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Amazing 21-Minute Cheesy Jalapeño Corn Dip

Cheesy Jalapeño Corn Dip

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Get ready for the ultimate Game Day Dip! This Cheesy Jalapeño Corn Dip is warm, creamy, and packed with a perfect kick of heat. It’s simple to make and guaranteed to be a crowd-pleaser at your next gathering.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese, softened
  • 1/2 cup chopped fresh or pickled jalapeños (adjust to your spice preference)
  • 1/2 cup chopped green onions
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the drained corn, Rotel, diced green chilies, mayonnaise, sour cream, Monterey Jack cheese, cheddar cheese, softened cream cheese, chopped jalapeños, and green onions.
  3. Stir in the garlic powder and onion powder. Mix everything well until fully incorporated.
  4. Season the mixture with salt and pepper to your liking. Remember that the Rotel adds some saltiness.
  5. Spread the dip mixture evenly into the prepared baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
  7. If you like a browned top, you can switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.
  8. Let the dip cool for about 5 minutes before serving. Serve warm with tortilla chips, crackers, or vegetable sticks.

Notes

  • For an extra layer of flavor, stir in 1/2 cup of cooked, crumbled bacon before baking.
  • If you prefer a smoother dip, you can use frozen corn and thaw it first, or use creamed corn instead of whole kernel corn.
  • If you are preparing this ahead of time, cover and refrigerate the mixture for up to 24 hours before baking. Add about 5-10 minutes to the baking time if baking straight from the refrigerator.

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