Jalapeno Corn Dip made with cheddar cheese, tomatoes, and jalapenos is the spicy, cheesy dip you need at your next get-together. If you love queso, this is your new favorite.
This spicy Jalapeno Corn Dip is the perfect mash-up of corn dip and queso! It's creamy and cheesy and an absolute must for game day.
You need to make this cheesy corn dip with jalapenos as soon as possible. I made it a few weeks ago to watch football with my cousins and we were literally eating it with a spoon at the stove.
Then we made another batch and served it with chips, veggies, grilled chicken, pretty much anything that we could dip into the bowl. It barely made it to the table.
The key players in this recipe are cheddar cheese, corn, Rotel tomatoes (or any diced tomatoes with green chilies), garlic, and jalapeno. I mean with those ingredients, there really isn't any way it could be bad, right?
The good news is that this dip actually pretty light. But no one will ever believe that since it tastes indulgent, cheesy, and delicious. I am also going to share a version of this dip you can make with cream cheese, but I love the rich flavor of cheddar.
There are also lots of ways to customize this dip. You can make it more or less spicy, switch out the flavor by changing the cheese, add extra veggies, and even make a buffalo version.
Here is everything you need to make this corn and jalapeno dip.
- Corn: Fresh, canned, or frozen corn works in this recipe. If using frozen, make sure it is defrosted. Canned corn should be rinsed and patted dry.
- Jalapeno: Use fresh jalapeno or swap in pickled jalapenos. Just make sure to drain them well. Remove the seeds for less spice.
- Cheddar cheese: Any good melting cheese can be used in this recipe. Grate it yourself for the best results since bagged shredded cheese usually has anti-caking agents added so it won't stick together. This also causes it to melt less smoothly.
- Rotel tomatoes: Any kind of diced tomatoes can be used. We love the spice of Rotel tomatoes or tomatoes with green chilies.
- Milk: This recipe uses a roux to create a smooth, cheesy sauce. dairy milk works best, but unflavored nut milk also will work.
- Green onions and garlic: Amp up the flavor with some minced garlic and green onions. Garlic powder and onion powder would also work.
Make Jalapeno Corn Dip with Cream Cheese
This jalapeno and corn dip is similar to queso. It's meant to be served hot and has a creamy consistency.
There is another popular version of this dip that uses cream cheese and sour cream instead of a cheese sauce. It is baked in the oven.
To make that version, combine 4 ounces of softened cream cheese with 1/2 cup sour cream, 1.5 cups corn, 1-2 minced jalapenos, 1 cup of shredded cheese, 1-2 minced green onions, and a dash of cumin. Season with salt and pepper.
Bake in the oven at 400 degrees for 20 minutes until creamy and bubbling.
What to Serve with Jalapeno Corn Dip
There are so many options when it comes to serving this hot and cheesy corn dip. Here are some healthier options I like to serve with the dip:
- Baked tortilla chips: You can either buy baked chips at the store or make your own at home in the oven. You could also try these Crispy Wonton Chips.
- Veggies: I always like to have some cut-up veggies when I serve any kind of dip. This pairs great with carrots, celery, cucumber, zucchini, and peppers. It's also great with mini bell pepper since they have plenty of room for scooping up the dip.
- Pretzels or crackers: There are lots of healthy options when it comes to pretzels and crackers that are perfect to serve on the side.
- Grilled chicken: This may seem like a strange one, but when I served this corn dip the first time, we also had some grilled chicken. Everyone ended up dipping their chicken in the dip. Consider making them simple chicken skewers or bite-sized pieces of cooked chicken.
Can I make corn dip ahead of time?
This dip is best eaten right after it is cooked. With that said, it can be made ahead of time and reheated on the stove.
You will likely need to add some extra milk when you are reheating the dip to make sure it retains its creamy and smooth texture. Make sure to stir it frequently so that it doesn't burn.
The cream cheese version shared above is better if you are planning on making this in advance or are unable to serve it hot.
Tips for Making Spicy Corn Dip
- Cook the roux: Make sure to fully cook the flour when making the roux. It should be golden brown.
- Add the milk slowly: Add the milk slowly and whisk as you add the milk. This will help it to combine with the roux and ensure a smooth and creamy sauce.
- Slowly add cheese: The same goes for the cheese, add it slowly so that it blends into the milk. Adding all the cheese at once can result in a lumpy sauce.
- Smooth out the cheese: If the cheese doesn't seem to dissolve all the way or is clumpy, you can use an immersion blender. This won't fully fix the problem, but it will help smooth it out. Shredding your own cheese also helps with this since bagged shredded cheese sometimes contains a coating to stop it from sticking together.
- Drain the tomatoes: Make sure to fully drain the canned diced tomatoes to avoid a watery dip.
- Different cheese: Try out different cheeses - pepper jack, mozzarella cheese, Monterey jack, and gouda are all great options. You can also try a combination of cheese,
- Add chipotle: For some smoky flavor, replace the jalapeno with a canned chipotle pepper in adobo sauce.
- Buffalo corn dip: Make it buffalo style. Leave out the jalapeno and finish the sauce with some buffalo wing sauce.
- Add bacon: No one would be made if you folded some cripsycrispy into this dip.
Frequently Asked Questions
Here are the most common questions about making this jalapeno corn dip.
Mexican corn dip is similar to the cream cheese version of this jalapeno corn dip. It contains cream cheese, corn, mayonnaise, queso cotija, chili powder, and shredded cheese.
It is inspired by traditional Mexican street corn.
This jalapeno and corn dip will last in the fridge 3-4 days. Reheat it slowly in a pan on the stove, adding a touch of extra milk to make it creamy again.
Jalapeno Corn Dip
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- 2 tbsp. olive oil (or butter)
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 2 tbsp. flour
- 2 cups nonfat milk
- 2 cups reduced fat shredded cheddar cheese
- 10 oz. diced tomatoes with green chilies, drained
- 14 oz. canned corn, drained and rinsed
- 1/4 cup green onions, chopped
- 1 tsp. cumin
- Salt to taste
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- Nutritional Information
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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