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Jalapeño Corn Dip

A creamy, cheesy, slightly spicy jalapeño corn dip baked until bubbly and golden. The ultimate crowd-pleasing appetizer for parties, game day, and gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer, Side Dish
Cuisine: American, Southwestern
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Corn Dip
  • 2 cups corn kernels fresh, frozen, or canned
  • 2-3 jalapeños diced
  • 8 oz cream cheese softened
  • 0.5 cup mayonnaise
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey Jack or Pepper Jack shredded
  • 3 green onions sliced
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowl
  • Baking dish
  • Spatula
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a small baking dish.
  2. Mix softened cream cheese and mayonnaise until smooth.
  3. Add corn, jalapeños, cheddar, Monterey Jack, green onion, and spices.
  4. Stir until ingredients are evenly combined.
  5. Transfer mixture to baking dish and smooth top.
  6. Bake 20–25 minutes until bubbly and golden around edges.
  7. Optional: broil 2–3 minutes for a browned cheesy crust.
  8. Serve hot with chips, crackers, or toasted bread.

Notes

For extra heat, leave some jalapeño seeds or add a diced serrano pepper.