Ketchup With That

  • Ketchup With That Kitchen
  • Blog
  • Recipe Index
  • About
  • Contact

Meatless Monday: Jalapeno Corn Dip

June 3, 2019 Mary Leave a Comment

Jump to Recipe

Try some Jalapeno Corn Dip at your next barbecue.

Jalapeno Corn Dip

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.

You decide.

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.

5 from 1 vote
Jalapeno Corn Dip
Print
Jalapeno Corn Dip
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

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.

Category: Appetizer
Type: North American
Keyword: appetizer, dip
Servings: 12 as an appetizer
Author: Mary - Ketchup With That
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 degrees F / 177 degrees C. Lightly grease a 9-inch / 23 cm pie dish.

  2. 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.

  3. 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.

Recipe Notes

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

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

You might like

appetizer, dip, make ahead, meatless monday

Leave a Reply Cancel reply

Your email address will not be published.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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

Buttermilk Cheese Bread

Buttermilk Cheese Bread

Lemon Rosemary Roasted Potatoes with Feta

Roasted Lemon Rosemary Potatoes with Feta

Kale, Fig and Chickpea Salad

Kale, Fig and Chickpea Salad with Olives and Feta

Sweet Potato Dip

Sweet Potato Dip

lumberjack doing a cartwheel

Lumberjack Squares

Vegetable Cobbler

Meatless Monday: Vegetable Cobbler (with Tahini Miso Gravy and Red Lentil Biscuits)

Walnut Feta Pasta

Meatless Monday: Walnut Feta Pasta

Easy Cheesy Pasta

Easy Cheesy Pasta

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • 10 Free Vintage Cookbooks
  • Meatless Monday: 8 Free Vegetarian and Vegan PDF Cookbooks
  • Fast and Easy Sweet Thai Chili Cabbage
  • What I Learned About Food Snobbery at One French Restaurant
  • Easy Lemon Phyllo Tarts (vegan)
  • Cranberry Oatmeal Breakfast Cake
  • Down Home Oatmeal Molasses Bread
  • Layered Dip with Salsa, Avocado and Sour Cream

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2023 · Ketchup With That