Best Jalapeno Corn Dip Recipes

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HOT AND CREAMY JALAPENO CORN DIP



Hot and Creamy Jalapeno Corn Dip image

Yummy, warm dip, great for anytime of year! Serve warm with chips.

Provided by Mrsvelasco

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese
¼ cup butter
1 (15.25 ounce) can whole kernel corn, drained
2 jalapeno peppers, chopped
1 ½ teaspoons ground cumin
1 teaspoon garlic powder

Steps:

  • Combine cream cheese and butter in a microwave-safe bowl; heat in microwave until mostly melted, about 30 seconds. Add corn, jalapeno peppers, cumin, and garlic powder to cream cheese mixture.
  • Heat mixture in microwave until warm, 1 to 2 minutes.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 15.2 g, Cholesterol 61.4 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 13.2 g, Sodium 378.1 mg, Sugar 2.5 g

JALAPENO CORN DIP



Jalapeno Corn Dip image

This dip tastes similar to a jalapeno popper. Wonderful with tortilla chips or veggies!

Provided by AKOURINOS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 15m

Yield 32

Number Of Ingredients 8

2 (11 ounce) cans Mexican-style corn, drained
1 ½ cups shredded Cheddar-Monterey Jack cheese blend
1 cup light sour cream
1 cup mayonnaise
1 (8 ounce) package 1/3-less-fat cream cheese, softened
1 (4 ounce) can diced green chiles
½ cup diced green onion
2 jalapeno peppers, seeded and finely chopped

Steps:

  • Mix corn, Cheddar-Monterey Jack cheese blend, sour cream, mayonnaise, cream cheese, green chiles, green onion, and jalapeno pepper together in a bowl.

Nutrition Facts : Calories 107 calories, Carbohydrate 5.7 g, Cholesterol 12.5 mg, Fat 8.2 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 251.8 mg, Sugar 2 g

CHEESY BACON JALAPEñO CORN DIP



cheesy bacon jalapeño corn dip image

So good

Provided by wendy callahan

Categories     Other Appetizers

Time 35m

Number Of Ingredients 9

8 slice bacon
1/4 c fresh basil copped
1 jalapeno, seeded and minced
2 can(s) sweet whole kernel corn
1 dash(es) cayenne
1/2 tsp salt
8 oz cream cheese, softened
1 c mozzarella cheese , shredded
parmesan cheese to taste

Steps:

  • 1. Cook bacon in cast iron skillet until slightly crisp. Drain grease reserving 1 tsp. to grease skillet .
  • 2. Crumble bacon. Combine corn, jalapeño, cream cheese, mozzarella, salt , cayenne, half bacon, and half basil into the bacon greased skillet.
  • 3. Bake for 20 min on 400° Sprinkle with remaining bacon, and basil. Sprinkle with parmesan cheese. Serve with crackers or chips

SLOW-COOKER CORN-JALAPEñO-BACON DIP



Slow-Cooker Corn-Jalapeño-Bacon Dip image

Add this slow-cooker dip to your party-recipe repertoire!

Provided by By Haley Nelson

Categories     Appetizer

Time 2h15m

Yield 10

Number Of Ingredients 9

2 cups shredded pepper Jack cheese (8 oz)
1 package (8 oz) cream cheese
3 cloves garlic, finely chopped
16 oz frozen corn
1/4 cup pickled jalapeño chiles, chopped
2 tablespoons liquid from jar of jalapeño chiles
4 slices bacon, crisply cooked and crumbled
Chopped scallions, as desired
Tortilla chips and lime wedges, as desired

Steps:

  • Spray slow cooker with cooking spray. Place cheeses, garlic, frozen corn, jalapeño chiles, and liquid from chiles in slow cooker. Cover and cook on Low heat setting 2 hours, stirring a couple of times during cooking.
  • Stir in half of the chopped bacon. Transfer to serving bowl, and top with remaining bacon and scallions. Alternatively, you can serve this dip right out of the slow cooker.
  • Serve with tortilla chips and lime wedges on the side.

