Jalapeño Corn Dip a Quick Recipe

Jalapeño Corn Dip is a perfect quick appetizer for you to make this summer. I was craving something cheesy and spicy and decided to make this appetizer which has all the components of a delicious and creamy dip and the best part is it can come together in 10 minutes. So, if you are looking for an appetizer to take to your next summer potluck, then this is the recipe you need.

Ingredients for Jalapeño Corn Dip

Corn
I used a 12 oz package of frozen corn, but you can also use canned or fresh corn.  Frozen corn is inexpensive, and you don’t need to prepare it.

Spices
I used chili, black pepper, onion, and garlic powder in addition to cumin powder. For a little bit of a kick, I used some sriracha at the end.

Cheese
This appetizer is cheesy and creamy. I used half a pack of cream cheese, shredded cheese, and mayonnaise. 1 cup of shredded Colby-jack is in this recipe, but feel free to use any cheese you like.

Jalapeño 
I used two sliced Jalapeño, but if you like mild, you can deseed the Jalapeño or add more if you prefer spicy. 

Heavy cream
I used ¼ cup of heavy cream, but this appetizer is creamy enough to enjoy without extra calories.

Can Jalapeño Corn Dip be made in advance?

This appetizer is also my favorite because I can combine all the ingredients in advance and bake it at 350F right before serving. If you prefer to bake, then bake it at 350F for 20 minutes or cook it on the stove which takes only 10 minutes. Enjoy it with some homemade tortilla chips.