Go Back
Creamy Corn and Jalapeño Dip Recipe
Ben Carraoli

Creamy Corn and Jalapeño Dip Recipe

I just made this creamy corn and jalapeño dip, and it was an absolute showstopper! The natural sweetness of the corn perfectly balances the gentle heat from the jalapeños, all wrapped in a rich, cheesy base.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: dip, Side Dish
Calories: 250
Ingredients Method

Ingredients
  

  • 2 cups of corn kernels - Fresh or frozen works well but fresh corn offers a sweeter, more robust flavor if it's in season.
  • 2 medium-sized jalapeños - Finely chop them. For less heat be sure to remove the seeds and membranes first.
  • 1 cup of cream cheese - Let it soften to room temperature for easier mixing and a smoother consistency.
  • 1/2 cup of sour cream - This adds a tangy flavor and contributes to the dip's creamy texture.
  • 1 cup of shredded cheddar cheese - Grating your own cheese from a block melts better and avoids the anti-caking agents found in pre-shredded bags.
  • 1/4 cup of chopped green onions - These add a mild fresh onion flavor that complements the other ingredients.
  • 1 tablespoon of lime juice - Freshly squeezed lime juice brightens up all the flavors.
  • 1 tablespoon of olive oil - Used for sautéing the vegetables to bring out their flavors.
  • Salt and pepper to taste - Season as you go to get the perfect balance.
  • Optional: chopped cilantro for garnish - Adds a fresh vibrant finish.

Method
 

  1. In a skillet, heat the olive oil over medium heat. Add the finely chopped jalapeños and cook for about two minutes until they start to soften. Next, add the corn kernels and continue to cook for another five minutes, stirring occasionally. This step helps to release the flavors of the vegetables.
  2. While the vegetables cool slightly, grab a large mixing bowl. Combine the softened cream cheese, sour cream, and fresh lime juice. Use a hand mixer or a whisk to beat the mixture until it is smooth, creamy, and free of any lumps. This smooth base is key to the dip's texture.
  3. Now it's time to bring everything together. Add the sautéed corn and jalapeño mixture to the cream cheese base. Stir in the shredded cheddar cheese, chopped green onions, salt, and pepper. Mix thoroughly until all the ingredients are evenly distributed throughout the dip.
  4. Preheat your oven to 350°F (175°C). Transfer the dip mixture into a 1.5-quart baking dish and spread it out evenly. Bake for 20-25 minutes. You'll know it's ready when the dip is bubbly around the edges and the top is a beautiful golden brown.
  5. Carefully remove the baking dish from the oven and let it cool for a few minutes, as it will be very hot. Just before serving, sprinkle some fresh chopped cilantro over the top for a pop of color and flavor. Serve it warm for the best experience.