Monday, December 16, 2013

Hot Jalapeño Corn Dip

This is the time of year for Christmas parties, and parties mean food! 

Photo from: The Sunny Side of Life

I found this tasty looking Hot Jalapeño Corn Dip over at The Sunny Side of Life and decided to give it a try. Personally, I would add more Jalapeños make it a little more spicy. Also, it isn't too shabby cold before baked.

  1. 2 cans sweet corn, drained
  2. 2 jalapeño peppers, seeded and minced (Or equivalent of canned or jar version. More or less to your personal taste)
  3. 2 green onions, chopped
  4. 1/2 cup sour cream
  5. 1/2 cup mayonnaise
  6. 1/2 cup shredded monterey jack cheese
  7. 1/2 cup cheddar cheese
  8. 1 teaspoon garlic powder
  9. 1 teaspoon onion powder
  10. 1/2 teaspoon chili powder
  11. dash of hot sauce
  12. salt and pepper to taste
  1. Preheat oven to 375˚.
  2. In medium bowl, mix together mayo, sour cream, spices, and hot sauce.
  3. Fold in corn, jalapeño peppers, onions, and 3/4 cups of blended cheese.
  4. Place in greased 2 qt. baking dish, and top with remaining 1/4 cup cheese.
  5. Bake in preheated oven for approx. 20 min. or until cheese is golden brown and bubbly.
  6. Serve with tortilla chips.
  1. You can substitute fresh or frozen corn for the canned corn. I simply used what I had on hand.
  2. You can also substitute 1 cup of mexican blend cheese for the monterey jack and cheddar.


  1. Trisha Yearwood made something like this on an episode I caught this weekend. Sounds delicious!

  2. It must be all the rage...It was pretty tasty.