If you’re a fan of cheese and chips, then you’re likely to be in love with this spicy corn dip. It’s like Queso’s hotter older cousin. It’s full of that delicious creamy cheese, with a touch of sweetness due to the corn, plenty of color from the peppers, and a hint of spice. A small bowl of salsa served on the side provides the perfect flavor and texture. This is a must-have at every gathering I am hoping the future brings.


To make this dip, I also began using my recipe to make Spinach Artichoke Dip. I substituted the artichoke and spinach with peppers and corn, preserving the creamy cheese base. I added other southwest flavors, such as cumin, green onion, pepper jack cheese, and hot sauce, to make the dip more flavorful. The result? A creamy, cheese-y, and slightly spicy descent will be challenging to resist sinking chips in.


I always like presenting an idea of a “base layer” recipe that you can modify as much as you want if your budget permits. If you want to go beyond in your corn dip, think about using fire-roasted corn for a smokey taste (I’ve seen frozen roasted corn at Trader Joe’s). Try stirring into some bacon crumbles and topping it with Pico de Gallo and fresh chopped cilantro.


This tasty dip is an ideal option during summer when fresh corn is inexpensive sweet and abundant. To use fresh corn for this recipe, grill, roast, or boil the corn before adding the ingredients. You’ll require 3 cups of corn kernels that have been cooked.


One red bell pepper ($1.50)

One jalapeno ($0.10)

Two cloves of garlic ($0.16)

Three green onions ($0.19)

1 Tbsp Butter ($0.28)

12 oz. frozen corn ($0.75)

Four oz. cream cheese ($0.35)

1/4 cup sour cream ($0.11)

2 Tbsp mayonnaise ($0.20)

1/2 teaspoon ground cumin ($0.05)

1/2 tsp hot sauce ($0.08)

Four oz. pepper jack cheese, shred (1 1 cup) ($1.15)

Two tablespoons grated Parmesan ($0.22)


The oven should be heated to 350oF. Take the stems and seeds from the jalapeno and red bell pepper. Then, finely chop both. Cut the garlic into small pieces and then slice the green onion.

Pour the butter into an oven-proof skillet and let it melt over a medium-high temperature. After it has melted, add the jalapeno, red bell pepper,r, and garlic. Sauté on medium for about a minute or until the bell pepper softens.

Add the frozen corn, and continue to cook until the corn is cooked to the point of being cooked.

Chop the cream cheese into pieces. Then add it to the skillet with mayonnaise and sour cream. Stir the mixture and heat until it is completely melted and smooth.

Add the green onions cut into slices of cumin, hot sauce, cumin, half of the pepper Jack ( half a cup), and Parmesan. Add the Parmesan cheese and stir until it is melted to the base.

Pour the corn dip into an oven-proof casserole dish that is 2 quarts and top it with the remaining pepper Jack. Place the container into the oven to cook corn-based drops for around twenty minutes inside the range preheated to 375oF until the cheese melts and the drop bubbles at the edges. Serve warm.

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