Sweet Corn and Jalapeno Dip

Sweet Corn And Jalapeno Dip Recipe

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Peg Renegar


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!


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30 Min
30 Min


  • 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

How to Make Sweet Corn and Jalapeno Dip


  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.

Printable Recipe Card

About Sweet Corn and Jalapeno Dip

Course/Dish: Other Appetizers
Main Ingredient: Dairy
Regional Style: Mexican

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