardens. For the oven, make a bechamel sauce of plain flour for the base instead.

    Reply

  12. Christy says

    Made this for Easter last year and I’m back to make it again 🙂 We get a ton of frozen corn through our CSA and I love using it for this dip. I may add some black beans this time, as well. Just FYI, I made the recipe as is last year and it worked just fine in the crock pot! Thanks!

    Reply

  14. Laura L Wasson says

    Also I made it the nite before. There was no way to keep warm for our outdoor party. Tripled the recipe and bowl went home empty. 🇺🇸🗽🎉

    Reply

  15. Robin says

    This corn jalapeño dip was a perfect addition to our family gathering. Using fresh jalapeños and onions really made a difference. Love it!

    Reply

  16. hailee nelson says

    I made this.. But I didn’t follow the rules exactly…
    I used: monetary/cheddar cheese, ground beef with pan seared onions and the jalapeno(s), then added lots of cilantro and more green onions. Before I put it in to bake, I topped it with more cilantro and green onions. I also added more cayenne &cajon 🙂 it is supremely deluxe;)

    Reply

  17. Kristin says

    Absolutely love this recipe, it is always a hit for any occasion!! I especially like making it this time of year, as I love using fresh cooked and cut off the cob corn rather than canned, and fresh garden picked jalapeños as well. So glad I found this recipe a couple of years ago, thanks Julie!

    Reply

  19. Mimi says

    I’ve never seen another corn dip, and I follow a lot of blogs! I got mine from an Emeril cookbook. I spotted the recipe and bought the book. Not even sure if I’ve ever made another recipe from it! Plus, it’s so adaptable, with different veggies, and even chorizo. Love your recipe!

    Reply

    • Julie says

      I haven’t really tested it out without the cream cheese, so I’m not sure. If I were you, I would just try it with half mayo and half sour cream and see what you think. Hope you enjoy!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star