Nutrition Facts : Calories 220, Carbohydrate 10 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

CANDIED JALAPENO & HOT CORN DIP WITH SPICED POTATO SKINS



CANDIED JALAPENO & HOT CORN DIP WITH SPICED POTATO SKINS image

Categories     Condiment/Spread     Vegetable     Appetizer     Sauté     Quick & Easy     Low/No Sugar     Tailgating

Yield 8-12 36 pieces

Number Of Ingredients 22

(Dip).
1 tablespoon pumpkin seed oil (or corn oil)
3 large jalapeno peppers, seeded & diced
2 teaspoons freshly minced garlic
2 tablespoons unsalted butter
4 ears fresh corn (or 3 cups frozen corn kernels)
1 medium sweet onion (such as Vidalia)
1 medium red or yellow bell pepper, seeded & diced
4 oz cream cheese, softened
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
¾ cup mayonnaise (NOT low fat)
6 oz sharp, white cheddar cheese
1/4 teaspoon red (cayenne) pepper
1/3 cup grated Parmigiano-Reggiano cheese
2 green onions, sliced thin
(Potatoes).
6 russet (baking) potatoes
1 teaspoon fine sea salt
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
4 teaspoons virgin olive oil

Steps:

  • Heat oven to 400 degrees F. Bake the potatoes for one hour or until the skin is crisp and the potato has cooked through. When cool enough to handle, cut potatoes in half lengthwise and scoop out inner flesh, (reserve for another use) leaving a thin layer of potato on the skin. Cut each half into thirds and transfer to a baking sheet. In a small bowl, mix together the salt, paprika and cumin. Pour in the olive oil and mix well. Brush onto each potato wedge and place in oven to crisp for 8-10 minutes. To make the dip, heat the oil in an 8" heavy skillet to medium. Add the jalapeno and sauté for 3 minutes, stirring occasionally. Turn heat to low, add the garlic and 2 teaspoons hot water; continue to cook for an additional 7 minutes until jalapeno and garlic have caramelized. Transfer to a large bowl. Meanwhile, melt butter in a 12" heavy skillet over medium-high heat. Add the corn, onion and bell pepper; cook until corn is light golden brown (about 4-5 minutes). Add cream cheese, salt & pepper; stir until melted. Transfer jalapeno mixture along with mayo and cheddar cheese to a large bowl. Mix well and transfer to an 8" square baking dish. Sprinkle with Parmigiano-Reggiano and bake until hot & bubbly (about 10 minutes). Scatter with green onions before serving hot with potato skins. Yield: 8-12 servings.

SWEET CORN AND JALAPENO DIP



Sweet Corn and Jalapeno Dip image

Do not let the title fool you, this is delicious. This is an appetizer/dip recipe that goes well with tortilla chips. Everytime I make this dip people rave about it and ask for the recipe.

Provided by peg_lyn

Categories     Corn

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese
1/3 cup sour cream
2 -3 tablespoons taco seasoning, from prepared taco season packet (more to increase spiciness)
2 -3 tablespoons canned jalapeno slices, finely chopped (can vary according to taste or spiciness)
1 (15 ounce) can white shoepeg corn, well-drained
1 1/2 cups shredded Mexican blend cheese, divided into 3/4 cups

Steps:

  • In large bowl combine cream cheese and sour cream and beat until smooth.
  • Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 C of the shredded cheese.
  • Fold in the corn and mix well.
  • Place mixture into a 9-inch square or comparable sized prepared baking dish(sprayed with non-stick).
  • Cover the top with the remaining 3/4 C of the shredded cheese.
  • Garnish top with a few sprinkles of taco seasoning.
  • Bake at 300 degrees F until cheese is melted and bubbly. (DO NOT OVERBAKE--IT WON'T BE CREAMY).
  • Serve hot with tortilla chips.

