Creamy Jalapeno Corn Dip Recipe
Creamy Jalapeno Corn Dip
I have the best dip to share with you guys! This Creamy Jalapeno Corn Dip is always a huge hit when I make it, especially with my husband. It is a favorite of mine to take to parties because it’s quick, fresh, light and oh so tasty. (I should make a stack of recipe cards to set out with this dip when I take it places because I am guaranteed to be asked for the recipe.) Â It’s also inexpensive to make and I’ll bet you already have most of the ingredients on hand!
The best part of this recipe is that it can be served warm OR cold!
I’ve made this recipe cold for today but let me tell you, it’s ah-mazing warm! Â I like to serve it warm in these cute little cast iron skillet pans that are only 3 inches wide! Â Makes for a perfect individual serving side and cute as a button at parties.
This is a great option for upcoming holiday parties. You can even have it all ready to go the day before, let the flavors get all cozy, and then either take it right from the refrigerator, or  bake it right before you want to serve it. Super easy! It tastes super fresh, and the spicy jalapeno and sweet corn make a great flavor combination. (You can control the spice level of this recipe by deseeding the jalapeños to make it less spicy or leaving the seeds in to make it extra spicy.)Â
Bonus tip: this dip makes a GREAT topping for tacos!Â
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 Creamy Jalapeno Corn Dip
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Ingredients:
1 bag frozen corn (thawed)
8 oz sour cream
1 cup real mayonnaise
1 1/2 cup shredded cheddar cheese
3 seeded jalapeños, chopped
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Directions for Serving Cold:
1. Seed and chop jalapeños.
2. Drain corn and let dry on a paper towel to remove excess water.
3. Mix sour cream, mayo and cheddar cheese in a large bowl.
4. Add corn and jalapeno and mix to combine.
Pairs best with tortilla chips or corn chips.
Directions for Serving Warm:
1. Preheat oven to 400 degrees.
2. Seed and chop jalapenos.
3. Drain corn and let dry on a paper towel to remove excess water.
4. Mix sour cream, mayo and cheddar cheese in a large bowl.
5. Add corn and jalapeno and mix to combine.
6. Pour into a baking dish and bake for 20 minutes.
Pairs best with tortilla chips or corn chips.
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