Corn and Jalapeño Dip

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This corn and jalapeño dip is creamy, cheesy, as spicy as you like it, and completely irresistible. It’s baked until bubbly and golden, then topped with fresh green onions for the perfect party appetizer.

Prep Time15

Cook Time20

Cooling Time5

Total Time40

Course: Appetizers/Snacks, Dips & Spreads

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

1 tablespoon olive oil
½ cup finely diced yellow onion (1 small onion)
½ cup minced jalapeño peppers (2 medium peppers)
2 cups corn kernels (fresh, frozen, or canned, drained well)
¼ teaspoon coarse ground black pepper
½ teaspoon kosher salt
4 ounces cream cheese, softened
½ cup sour cream
1 cup shredded cheddar cheese (divided)
½ cup shredded Monterey Jack cheese (divided)
2 green onions (thinly sliced)

Instructions

Preheat oven to 400°F. Heat olive oil in a medium skillet over medium heat. Add the diced onion and jalapeño; cook 3 to 4 minutes, stirring frequently, until softened.
1 tablespoon olive oil, ½ cup finely diced yellow onion, ½ cup minced jalapeño peppers
Stir in the corn, salt, and pepper, cooking 2 minutes more.
2 cups corn kernels, ¼ teaspoon coarse ground black pepper, ½ teaspoon kosher salt
Reduce the heat to low, then stir in the cream cheese until melted.
4 ounces cream cheese, softened
Add the sour cream, ½ cup cheddar cheese, and ¼ cup Monterey Jack cheese; stir until creamy.
½ cup sour cream
If your skillet is oven-safe (see note), sprinkle the remaining cheese on top of the dip, and transfer the skillet to the oven. Bake for 10 minutes, or until cheese is melted and lightly golden (see notes).
Let the dip cool for 5 minutes, then top with sliced green onions, and serve warm with tortilla chips.
2 green onions

Notes

Jalapeño peppers: The peppers vary quite a lot in size. If they are very small, you may need 3 to 4. Removing the seeds and ribs will reduce the heat level of the peppers, or you can use a smaller amount if you prefer. Most jalapeño peppers are quite mild in flavor but sometimes you get a hot one, so I suggest tasting each one before you add it to the dip to make sure you don't have a scorcher.
Skillet or baking dish: I like to make this dip in a 10 inch enamel cast iron skillet that I can move from stovetop to oven. The skillet will also keep the dip warm longer when you serve it. However, if you prefer, an alternate way to bake the dip is to use a small baking dish instead of the skillet. Transfer the dip mixture to the dish, sprinkle the remaining cheese on top, and bake about 12 to 13 minutes (it takes a few minutes longer to bake than the skillet method because the dish isn’t heated up.)
Pro tip: It's better to underbake the dip than to over-bake it. The cheese on top should be melted and slightly golden. Over-baked dip tends to separate and look slightly curdled. Still tastes great but not as attractively creamy!

Nutrition

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