Modern Trend

Corn and Jalapeño Dip

A creamy, cheesy baked dip with sweet corn and a spicy jalapeño.

INGREDIENTS

• 3 cups corn kernels (fresh, frozen, or canned and drained)

• 8 ounces cream cheese, softened

• 0.5 cups sour cream

• 0.3 cups mayonnaise

• 1 cups shredded pepper jack cheese

• 1 cups shredded cheddar cheese, divided

• 2 jalapeños, seeded and diced

• 3 green onions, sliced

• 1 teaspoons garlic powder

• 0.5 teaspoons smoked paprika

• 0.5 teaspoons salt

• 0.3 teaspoons black pepper

• 4 ounces cooked bacon, crumbled (optional)

STEPS

1. Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish.

2. Char the corn (optional but recommended): Heat a drizzle of oil in a skillet over medium-high heat and cook 3 cups corn kernels (fresh, frozen, or canned and drained) for 3-4 minutes until lightly charred. Let cool slightly.

3. Mix the base: In a large bowl, combine 8 ounces cream cheese, softened, 0.5 cups sour cream, and 0.3 cups mayonnaise until smooth.

4. Add the mix-ins: Stir in the charred corn, 1 cups shredded pepper jack cheese, half of the 1 cups shredded cheddar cheese, divided, 2 jalapeños, seeded and diced, 3 green onions, sliced, 1 teaspoons garlic powder, 0.5 teaspoons smoked paprika, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Mix until well combined.

5. Fill the dish: Spread the mixture evenly into the prepared baking dish and top with the remaining 1 cups shredded cheddar cheese, divided.

6. Bake: Bake until bubbly and golden on top.

7. Garnish and serve: Top with 4 ounces cooked bacon, crumbled (optional) and extra sliced jalapeños or green onions if desired. Serve warm with tortilla chips.

NOTES

For a milder dip, remove jalapeño seeds and membranes. For extra heat, leave them in or add an extra pepper. This also works in a slow cooker on low for 2 hours, stirred occasionally.