Best Sweet Corn And Jalapeno Dip Recipes

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

Ingredients

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

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

Ingredients

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.

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