The fact that it is now officially the end of April again is completely blowing my mind, I mean didn’t we just do this?
Well, to assuage my feelings of panic that time is just flying by, I present to you this ahhmaazzing corn jalapeño dip. Y’all, it’s creamy, cheesy, it’s got texture, just an itty bitty hint of sweetness from the corn, and spicy?–heck yeah it’s spicy.
Not to the point where you will be left incapacitated or anything but just enough that you will be all ‘yeah, that’s hot, but awesome, I want more’ (or maybe that’s just me).
Trust me, you will want more, this is most definitely addictive. Also, this would be the most perfect dip ever to go with your Cinco de Mayo margaritas, which is apparently just around the corner. If you like it super hot, then you could most definitely add another can of jalapeños or add fresh ones if you’re fancy 🙂 Also, if you’re not the onion sautéeing type then you could totally put them in raw, but I thought they really added a lot more flavor cooked. Happy Hump Day!! 🙂
Onion time! (doesn’t sound fun, but it does sound delicious)…
Nice and browned…
Place your cream cheese in your bowl…
Nice and smooth, and with some sour cream…
now the onions …
and the mayonnaise…
Now all of that delicious cheese…
the jalapenos (juice and all)…
the corn and some salt and pepper…
all mixed up…
mmm, baking up…
Delicious!!!!
- 1 (8 Ounce) Block of Cream Cheese, Softened.
- 2 (12 Ounce) Cans of Sweet Corn, Drained.
- 1 (4 Ounce) Can of Chopped Jalapeños.
- 1/2 Chopped Onion, Sautéed.
- 1/2 Cup of Mayonnaise.
- 1/2 Cup of Sour Cream.
- 1/2 Cup Monterey Jack Cheese, Shredded.
- 1/2 Cup of Sharp Cheddar Cheese, Shredded.
- 1 Teaspoon of Garlic Powder.
- Salt and Pepper to Taste.
- 10" Baking Pan.
- Preheat your oven to 375 degrees F.
- In a small pan on medium high heat, drizzle some olive oil then place your chopped onion into the pan, stirring until the onions are browned thoroughly.
- With a handheld or stand mixer with paddle attachment place your cream cheese, and thoroughly beat it until smooth.
- Now place your sour cream, sautéed onions, mayonnaise, cheddar cheese & monterey jack cheese, jalapeños, corn and salt and pepper to taste.
- Mix all together until thoroughly incorporated.
- Pour your mix into your pan and bake 22-25 minutes or until the edges are slightly browned and bubbly.
- Serve immediately and enjoy!
When I took this home, I was finding everything I could to dip in it.
Tortilla chips, bread, even cheetos….eventually, I just spooned the last few bites.
Awesome April! glad you liked it so much! 🙂
Yes, this was amazing!! I loved loved loved this so much that I felt the need to conceal it’s existence from my “housemates”. Well the only way to successfully do that was to eat it all in one sitting….but hey, YOLO!
Thanks Linda!! haha don’t blame you at all for not sharing 😉