The post for this Jalapeño Corn Dip has been a long time coming. I have been making this dip for years, but in the last few months, I have made it at least six times. It seems like I have been making it for every event that comes up. Every time I make it, I remind myself to take pictures of it so I can post, but each time, the dip gets devoured before I get a good shot of it.
I have had so many people ask for the recipe that I realized I better make it again soon and make sure to get the pictures taken. When I decided to throw a last minute get together this weekend, I knew this Jalapeño Corn dip had to be on the menu, not only so I could share it with you guys, but because one of the guests really loves this dip.
I used to make a different version of this dip that was really popular on Pinterest a few years back, Jalapeño Popper Dip. While I love that recipe, I have always loved hot corn dip as well, so I decided to combine the two. I continued to tweak this recipe until I came up with this one, and I have to say, no more tweaking is necessary. This one is good, so very good. I know for most people, the go-to dip is Buffalo Chicken Dip, but I am going to go out on a whim here and say this is even better. One guest at our house took some and put it on his plate and let it sit there for a bit. He’s picky and told me he doesn’t like spicy food, doesn’t like corn, and doesn’t like jalapeños. Well…one bite was all it took and he was singing its praises. He was a skeptic at first, but was later downing this dip with the rest of us.
You really need to make this soon…whether for a party, pot-luck, or even for dinner (hey, just don’t tell anyone, right?) and you will be singing The Jalapeno Corn Dip praises, too.
Jalapeño Corn Dip
- 16 ounces cream cheese softened
- 1 cup mayonnaise
- 4 oz. diced green chiles drained
- 6 oz. canned jalapeños diced
- 1 can sweet corn drained
- 1 1/4 cups shredded cheddar cheese divided
- 1/4 cup Parmesan cheese
Preheat oven to 375 degrees. In a large mixing bowl, place your cream cheese and mayo. Mix with a hand mixer on medium speed until smooth and creamy. Don't skip this step or you may end up with little balls of cream cheese in your dip.
Add the chiles, jalapeños, and corn and mix with a wooden spoon until evenly incorporated. Fold in 1/2 cup of the cheddar cheese and stir. Spread dip mixture evenly in a small casserole dish. You could also add it to a crock pot at this point and cook on low for 2 hours or until warm.
Spread remaining cheddar cheese over the dip and then sprinkle with the Parmesan cheese.
Bake for 45 minutes or until bubbling. Serve immediately. Enjoy!