Jalapeño Corn Dip

5 from 2 votes

Jalapeño Corn Dip is creamy and delicious with the perfect blend of spices. The easiest dip to make for the holidays, game day parties and more!

Prep Time10

Cook Time30

Let Rest5

Total Time45

Course: Appetizer

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $9.57, $1.60 per Serving

Ingredients

3 cups Frozen Corn Kernels
1 Fresh Jalapeño deseeded and chopped
1 teaspoon Salt
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
8 ounces Cream Cheese softened at room temperature
½ cup Sour Cream
8 ounces Pepper Jack Cheese shredded
Fritos for serving

Instructions

Preheat the oven to 375 degrees F and spray a 2–3 quart baking dish or pie pan with non-stick cooking spray.
In a large mixing bowl, combine 3 cups frozen corn kernels, 1 deseeded and chopped fresh jalapeño, 1 teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
Add 8 ounces softened cream cheese, ½ cup sour cream, and 8 ounces shredded pepper jack cheese.
Using a sturdy spoon or spatula, mix everything together until fully combined.
Press the mixture evenly into the prepared baking dish or pie pan.
Bake for 30–40 minutes until the dip is bubbly and the top is golden brown.
Remove from the oven and let the dip rest for at least 5 minutes before serving.
Serve warm with Fritos for dipping.

Notes

Any 2-3 quart baking dish can be used for this recipe or an 8X8 baking dish or a pie pan to make this dip in.

Shred your own cheese for this recipe for the best flavor and results for this dip recipe.

You can use canned corn in this recipe if you prefer. Drain all the liquid off the corn before mixing it in with the other ingredients. If you use frozen corn, you do not need to thaw it out before mixing it with the other ingredients.

This dip is best served warm but you can refrigerate any leftovers in an airtight container for up to 4-5 days. Reheat the dip in the oven when serving as this dip is best served warm.

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