Try some Jalapeno Corn Dip at your next barbecue.
Jalapeno Corn Dip is easy and will serve a crowd as an appetizer because it’s actually quite rich.
In fact, I prefer it as a summery kind of meal with crackers, tortilla chips and veggies.
You could call it a spread as much as a dip because you can also schmear it onto bread.
Make it ahead of time (up to 24 hours) then bake it when you need it. You can amp up the heat by using different peppers, use all cheddar instead of cheddar and mozza, or add a cup or two of something interesting to the mix.
Store leftovers in the fridge and eat them cold or reheated (gently) in the microwave.
Note: Be careful when you are working with hot peppers. Jalapenos are on the milder side in terms of heat, but they can still cause irritation. Some people are more sensitive to the chemical that creates the heat sensation – these individuals should gloves when working with hot peppers.
If you don’t have gloves available, try to keep the cut surfaces of the peppers facing the cutting board when you are chopping. This helps you minimize contact with the inside of the peppers. Remove the seeds and white pithy bits with your knife and avoid touching them. Wash your hands thoroughly after working with the peppers and avoid touching your eyes for several hours.
Looking for some other options? Check out these dip recipes from Ketchup With That.
This is a rich appetizer that will serve a large group, or you can serve it for a smaller group as a meal. Adapt the pepper quantity to your taste. You can add a variety of peppers for different heats and flavors. See notes below recipe for tips on working with hot peppers.
- 1 block cream cheese ( 8 oz / 250 g)
- 1 cup / 250 ml sour cream
- 1 teaspoon / 5 ml salt
- 1 teaspoon / 5 ml garlic powder
- 1/4 teaspoon / 1.25 ml ground pepper
- 2 tablespoons / 30 ml dried onion flakes
- 1 tablespoon / 15 ml chopped cilantro (optional)
- 1/2 cup / 125 ml finely chopped jalapenos (4-6 peppers) - remove seeds and white pith in the center before chopping
- 2 cups / 500 ml corn kernels (fresh, frozen or canned)
- 1 cup / 250 ml grated Cheddar
- 1 cup / 250 ml grated mozzarella
- 1/2 cup / 125 ml grated Parmesan or Asiago
- 1/4 cup / 60 ml Chopped green onion or parsley for garnish (optional)
Preheat oven to 350 degrees F / 177 degrees C. Lightly grease a 9-inch / 23 cm pie dish.
In large bowl, beat cream cheese with electric mixer until smooth. Add sour cream, salt, pepper, garlic powder, onion flakes and cilantro (if using) and beat until smooth. If you are doing this without an electric mixer, cut the cream cheese into small cubes - this will make it easier to beat it smooth.
Stir in jalapenos, corn, and cheese. Spoon into prepared pie dish and smooth top. Bake for 35 minutes, or until top is lightly browned and dip is bubbling. Sprinkle with chopped green onions or parsley (if using) before serving. Serve hot.
You can prepare the dip in advance and keep in fridge for up to 24 hours before baking. It will take 5 - 10 minutes longer to heat through in the oven.
Leftovers can be stored in fridge and reheated or eaten cold.
Prep Time: 20m