Go Back
Demarie

Hot Jalapeno Corn Dip with Cream Cheese

This make-ahead hot jalapeño corn dip with cream cheese is rich, creamy, cheesy, and filled with sweet corn and mild jalapeño heat. Assemble it up to 24 hours ahead, then bake it until hot and bubbly before serving with tortilla chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 2 8 oz Packages of Cream Cheese, softened
  • 1 cup Sour Cream
  • 3 cups Corn, Thawed and/or Well Drained
  • 1.5 cups Sharp Cheddar Cheese, Shredded & Divided
  • 1.5 cups Pepper Jack Cheese, Shredded & Divided
  • 3 fresh Jalapenos, Finely Chopped 1 additional fresh jalapeño, thinly sliced for the top
  • 4 Green Onions, Thinly Sliced & Divided
  • 1 Tsp Each Garlic & Onion Powder
  • Salt/Pepper to Taste
  • Tortilla Chips for Serving

Method
 

  1. Preheat the oven to 375°F. Lightly grease a large oval baking dish or 2-quart casserole dish.
  2. Beat the softened cream cheese and sour cream together in a large mixing bowl until smooth.
  3. Stir in the corn, 1 cup cheddar, 1 cup pepper jack, the chopped jalapeños, most of the green onions, garlic powder, onion powder, salt, and black pepper. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining ½ cup cheddar and ½ cup pepper jack over the top. Lightly press the jalapeño slices into the cheese.
  5. Bake for 30 to 35 minutes, until the center is hot and the edges are bubbling. Broil for 1 to 2 minutes, watching closely, until the top is lightly browned .Let the dip rest for 5 minutes. Sprinkle with the remaining green onions and serve warm with tortilla chips.

Notes

  • Make ahead: Assemble the dip, cover tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time when baking it cold.
  • Corn: Frozen corn works best. Thaw it completely and drain well so the dip does not become watery. Canned corn can also be used if it is drained very well.
  • Heat level: Remove the jalapeño seeds and membranes for a milder dip. Leave some in for more heat.
  • Cheese: Monterey Jack can replace pepper jack for a milder version. You can also use all cheddar, although the flavor will be less spicy.
  • Variations: Add cooked crumbled bacon, diced green chiles, chopped cilantro, or a pinch of smoked paprika.
  • Serving: Let the dip rest for 5 minutes before serving so it thickens slightly and stays on the tortilla chips.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Reheat individual portions in the microwave or warm the covered baking dish in a 350°F oven until hot.
  • Freezing: Freeze before baking for up to 1 month. Thaw overnight in the refrigerator before baking.