Jalapeño Corn Dip
Put together this spicy Jalapeño Corn Dip and refrigerate for the easiest and tastiest appetizer! The perfect amount of spice and creaminess. Serve at your next get together as everyone's future favorite appetizer.
I love dips and sauces, whether it's my Blueberry Balsamic Cream Cheese Dip, The Perfect Peanut Sauce, Green Chile Queso Sauce...I could keep going! But I love a dip where you can throw the ingredients in a bowl and dig in just like this corn dip recipe.
Corn Dip recipes have grown quite popular over the last year. There are a lot of hot and cold corn dip recipes out there! I prefer to have mine with a little flavor and spice! One of my corn dip recipes is still my Vegan Esquites (Mexican Street Corn Salad) recipe!
This cold corn dip is made with cream cheese and sour cream, and without mayonnaise. It's perfect for grilling season, as a game day appetizer during football season, or as an addition to your holiday menu.
Ingredients for Corn Dip
- Vegetables.
- Canned Corn. I used canned corn without added salt.
- Canned Diced Green Chiles. I also used a can of diced green chiles.
- Pickled jalapeños for a little more tang and heat. I like to use Tamed Mezzetta Jalapeños (if you're short on time, these also come prechopped!). You can also use fresh jalapeños on top for added spice and crunch.
- Bell Peppers. I like to add bell peppers for an extra crunch. I used red bell peppers in mine but you can use any you have on hand!
- The dairy.
- Cream cheese, sour cream, and shredded cheese.
- For the cream cheese, I set it out on the counter for 15-20 minutes to soften it for easier mixing. You can always use a mixer to combine the cream cheese well. For the cheese, I used Costco's Mexican Blend Shredded Cheese. I felt like this gave it the best flavor. If you prefer a chunkier cheese, I recommend using this Tillamook Cheese. These cheeses do not contain any animal rennet.
- Herbs and Spices.
- Garlic: because it always adds more flavor to your savory dishes.
- Cilantro and green onions: I like to chop these finely so it mixes in well with the dip and save some for garnishing!
How to Make Corn Dip
- Mix sour cream and cream cheese until well combined in a large bowl. You can also use an electric whisk to combine well.
- Add corn, bell peppers, jalapeño, garlic, green onions, cilantro, cheese, green chiles, and pickled jalapeños (and salt, if using). Combine thoroughly until all ingredients are mixed well.
- In a serving tray or a baking dish of your choice (I used an 11 x 7 tray), pour your corn dip and spread it evenly. Top with additional cilantro, jalapeños, cheese, or green onions if desired.
- Refrigerate for at least 2 hours. Overnight is better for additional flavor. Serve cold with chips, pita bread, or crackers.
Tips and Variations for this Cream Cheese and Jalapeño Dip
- I recommend chilling for at least 2 hours to set the cream cheese and sour cream well. However, I like to make mine ahead the night before if using in the morning or the morning of if using in the evening so the flavors REALLY soak in!
- This IS a jalapeño corn dip so it will be slightly spicy but if you prefer yours less spicy, you can always use half or omit the jalapeño. If you prefer more spice, add in another jalapeño!
- Many corn dips use mayonnaise, however I did not use it in my recipe since many who are vegetarian are also lactovegetarian. Mine is a cream cheese and jalapeño dip with sour cream for added creaminess.
- Store it in the fridge for 3-4 days for best results. After that I find it gets a little watery.
How to Serve Cream Cheese and Jalapeño Dip
- Serve this cold with some chips or crackers.
- You can also eat it with a slice of toasted bread as a snack.
- Roll it in tortillas for a tortilla pinwheel variation.
Other Easy Appetizers Recipes
I love this dip as a summer appetizer on a hot day but it works well year round! If you're looking for more appetizers with cream cheese, check out this cranberry cream cheese dip or this Blueberry Balsamic Cream Cheese Dip.
Here are more of my favorites:
If you loved this Jalapeño Corn Dip Recipe, let me know in the comments below! I'd love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails so you never miss a new recipe!
📖 Recipe
Jalapeño Corn Dip
Ingredients
- 2 cans corn, drained, 15.25 oz
- 1 cup sour cream
- 1 package cream cheese, softened
- 1 cup bell peppers, diced
- 1 medium jalapeño, seeded and diced
- 2 cloves garlic, minced
- ½ cup green onions, chopped
- ¼ cup cilantro, chopped
- 1 cup shredded cheese, I used shredded Mexican Blend
- 4 oz can diced green chiles
- 1 cup pickled jalapeños, roughly chopped
- salt, if desired
Instructions
- In a large bowl, mix sour cream and cream cheese until well combined.
- Add corn, bell peppers, jalapeño, garlic, green onions, cilantro, cheese, green chiles, and pickled jalapeños (and salt if using). Combine thoroughly until all ingredients are mixed well.
- In a serving tray or a baking dish of your choice (I used an 11 x 7 tray), pour your corn dip and spread evenly. Top with additional cilantro, jalapeños, cheese, or green onions if desired.
- Refrigerate for at least 2 hours. Overnight is better for additional flavor. Serve cold with chips, pita bread, or crackers.
Notes
- If you prefer less spicy, decrease the jalapeño quantity. If you prefer more spicy, add an extra jalapeño.
- Storage:
- Store in an airtight container for 3-4 days in the refrigerator.
Nutrition Info
