Jalapeño Corn Dip

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!

5 from 4 votes

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Prep Time: 15

Total Time: 10

Servings:

Calories: 145kcal

Author: Cathy Trochelman

Ingredients

3 cups corn kernels fresh, canned (drained), or frozen (thawed)
1 medium bell pepper finely chopped
3-4 jalapeño peppers seeded and finely diced
2 green onions sliced
2 Tablespoons cilantro chopped
1 cup shredded cheese I used Colby Jack
1/3 cup sour cream
3 Tablespoons mayo
1 Tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Combine all ingredients in a medium mixing bowl; mix well.
Serve with tortilla chips, crackers, fresh veggies, or any of your favorite dippers.

Notes

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

Nutrition