Hot Jalapeño Corn Dip

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  • 3 cups fresh corn, cooked and removed from the cob
  • 2 jalapeño peppers, seeded and chopped
  • 2 green onions, chopped
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1/2 cup shredded Colby / Monterey Jack cheese blend
  • 1/2 cup shredded sharp cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste


Begin by preheating your oven to 375 degrees F.

In a large bowl, mix together all of your ingredients, reserving 1/4 cup of shredded cheese for the top of the dish. Place corn dip mixture into a baking dish and top with 1/4 cup of cheese. Bake 20 – 30 minutes until the top is golden and the dip is bubbly.

Serve with your choice of chips.

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