Corn dip made with cheddar cheese, tomatoes, and jalapenos is the spicy, cheesy dip you need at your next get together. And with only 100 calories per serving, it's guilt-free. Jump to Recipe keyboard_arrow_down
This Spicy Cheddar Corn Dip is the perfect mash-up of corn dip and queso! It's creamy and cheesy and an absolute must for game day. Add it to your spread along with these Baked Buffalo Wings and Black Bean Hummus.
You need to make this corn dip 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 and shoveling it on to 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 with only around 100 calories per 1/4 cup serving. But no one will ever believe that since it tastes indulgent, cheesy, and delicious.
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.
What to Serve with 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.
Tips for Making Spicy Cheddar Corn Dip
- Make sure to fully cook the flour when making the roux. It should be golden brown.
- 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.
- 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.
- 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.
- Make sure to fully drain the canned diced tomatoes to avoid a watery dip.
- Consider adding some extra veggies. Adding sauteed spinach, cooked bell peppers, and even some cooked cauliflower is delicious.
- For even more cheese flavor, add some light cream cheese to the dip.
- Try out different cheeses - pepper jack, mozzarella cheese, Monterey jack, and gouda are all great options. You can also try a combination of cheese,
- For some smoky flavor, replace the jalapeno with a canned chipotle pepper in adobo sauce.
- Make it buffalo style. Leave out the jalapeno and finish the sauce with some buffalo wing sauce.
- For a more traditional corn dip flavor, you can add a touch of sour cream or mayonnaise.
Spicy Cheddar Corn Dip
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- 2 tbsp. olive oil (or butter)
- 2 U garlic cloves, minced
- 1 U 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
Heat the olive oil (butter) over medium heat. Once hot add the garlic and jalapenos. Cook for 30-60 seconds until fragrant.
Add the flour and whisk until light brown, 1-2 minutes.
Slowly add the milk, whisking as you add it. Continue to whisk and cook for 4-5 minutes until it thickens. Remove from heat.
Whisk in the cheese, one half cup at a time. Once fully melted add more cheese until you have added it all.
Stir in the diced tomatoes, corn, green onions, and cumin. Taste and season with salt.
* 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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