Baked Creamy Corn Jalapeno Dip (Printer-Friendly)
Warm, cheesy baked dip with sweet corn, jalapeños and cream cheese. Golden, bubbly and perfect for sharing.
# What You'll Need:
→ Dairy
01 - 8 oz cream cheese, softened to room temperature
02 - 1/2 cup sour cream
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup shredded Monterey Jack cheese
→ Vegetables
05 - 2 cups corn kernels (fresh, canned and drained, or thawed frozen)
06 - 2–3 jalapeño peppers, seeded and finely diced (adjust to taste)
07 - 1 small red bell pepper, diced
08 - 2 garlic cloves, minced
→ Pantry Staples
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp kosher salt
12 - 1/4 tsp freshly ground black pepper
→ Garnish
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp green onions, thinly sliced
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, beat the softened cream cheese and sour cream together using a hand mixer or sturdy spoon until completely smooth and free of lumps.
03 - Add the shredded cheddar, Monterey Jack, corn kernels, diced jalapeños, red bell pepper, and minced garlic to the creamy base. Stir until all ingredients are evenly distributed.
04 - Sprinkle in the smoked paprika, ground cumin, salt, and black pepper. Fold thoroughly so the spices are fully incorporated throughout the dip.
05 - Spoon the mixture into the prepared baking dish, spreading it out into a uniform, even layer across the bottom.
06 - Bake uncovered on the center rack for 25 minutes, or until the top is golden and the edges are bubbling hot.
07 - Remove from the oven and let rest for 2–3 minutes. Top with chopped cilantro and sliced green onions. Serve warm with tortilla chips, pita chips, or fresh vegetable sticks.
# Expert Advice:
01 -
- It comes together in ten minutes with ingredients you probably already have sitting in your fridge and pantry.
- The balance of creamy, smoky, and spicy makes it impossible to stop eating once you start.
- It reheats beautifully the next day, if you somehow manage to have leftovers.
02 -
- Cold cream cheese will leave you with lumpy dip no matter how hard you stir, so let it sit out for at least thirty minutes before starting.
- The dip thickens considerably as it cools, so serve it fresh from the oven for the best texture.
03 -
- Drain canned corn thoroughly because excess moisture will make the dip soupy instead of creamy.
- Shred your own cheese from a block rather than buying pre shredded, since the anti caking agents on bagged cheese prevent it from melting as smoothly.