Jalapeno Corn Dip with Cream Cheese
Lindsay
Delicious, easy, melty hot corn dip with just 7 ingredients! Mix everything up in advance and bake right before serving for sweet, spicy dipping goodness.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course Appetizer
Cuisine American
Servings 6 as an appetizer
3 cups frozen corn kernels ¼ cup chopped pickled jalapenos 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 8 ounces grated provolone or Monterey jack cheese 8 ounces cream cheese softened to room temperature Fritos or other chips/crackers for dipping
Preheat the oven to 375F. Prepare a medium sized baking dish with some cooking spray.
Combine all the ingredients in a bowl, mashing the cream cheese into the corn. Save a little bit of cheese for the top of the dip.
When the ingredients are combined, press the mixture into a pie plate or baking dish. Top with the remaining cheese.
Bake the dip uncovered for 30-40 minutes until bubbly and browned on top. Let rest for 5 minutes before serving with dippers of your choice.
Baking Dish: I use an oval baking dish for this dip, but anything that's about 2-3 quarts (8x8 square or similar) will work great.
Corn: This dip works with fresh, frozen, or canned corn kernels. No need to defrost frozen corn kernels in advance unless you want to!