Description
This Jalapeno Corn Dip with Cream Cheese is a crowd-pleasing appetizer that brings together the sweetness of corn, the heat of pickled jalapenos, and the creaminess of cream cheese and provolone. Baked to bubbly perfection, it’s perfect for dipping with your favorite chips or crackers.
Ingredients
Units
Scale
Corn Dip:
- 3 cups frozen corn kernels
- 1/4 cup chopped pickled jalapenos
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces grated provolone or Monterey jack cheese
- 8 ounces cream cheese, softened to room temperature
For Serving:
- Fritos or other chips/crackers for dipping
Instructions
- Preheat the Oven: Preheat the oven to 375F and prepare a medium-sized baking dish with cooking spray.
- Combine Ingredients: In a bowl, mix all the ingredients, mashing the cream cheese into the corn. Reserve some cheese for topping.
- Form Dip: Press the mixture into a pie plate or baking dish. Sprinkle the reserved cheese on top.
- Bake: Bake the dip for 30-40 minutes until bubbly and browned. Let it rest for 5 minutes before serving with chips or crackers.
Notes
- Baking Dish: An oval baking dish or a 2-3 quart dish works well.
- Corn: Use fresh, frozen, or canned corn; no need to defrost frozen corn in advance.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