Nutrition Facts : Calories 353.5, Fat 29.2, SaturatedFat 16.8, Cholesterol 93.5, Sodium 552.1, Carbohydrate 15.2, Fiber 1.4, Sugar 3.5, Protein 10.5

JALAPEñO, CRAB, & CORN DIP RECIPE - (4.6/5)



Jalapeño, Crab, & Corn Dip Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 13

2 tablespoons butter
1 cup frozen whole kernel corn
1/2 cup red sweet pepper, chopped (1 small)
1 clove garlic, minced
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup sliced pickled jaalapeño peppers, drained and chopped
1 teaspoon Worcestershire sauce
1 teaspoon bottled hot pepper sauce (optional)
2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed
1 cup Monterey Jack cheese, shredded (4-ounces)
2 tablespoons Parmesan cheese, grated
Blue corn chips

Steps:

  • In a medium skillet heat butter over medium heat until melted. Add frozen corn, sweet pepper, and garlic; cook and stir for about 5 minutes or until tender. In a medium bowl combine sour cream, mayonnaise, jalapeño peppers, Worcestershire sauce, and, if desired, hot pepper sauce. Stir in corn mixture, crabmeat, and Monterey Jack cheese. Transfer crab mixture to a 1 1/2-quart slow cooker. Cover and cook on low-heat setting for about 1 1/2 to 2 hours or until heated through. Sprinkle with Parmesan cheese. Serve with blue corn chips.

SLOW-COOKER CORN & JALAPEñO DIP RECIPE - (4.6/5)



Slow-Cooker Corn & Jalapeño Dip Recipe - (4.6/5) image

Provided by carmen-2

Number Of Ingredients 9

4 slices bacon, diced
3 (15.25-ounces) cans whole kernel corn, drained
2 jalapeños, seeded and diced
1/2 cup sour cream
1 cup shredded Pepper Jack cheese
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
8 ounces cream cheese, cubed
2 tablespoons chopped chives

Steps:

  • Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapeños, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.

SWEET CORN AND JALAPENO DIP



Sweet Corn and Jalapeno Dip image

Spicy dip that goes great with tortilla chips. It is easy to make and very addictive. I created this recipe after trying something similar at a local eatery many years ago. I worked with the ingredients to come up with a unique dip that compliments tortilla chips. Enjoy!

Provided by Peg Renegar

Categories     Other Appetizers

Time 1h

Number Of Ingredients 6

16 oz cream cheese
3/4 c sour cream
1 pkg taco seasoning mix
2 or 3 Tbsp canned jalapeno slices, finely chopped (can vary according to taste or spiciness) or you can use fresh if desired-make sure the fresh are seeded and chopped
15 oz can of super sweet yellow and white corn, well-drained
2 c shredded mexican blend cheese, divided into 1 ½ cups and ½ cup

Steps:

  • 1. 1. In large bowl combine cream cheese and sour cream and beat until smooth.
  • 2. 2. Beat in taco seasonings and jalapenos. Beat into this mixture one of the 1 1/2 C of the shredded cheese.
  • 3. 3. Fold in the corn and mix well.
  • 4. 4. Place mixture into a 9-inch square or comparable sized prepared baking dish (sprayed with non-stick).
  • 5. 5. Cover the top with the remaining 1/2 C of the shredded cheese.
  • 6. 6. Garnish top with a few sprinkles of taco seasoning.
  • 7. 7. Bake at 300 degrees F until cheese is melted and bubbly. Be careful not to overbake because the dip will lose the creaminess--you just want to get it heated through but retain the creaminess.
  • 8. 8. Serve hot with tortilla chips.

JALAPEñO-CORN DIP



Jalapeño-Corn Dip image

Kick off your next party with a batch of our Jalapeño-Corn Dip. Sublime and simple to make, Jalapeño-Corn Dip is a spicy, cheesy dip that your guests are sure to enjoy. Jalapeño-Corn Dip goes great with corn chips, cut-up veggies and more.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 5

1 pkg. (10 oz.) frozen corn, thawed
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 cup sour cream
1/4 cup finely chopped pickled jalapeño peppers

Steps:

  • Heat oven to 350°F.
  • Combine ingredients.
  • Spoon into 9-inch pie plate sprayed with cooking spray.
  • Bake 20 to 25 min. or until dip is heated through and top is lightly browned.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.5312 g, Sugar 0 g, Protein 4 g

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