Introduction
If you’re on the hunt for a crowd-pleasing appetizer that’s packed with flavor and perfect for game days, parties, or casual gatherings, look no further than this Cheesy Jalapeño Corn Dip with Tortilla Chips. This hot and creamy dip combines the sweetness of corn, the heat of jalapeños, and the gooey goodness of melted cheese, making it the ultimate comfort food. It’s easy to make, bakes up bubbly and golden brown, and pairs perfectly with crispy tortilla chips. Whether you’re hosting friends or just enjoying a night in, this dish will quickly become a favorite. Get ready to dive into cheesy bliss!
Ingredients
- 2 cups canned corn kernels (drained) or 2 ears of fresh corn (kernels removed)
- 1 cup jalapeños, diced (seeds removed for less heat, keep some seeds for extra spice)
- 1 cup cream cheese (softened)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- 1/4 cup chopped cilantro (optional, for garnish)
- 1/4 cup green onions, sliced (for garnish)
- Juice of 1 lime
- Tortilla chips, for serving
Preparation
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or cast-iron skillet.
Step 2: In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix well until smooth and creamy.
Step 3: Add the drained corn kernels, diced jalapeños, minced garlic, shredded cheddar cheese, and shredded Monterey Jack cheese to the bowl. Stir until all the ingredients are well combined.
Step 4: Season the mixture with smoked paprika, cumin, salt, and pepper. Add the lime juice and mix well.
Step 5: Transfer the mixture to the prepared baking dish or skillet, spreading it evenly.
Step 6: Top the dip with an extra sprinkle of shredded cheddar and Monterey Jack cheese for a golden, cheesy finish.
Step 7: Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is golden brown.
Step 8: Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro and sliced green onions.
Step 9: Serve hot with crispy tortilla chips for dipping. Enjoy!
Cooking Notes
- For Extra Heat: Keep the seeds of the jalapeños or add a few dashes of hot sauce or diced serrano peppers.
- Fresh vs. Canned Corn: Fresh corn offers a sweet, crunchy texture, but canned or frozen corn works great in a pinch.
- Cheese Options: Feel free to experiment with different cheeses like Pepper Jack for a spicier kick or Mozzarella for extra gooeyness.
Serving Suggestions
- Serve this Cheesy Jalapeño Corn Dip hot with tortilla chips, pita chips, or crusty bread.
- It also makes a great topping for nachos or as a side dip for grilled meats and veggies.
- For a balanced appetizer platter, pair it with a refreshing salsa or guacamole.
Tips
- Make Ahead: Prepare the dip mixture ahead of time and store it in the refrigerator. Just pop it in the oven when you’re ready to serve.
- Skillet Cooking: For a smoky, charred flavor, use a cast-iron skillet to bake the dip. It helps the cheese get nice and crispy around the edges.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (per serving)
- Calories: 280
- Protein: 8g
- Carbohydrates: 15g
- Fat: 22g
- Sodium: 450mg
Conclusion
This Cheesy Jalapeño Corn Dip is a game-changer for any party spread. Its creamy, cheesy texture with a hint of spice makes it a versatile and addictive appetizer that will have everyone coming back for more. Perfectly paired with tortilla chips, it’s a satisfying snack that’s sure to impress your guests. Whether you’re hosting a big event or a casual movie night, this dip is a must-try. Make it once, and you’ll be making it for every occasion!
Print
Cheesy Jalapeño Corn Dip with Tortilla Chips Recipe
- Total Time: 40 minutes
Ingredients
- 2 cups canned corn kernels (drained) or 2 ears of fresh corn (kernels removed)
- 1 cup jalapeños, diced (seeds removed for less heat, keep some seeds for extra spice)
- 1 cup cream cheese (softened)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- 1/4 cup chopped cilantro (optional, for garnish)
- 1/4 cup green onions, sliced (for garnish)
- Juice of 1 lime
- Tortilla chips, for serving
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or cast-iron skillet.
Step 2: In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix well until smooth and creamy.
Step 3: Add the drained corn kernels, diced jalapeños, minced garlic, shredded cheddar cheese, and shredded Monterey Jack cheese to the bowl. Stir until all the ingredients are well combined.
Step 4: Season the mixture with smoked paprika, cumin, salt, and pepper. Add the lime juice and mix well.
Step 5: Transfer the mixture to the prepared baking dish or skillet, spreading it evenly.
Step 6: Top the dip with an extra sprinkle of shredded cheddar and Monterey Jack cheese for a golden, cheesy finish.
Step 7: Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is golden brown.
Step 8: Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro and sliced green onions.
Step 9: Serve hot with crispy tortilla chips for dipping. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280
- Sodium: 450mg
- Protein: 8g