Classic Corn Dip (Print-Friendly Version)
Smooth corn mixed with cheddar and jalapeño, great for quick gatherings and snacks.
# Ingredients List:
→ Veggies & Herbs
01 -
320 g corn kernels from fresh, canned, or frozen corn
02 -
120 g diced red bell pepper
03 -
1 jalapeño, finely diced with seeds taken out if you want it less spicy
04 -
120 g chopped green onions
05 -
15 g fresh cilantro, chopped (optional)
→ Dairy
06 -
225 g cream cheese, softened
07 -
120 g shredded pepper jack cheese
08 -
240 g sour cream
09 -
200 g shredded cheddar cheese
10 -
240 g mayonnaise
→ Spices & Seasonings
11 -
Salt and black pepper to your taste
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon garlic powder
14 -
1 teaspoon onion powder
15 -
½ teaspoon chili powder
# Detailed Cooking Steps:
01 -
Carefully mix in jalapeño, cilantro if you want, corn, red bell pepper, and green onions. Stir till everything is spread out evenly.
02 -
Put cream cheese, mayonnaise, and sour cream in a big bowl. Mix it all until it's nice and smooth.
03 -
Next, throw in shredded cheddar and pepper jack cheese. Add garlic powder, onion powder, smoked paprika, chili powder, plus salt and pepper. Mix it well.
04 -
If you have fresh corn, slice the kernels off the cob. For canned ones, rinse and drain. Thaw frozen corn and drain any water.
# Helpful Hints:
01 -
Want it hotter? Keep the jalapeño seeds or toss in some cayenne. You can make it ahead and keep it in the fridge for up to 3 days. Best served cold or at room temp.