Jalapeño Corn Dip
Summertime is corn season and what's not to love about that. It is so easy to throw a few corn cobs on the grill and they are ready to eat in just a few minutes, or cook it in the oven, even in the microwave until it's done, sprinkle with salt and pepper and it is good to go. And while simply eating corn on the cob with some S+P might be the easiest, there is so much more you can do with it, (just another reason to love it)! Corn is the perfect addition to a creamy pasta dish or spicy burrito bowl but I thought, why not take the creamy cheese, along with the spice of jalapeños and add sweet corn and eat it just like that. It may be a bit indulgent but it is also super tasty and definitely a crowd pleaser… not that anyone is doing much entertaining these days.
For this dip I used fresh corn, but you could always sub canned or frozen corn if that’s what you have on hand. I like to cook the corn with garlic and fresh jalapeño peppers first until it is starting to brown. That flavor combo on its own is so delicious, I could eat that out of the pan with a spoon, but why stop there. Combining the cooked corn jalapeño mixture with a can of green chiles and pickled jalapeños adds more heat and depth of flavor. The green chillies add a mild heat with pepper flavor while the pickled jalapeños add a briney quality (little bit of acid, a little sweet and salty) and more of a kick. To that sweet, spicy, salty combo I add a block of cream cheese and some shredded cheddar to make it nice and creamy and honestly addicting. Once everything is combined I usually taste the mixture to make sure the seasoning is just right (and try not to just keep eating it with a spoon) before baking it.
You could just eat the dip as is if you don’t want to turn the oven on… or maybe even use this as a cream cheese spread on a bagel. YUM! I like baking it to make the dip all melty and extra creamy. Then serve it up with some crispy sturdy chips or crackers for dipping!
Jalapeño Corn Dip
Ingredients:
- 2 cups of corn ( about 3 ears)
- 1 - 8oz block of cream cheese (at room temp)
- 1/2 cup cheddar cheese, shredded (plus a little extra for topping)
- 1/4 cup fresh jalapeño, finely diced (plus a few slices for topping)
- 1/4 cup pickled jalapeño, chopped
- 1 - 4oz can green chilis
- 2 cloves of garlic, minced
- Chips or crackers for serving
- Optional: Cilantro or extra jalapeño for garnish
Instructions:
- PREHEAT: If you plan to bake the dip, turn the oven on to 400.
- COOK: Heat a little oil in a pan over medium heat, add the corn and fresh jalapeño. Cook for a few minutes until the peppers start to soften, add the garlic and cook for a few more minutes. I like to let the peppers and corn start to brown.
- COMBINE: Move the cooked mixture to a bowl to cool. Then add the can of green chilies, pickled jalapeños and mix. Add the cream cheese and cheddar cheese and stir until everything is well combined. Season with salt and pepper to taste.
- BAKE: Pour mixture into a small baking dish. Top with extra cheddar cheese and a few slices of jalapeños. Bake in the 400 degree oven for 15 until the top starts to brown and bubble. You can turn on the broiler for a few minutes for an extra brown and bubbly top if you prefer.
- SERVE: Enjoy with your favorite chips or crackers.