Spicy Corn Dip with Jalapeno and Cheese
A hot, cheesy spicy corn dip with jalapeno and cheese that bakes in one pan using canned or frozen corn, cream cheese, and pepper jack for a scoopable party dip.
Equipment
- Oven
- Small baking dish (about 1 quart / 1 liter, e.g., 8x8-inch)
- Medium skillet
- Medium mixing bowl
- Spatula
Ingredients
- 2 cups corn kernels canned (drained), thawed frozen, or cut from cooked cobs (about 300 g)
- 1 tbsp unsalted butter for sautéing (15 g)
- 2 fresh jalapeños finely minced; seeds removed for medium heat (about 30 g)
- 2 green onions thinly sliced; white and green parts separated
- 1 garlic clove finely minced (about 3 g)
- 8 oz cream cheese softened to room temperature (225 g)
- 1/2 cup sour cream 120 g
- 1/4 cup mayonnaise 60 g
- 1 cup shredded pepper jack cheese divided (100 g)
- 1/2 cup shredded sharp cheddar cheese 50 g
- 1/4 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1 tbsp lime juice from 1/2 lime (15 ml)
- 2 tbsp fresh cilantro chopped, optional garnish
- extra sliced jalapeño or green onion tops optional garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish (about 1 quart / 1 liter capacity). Ensure the cream cheese is softened; if still firm, cube and let sit near the warm oven for 5–10 minutes.
- In a medium skillet over medium heat, melt the butter. Add the white parts of the green onions and the minced jalapeños and cook 2–3 minutes, stirring, until fragrant and starting to soften. Stir in the garlic for 30 seconds, then add the corn and sauté 3–4 minutes until heated through with a few golden spots.
- Turn off the heat and stir in smoked paprika, cumin, salt, and pepper. Taste and adjust seasoning.
- In a medium mixing bowl, beat together the softened cream cheese, sour cream, mayonnaise, and lime juice until smooth and mostly lump-free.
- Scrape the warm corn mixture into the bowl. Add 3/4 cup (75 g) of the pepper jack and all of the cheddar; fold to combine. Stir in the green parts of the green onions, reserving a spoonful for garnish. If the mixture is very stiff, add 1–2 tablespoons milk or extra sour cream until thick but spreadable.
- Spread the dip into the prepared baking dish and smooth the top. Sprinkle the remaining 1/4 cup (25 g) pepper jack over the surface.
- Bake 18–22 minutes, until hot and bubbly at the edges and melted on top with a few golden spots (start checking at 15 minutes). If browning too fast, tent loosely with foil.
- Let stand 5–10 minutes to thicken slightly. Garnish with reserved green onions, chopped cilantro, and optional jalapeño slices.
- Serve warm with tortilla chips, sturdy corn chips, toasted baguette slices, or crunchy vegetable sticks. Stir once or twice during serving to redistribute the corn and jalapeños.
Nutrition
Calories: 210kcalCarbohydrates: 14gProtein: 7gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 10mgCalcium: 150mgIron: 0.8mg
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