Description
This creamy, spicy, and cheesy baked corn jalapeño dip is the perfect party appetizer. It’s easy to make and always a crowd-pleaser.
Ingredients
Scale
- 2 (15-ounce) cans whole kernel corn, drained
- 1 (4-ounce) can chopped green chiles, drained
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup shredded cheddar cheese
- 2–3 fresh jalapeños, seeded and minced (adjust to taste)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Tortilla chips or crackers for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 1.5-quart baking dish.
- In a large bowl, combine the drained corn, green chiles, mayonnaise, sour cream, cream cheese, 1 cup of Monterey Jack cheese, cheddar cheese, minced jalapeños, cilantro, garlic powder, salt, and pepper. Mix until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the remaining 1/2 cup Monterey Jack cheese.
- Bake for 20-25 minutes, until the dip is hot and bubbly and the cheese is melted and lightly golden.
- Let cool for 5 minutes before serving. Garnish with additional cilantro if desired. Serve warm with tortilla chips or crackers.
Notes
For a milder dip, remove the seeds and membranes from the jalapeños. For extra heat, leave some seeds in. You can also add a pinch of cayenne pepper. The dip can be made ahead and refrigerated; bake just before serving.
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 18g
- Protein: 10g