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Mexican Corn Dip with Jalapenos (cold or hot)

A delicious Mexican Corn Dip with jalapenos that is creamy, cheesy and full of flavor. This appetizer dish is super easy and can be served cold or hot. 

blue bowl of mexican corn dip topped with sliced jalapenos

Mexican Corn Dip with Jalapenos

It’s September so that must mean it’s time for Pumpkin Spice everything! But before I shift into fall mode on the blog, I thought I’d share one more dip perfect for warm weather especially since it’s still almost 90 degrees outside here! 

Or if you are already done with summer, this is a great year round dip and works great for tailgates too. 

Sometimes a cold dip is easier than worrying about keeping something warm especially when you’re taking the dip somewhere and may not have a way to heat it up. 

The great thing about this cream cheese dip is that it tastes great hot or cold. When heated, the cheese melts into an gooey goodness of corn and flavor. 

Or serve chilled and take with you to a potluck or outdoor event. This got rave reviews at my girls night.  You know it’s a hit when people go back for seconds.

If you need some other cold dip ideas, check these recipes out:

blue bowl of mexican corn dip on yellow and white napkin

Tips for making Corn Dip 

What kind of corn to use?

I prefer frozen corn or cooked, fresh corn for this recipe. You could use canned corn as well, but make sure you drain it really, really well. 

Can corn dip be made ahead of time?

Absolutely! It’s better the longer it sits. If serving warm, heat just before serving. 

How long can corn dip sit out?

Since this dip has cream cheese and sour cream, you should not let it sit out for more than 2 hours at room temperate. If a longer time is required, you can use a dip chiller or place the bowl of dip on ice. 

Dipper ideas: 

  • Corn chips (my favorite for this)
  • Blue or regular tortilla chips
  • Crackers

How to make Mexican Corn Dip 

Step 1: Combine butter, sour cream and cream cheese. 

Step 2: Add spices and mix. 

Step 3: Add in peppers, onions and garlic. 

ingredients for mexican corn dip in a bowl

Step 4: Stir in corn and cheese.

corn and cheese being added to bowl for mexican corn dip

Step 5: Serve chilled or bake. 

blue bowl of mexican corn dip with a corn dip and tortilla chip dipped in

blue bowl of mexican corn dip with blue tortilla chips

Mexican Corn Dip with Jalapenos

Darlene Kratz
A delicious Mexican Corn Dip with jalapenos that is creamy, cheesy and full of flavor. This appetizer dish is super easy and can be served cold or hot. 
0 from 0 votes
Total Time 10 mins
Course Appetizer
Cuisine Mexican
Servings 12
Calories 223 kcal

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 tbsp butter, softened
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • black pepper to taste
  • 1 tbsp lime juice
  • 1 tbsp garlic cloves, minced
  • 2 jalapenos, seeded and diced
  • 1 red bell pepper, diced
  • 1 tbsp green onions, diced
  • 3 cups corn
  • 1 1/2 cups cheddar cheese, shredded

Instructions
 

  • Whip together the cream cheese, sour cream and butter until creamy.
  • Add in spices and lime juice and stir together.
  • Mix in peppers, onions and garlic.
  • Add corn and cheese and mix to combine.
  • Cover and refrigerate for at least 2 hours.
  • Optionally, transfer to a baking dish and bake at 350 degrees for 20 minutes to serve warm. 

Nutrition

Calories: 223kcal
Keyword corn, jalapeno, mexican
Tried this recipe?Let us know how it was!

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