10-Minute Jalapeño Corn Dip

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Corn dip! Is corn dip a thing? Have you ever had it? I’m from the South and we pretty much turn anything into a dip down there, but I can’t remember if I’ve ever had a corn dip!

I got this idea into my head a few weeks ago when I was thinking about how much corn we are going to have in a couple of months in our garden. Then, when I bought pickled jalapeños for my Grilled Ginger-Scallion Chicken Burger Platter, I realized that was the missing ingredient from the recipe I’d written in my head. You can use fresh jalapenos and a splash of vinegar (check out the notes section below for more on this), but jarred, pickled jalapeños really make this dip SO DELICIOUS. The vinegary, spicy bite of pickled jalapeño provides such an awesome contrast to the creamy dip. So good!

I made this with frozen corn but I cannot wait to recreate in a month or so with fresh summer corn!

Jalapeño-Corn Dip

Servings 4 to 6 people

Ingredients

  • 2 tsp olive oil
  • 3 green onions, minced, plus more for garnish
  • 2 garlic cloves
  • 2 cup corn (fresh or frozen)
  • 1 cup (8 ounces) cream cheese
  • 1 cup sharp cheddar cheese
  • 3 tbsp pickled jalapeños, minced, plus more slices for garnish
  • ¼ tsp kosher salt
  • ¼ tsp smoked paprika
  • Optional: crumbled cotija or feta cheese, for garnish

Instructions

  • Warm oil in an 8 or 10-inch skillet over medium- high heat. Cook the green onions and garlic for 30 to 45 seconds. Stir in the corn and cook until crisp-tender, 2 to 3 minutes.
  • Reduce heat to medium-low. Stir in the cream cheese, cheddar cheese, pickled jalapeños, salt, and paprika until melted into a smooth dip.
  • Smooth the top of the dip and garnish with pickled jalapeños, green onions, and cotija or feta if desired.

Substitutions

  • Green onion—> 1/4 cup of ANY minced onion.
  • Garlic—> 1/2 teaspoon garlic powder (add it when you add the salt).
  • Cream cheese—> I used vegan cream cheese because I randomly had it. That kept this dip healthier. If I hadn’t used a vegan cream cheese, I would have used 1/2 cup cream cheese and 1/2 cup Greek yogurt. You could also use 1/2 cup sour cream, 1/2 cup cream cheese. Or, like is listed in the recipe, just use 8 ounces of normal cream cheese. Just stick to about 1 cup total of “creamy” substance”.
  • Cheddar cheese—> mozzarella, 1/2 cup Parmesan, pepperjack, gouda, so many options here. Anything melty.
  • Pickled jalapeño—> saute 1/2 minced jalapeno in with the green onions and garlic. Add a splash of any light colored vinegar to the dip when you add the cheeses.
  • Smoked paprika—> this is SO good in here. But if you can’t find it, add some garlic or onion powder just for more flavor.

Notes

Want to make the dip ahead of time? Cook it completely, then allow it to cool in the skillet. Sprinkle with 1/2 cup more shredded cheddar cheese and wrap with plastic wrap. Bake at 375°F for 10 to 15 minutes until the dip is bubbling and the cheese is golden-brown.
Author: Caroline Chambers

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