Jalapeño Corn Dip

Recipes

Made with fresh jalapeños, sweet corn, cheese, and spices, this Hot Jalapeño Corn Dip is an appetizer that’s sweet and spicy, easy to make, and certain to please a crowd. You won’t be able to stop at just one scoop. 

dipping a chip into Jalapeño Corn Dip

Jalapeño Corn Dip

Who’s ready for some Hot Corn Dip? I don’t know what it is about corn dip recipes, but I’m a fan of them all! It seems my readers are too. Several years ago I shared my now-famous Out-of-this-World Corn Dip here on Inspired by Charm and it continues to be one of the most popular recipes on my blog. It’s also one of my favorites. I make it multiple times a year. (You can find that recipe HERE.) 

Jalapeño Corn Dip with chips

I have been asked many times if Out-of-this-World Corn Dip can be served hot. I’ve always loved it as is, so I’ve never tried baking it. (Though, one of you told me you did and said it was good.) Because I was often asked this, I decided to create a total separate recipe (the one you’re reading here) for a Hot Jalapeño Corn Dip. 

Jalapeño Corn Dip

And my goodness I am so glad I did because it’s delicious and I have a whole new corn dip recipe to love. (I hope you will have a new corn dip recipe to love as well.) 

Craving More Appetizer Dips? Try these:

dipping a chip into Jalapeño Corn Dip

What Goes Into Corn Dip?

As with many corn dip recipes, the ingredients are pretty standard:

  • corn
  • jalapeños
  • cream cheese
  • shredded cheese
  • spices

You’re also going to need something to eat your corn dip with. My go-to for almost any corn dip is Fritos Scoops.

They are corn chips and their scoop shape makes them perfect for loading up all of that corn dip deliciousness. 

Speaking of serving, if you like this baking dish I used, you can find it here. While it’s meant to be a pie dish, I love it for dips like this too! Not matter how you use it, you can find it HERE.

Jalapeño Corn Dip

Whether you want a cold corn dip (which you can find HERE) or a corn dip served hot (you are here) I’m glad IBC can be a resource for you. Know too, that I also have a blog post dedicated to all of my favorite dip recipes. If you are hosting a party or need something flavor-packed to bring to a potluck, I’m certain one of these recipes will be a winner. You can find all of these appetizing dip recipes HERE

Ready to make this Jalapeño Corn Dip? Let’s get to it! 

dipping a chip into Jalapeño Corn Dip

Let’s make this tasty appetizer dip: 

You can find a full ingredient list and detailed instructions for this Jalapeño Corn Dip in the printable recipe card located at the bottom of this post. 

  1. Preheat your oven to 375 degrees. 
  2. Spray a baking dish with cooking spray.
  3. To a large bowl, add the cream cheese, pepper jack cheese, corn, chopped jalapeño peppers, salt, garlic powder, and onion powder. 
making jalapeno corn dip
  1. Mix with a wooden spoon to combine. 
  2. Spread this mixture into your prepared baking dish. 
making jalapeno corn dip
  1. Sprinkle the top with some additional pepper jack cheese.
  2. Bake uncovered for 30-40 minutes.
  3. Let rest for a few minutes before serving. 
  4. Garnish with several slices of jalapeños. 
  5. Serve with Fritos Scoops. 
Jalapeño Corn Dip

Recipe Notes: 

The heat of the jalapeño pepper comes from the seeds and white pith inside the pepper. For a hotter dip include the seeds and the pith. If you’d like less heat, don’t include any seeds or pith. When I made this recipe, I wasn’t planning on adding the seeds and pith, but since I wasn’t overly particular in my preparation, some did end up in the dip. To me, it felt like the heat was perfect for most palates. 


You can prepare this dip a day in advance (or hours beforehand) and bake when you are ready to serve. 
And with that, your Hot Corn Dip is ready to be enjoyed. Scoop until your heart (and belly) is content. 

If you give this spicy recipe a try, I’d love to know what you think. Stop back and leave a rating and comment below. 

Jalapeño Corn Dip with chips

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Course: Appetizer, Snack
Cuisine: American
Keyword: appetizer, appetizer dip, corn dip, jalapeño
Servings: 10 people
Cook Time 15 mins
Total Time 15 mins
Made with fresh jalapeños, sweet corn, cheese, and spices, this Hot Jalapeño Corn Dip is an appetizer that’s sweet and spicy, easy to make, and certain to please a crowd. You won’t be able to stop at just one scoop.

Ingredients

  • 8 ounces cream cheese - softened
  • 8 ounces grated pepperjack cheese - plus more to garnish
  • 2 cans (10.5 ounces each) sweet corn
  • 1/2 cup finely chopped jalapeño peppers - 3-4 jalapeños, plus a few slices to garnish
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • Frito Scoops for serving

Instructions

  • Begin by preheating your oven to 375 degrees.
  • Spray a 1.5-quart baking dish with cooking spray, set aside.
  • To a large bowl, add the cream cheese, pepper jack cheese, corn, chopped jalapeño peppers, salt, garlic powder, and onion powder. Mix with a wooden spoon to combine.
  • Spread this mixture into your prepared baking dish and sprinkle the top with some additional pepper jack cheese (about 1/4 cup).
  • Bake uncovered for 30-40 minutes or until bubbly and the top is lightly browned. Let rest for a few minutes before serving. Garnish with several slices of jalapeños. Serve with Fritos Scoops.

Notes

he heat of the jalapeño pepper comes from the seeds and white pith inside the pepper. For a hotter dip include the seeds and the pith. If you’d like less heat, don’t include any seeds or pith. When I made this recipe, I wasn’t planning on adding any seeds or pith, but since I wasn’t overly particular in the preparation, some did end up in the dip. To me, it felt like the heat was perfect for most palates.
You can prepare this dip a day in advance (or hours beforehand) and bake when you are ready to serve.

Nutrition Facts

Calories: 223kcalCarbohydrates: 14gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 312mgPotassium: 198mgFiber: 2gSugar: 4gVitamin A: 685IUVitamin C: 9mgCalcium: 195mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 6:50 AM
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Comments

  • Sharon at

    I made this for the Super Bowl and it was a HIT! Thanks for sharing!!

    • Michael Wurm, Jr. at

      Yay!! You’re so welcome!

      xo Michael

  • Emily Culbert at

    Instead of fresh, do you think I could substitute (canned) chopped green chiles? Either way, SO excited to make this 🙂

    • Michael Wurm, Jr. at

      I’m not sure. I haven’t tried. You can make it however you’d like, but I think fresh is always a better option.

      xo Michael

  • Ruth Rosimo at

    Will it be “wrong” to make this and eat it all by myself? So good…thank you for creating this recipe!

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