Best Jalapeno Corn Dip Recipes

HOT AND CREAMY JALAPENO CORN DIP

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.

JALAPENO CORN DIP

Steps:

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

CHEESY BACON JALAPEñO CORN DIP

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

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.

SWEET CORN AND JALAPENO DIP

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.

CANDIED JALAPENO & HOT CORN DIP WITH SPICED POTATO SKINS

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.

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

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)

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

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

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.