Jalapeño Corn Dip – loaded with bell peppers, fresh cilantro, spicy jalapeños, and shredded cheese. A creamy, spicy Mexican corn dip that’s the perfect alternative to plain old chips and salsa!

Can we all just agree that when it comes to appetizers, dips are king?? Whether it’s Taco Dip or Beer Cheese Dip or Whipped Feta Dip or any countless number of dips… everyone knows them and loves them and can’t get enough of them!

And as much as I love a gooey, cheesy baked dip (Buffalo Chicken Dip, anyone?) there’s something about a lighter, fresher option that always hits the spot.

This Jalapeño Corn Dip is one of our summertime favorites, combining fresh sweet corn with bell peppers, jalapeño, fresh cilantro, and shredded cheese. It’s the perfect balance of fresh and creamy, with just the right amount of sour cream and mayo to still feel like a splurge.

And… it’s not just for summer! This dip is easy to make year round with canned or frozen corn… and equally delicious either way!

what you’ll need for this recipe

Corn – Corn is the main ingredient in this dip. I used fresh corn, sliced off the cob and boiled for 2-3 minutes in a small saucepan. Feel free to used canned or frozen corn instead! (See instructions below.)

Bell pepper – Bell pepper adds flavor, crunch, and color to this dip. I used 1 medium orange bell pepper, finely chopped. Use any color you have on hand OR a combination or different colors.

Jalapeños – Fresh jalapeños add a delicious spicy kick to this recipe. I used 3 large peppers, but you can adjust the amount to taste.

Onion – Onion adds additional flavor to this dip and pairs well with the other ingredients. I used sliced green onions for their mild flavor. Substitute red onion if you prefer.

Cilantro – Fresh cilantro adds another layer of fresh herbaceous flavor to this dip. Feel free to add more OR omit it altogether!

Cheese – Shredded cheese gives this dip a deliciously creamy texture and pairs well with the sour cream/mayo sauce. I used Colby Jack, but shredded cheddar, Monterey Jack, or a Mexican blend would all work well.

Sauce – A creamy sauce made with sour cream, mayo, lime juice, salt & pepper is the perfect finishing touch to this recipe.

Which type of corn to use?

Fresh corn: To use fresh corn, slice the kernels off the cob and place in a pot with boiling water. Boil 2-3 minutes until tender. You can also grill, bake or boil the corn cobs first and use the cooked kernels.

Frozen corn: To use frozen corn, thaw the corn at room temperature OR heat the kernels in a skillet or pot of boiling water. Frozen corn is already cooked, so the goal is just to thaw the kernels completely.

Canned corn: To use canned corn, drain the corn from the can and use immediately.

Recipe Variations

Use fresh, frozen, or canned sweet corn
Use canned Mexicorn blend
Char the corn in a hot skillet before adding it to the dip
Use any color bell peppers or a combination of colors (red, green, yellow, orange)
Add chopped tomatoes or avocado
Substitute canned diced green chiles for the fresh jalapeños
Substitute habanero or fresno peppers for the jalapeños
Substitute crumbled queso fresco or cotija cheese for the Colby Jack
Add chopped, cooked bacon or shrimp
Add additional seasonings such as cayenne pepper, cumin, or chili powder

storage tips

Leftover Corn Dip can be stored in an airtight container in the refrigerator for up to 1 week. Enjoy cold or at room temperature with tortilla chips or crackers or on top of tacos or grilled meats.