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.
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.