As a party dip or a family snack, Jalapeno Corn Dip is a winner. Creamy, flavorful dip packed with corn, cheese, and spicy jalapenos.
Our family eats dip for dinner often! We love this hearty Buffalo Chicken Dip (who doesn’t love it)! But one of our favorites is a classic Spinach Artichoke Dip. Warm and garlicky- it’s perfect.
Why this Recipe Works
I love having company at my house. Especially people who are not picky eaters.
My favorite guests are people who love “goopy” things, as my husband would say. It’s true that I love creamy, thick dips with a little bit of “goop” factor (in a good way).
Jalapeno Corn Dip is one of my all time favorite dips. I could eat the entire bowl myself, which is why company is necessary.
Give me bag of crispy tortilla chips and a bowl of this warm dip and I’m content.
Because of how much I love this dip, I look for any excuse to make a batch. It’s so easy to throw together!
FAVORITE DIPS: BLT Dip | Queso Recipe | S’mores Dip
- This dip is creamy and cheesy with sweet kernels of corn.
- Chopped hot jalapeno peppers add enough heat to balance out the creamy corn sweetness! The balance of flavors here is what makes this dip so darn addictive.
- Every time I share Jalapeno Corn Dip, whether I serve it at my house or bring it somewhere else, EVERYONE asks for the recipe. It’s high time I shared it with all of you, too.
- I love warm party dips, too, but the convenience of this jalapeno corn appetizer is hard to beat. You just mix all the ingredients together and stick it in the fridge to let the flavors meld.
Ingredient Notes
For Jalapeno corn dip, you’re going to want to use the REAL full fat version of everything. Regular mayo, cheddar cheese and sour cream here, please.
To make this appetizer, you’ll need:
{Ingredients at a glance; scroll down for ingredient amounts.]
- Sour Cream
- Mayonnaise
- Tomatillo Salsa (or Picante)
- Shredded Cheddar Cheese
- Garlic Powder
- Black Pepper
- Canned Sweet Corn (drained)
- Jalapenos (seeded and chopped)
- Tortilla chips (for serving)
To make the dip:
Combine the ingredients in a bowl. Mix well and refrigerate for several hours to let the flavors combine. Serve cold or at room temperature with plenty of tortilla chips!
Tips & Tricks
- Love a spicy dip? Feel free to increase the amount of jalapeno in the recipe. You could also leave in a few of the seeds to add more kick!
- For a less spicy dip, use only one jalapeno or omit it entirely for a delicious plain corn dip.
- Canned corn makes this recipe extra convenient, however you can also make it with corn kernels thawed from frozen or from cooked fresh sweet corn.
- Any kind of salsa you enjoy eating with chips will be great here. Experiment with roasted salsa, chunky salsas or even salsa verde to find what you like best. (Yes, this means you get to make a LOT of corn dip. You’re welcome.) I’ve also subbed picante sauce when I’ve been out of salsa.
- Want to serve this warm? Warm it up in the microwave, oven, or small slow cooker!
- Store any leftover jalapeno corn dip in an airtight container in the fridge. It will keep well for a couple of days.
- Don’t have hours to spare? You can still enjoy this dip! I prefer the flavors after it’s been “marinating” for a few hours in the fridge, but it’ll still be good without that wait time.
Serving suggestions
Think beyond the tortilla chip! A bag of blue corn tortilla chips are my all time favorite vehicle for scooping up delicious corn dip– but there’s no need to limit your corn dip snacking experience.
For something different try pairing this jalapeno corn dip with . . .
- Fritos (corn chips)
- Pita chips
- Crostini
- Toasted flour tortilla triangles
- Celery sticks
- Cucumber slices
- Leftover garlic bread
It’s almost worth having a party just for an excuse to make a big bowl of this dip. Actually, no excuse needed. It’s tasty enough to justify making any day you like.
More Appetizers
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Jalapeno Corn Dip
Ingredients
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup salsa or picante
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 14.5 ounce can sweet kernel corn drained
- 2 jalapenos seeded and chopped
- Tortilla chips
Instructions
- Mix everything and refrigerate for several hours to let flavors combine. Like a little less spice? Take out the jalapeno. Like a little more? Add more jalapeno and a spicier salsa!
- Serve with tortilla chips.
Notes
- Love a spicy dip? Feel free to increase the amount of jalapeno in the recipe. You could also leave in a few of the seeds to add more kick!
- For a less spicy dip, use only one jalapeno or omit it entirely for a delicious plain corn dip.
- Canned corn makes this recipe extra convenient, however you can also make it with corn kernels thawed from frozen or from cooked fresh sweet corn.
- Any kind of salsa you enjoy eating with chips will be great here. Experiment with roasted salsa, chunky salsas or even salsa verde to find what you like best. (Yes, this means you get to make a LOT of corn dip. You’re welcome.) I’ve also subbed picante sauce when I’ve been out of salsa.
- Store any leftover jalapeno corn dip in an airtight container in the fridge. It will keep well for a couple of days.
- Don’t have hours to spare? You can still enjoy this dip! I prefer the flavors after it’s been “marinating” for a few hours in the fridge, but it’ll still be good without that wait time.
Nutrition
Serve this creamy jalapeno dip as an appetizer, a snack for family movie night or to share with friends. However you enjoy this dip, I know you’re going to love it.
Love this dip!! Everyone races about it! I add a couple extra ingredient s, cream cheese and Creole seasoning, gives it an extra added punch.
Could you add fresh tomatoes diced ?
Sure!
I have a recipe similar to this…everyone loves it when I make it…I always have to make a double batch. I use shoe-peg corn in mine, but no salsa.
Good base dip. I didn’t read the directions entirely, used frozen corn & had to pop it in the oven. This is better cold (leftovers!) I would add Rotel instead of salsa just to give it more of a kick and add a little chunk to the dip. Enjoyed it!
Thanks Kristen. Glad you enjoyed the dip!!
I made this for the first time July 14th to take to a cookout and will be making it tonight for the third time since. Each time, I’ve made a double batch, so some can be left at home! Thanks for the great recipe!!
I’m so glad you enjoyed the dip recipe! It’s so addicting 🙂
I am just wondering about how many this serves, it is a wonderful sounding dip that I plan to make this weekend to take camping!
I made this yesterday for the Super bowl! Yum! I added the recipe to my blog, and of course gave you full credit 🙂 Here is the link if you would like to check it out. Thanks for the amazing recipe!!
This is a very good dip !
SO. FREAKING. GOOD. We’re all addicted to this dip and wanted to thank you. I do add a ton of cumin though and find it adds some depth. Super tasty!
Thanks! Cumin is a great addition, one of my favorite seasonings! Thanks for stopping by!