Sweet Corn and Jalapeno Dip

“Do not let the title fool you, this is delicious. This is an appetizer/dip recipe that goes well with tortilla chips. Everytime I make this dip people rave about it and ask for the recipe.”

Ingredients Nutrition

  • 2 (8 ounce) packages cream cheese
  • 13 cup sour cream
  • 2 -3 tablespoons taco seasoning, from prepared taco season packet (more to increase spiciness)
  • 2 -3 tablespoons canned jalapeno slices, finely chopped (can vary according to taste or spiciness)
  • 1 (15 ounce) can white shoepeg corn, well-drained
  • 1 12 cups shredded Mexican blend cheese, divided into 3/4 cups


  1. In large bowl combine cream cheese and sour cream and beat until smooth.
  2. Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 C of the shredded cheese.
  3. Fold in the corn and mix well.
  4. Place mixture into a 9-inch square or comparable sized prepared baking dish(sprayed with non-stick).
  5. Cover the top with the remaining 3/4 C of the shredded cheese.
  6. Garnish top with a few sprinkles of taco seasoning.
  7. Bake at 300 degrees F until cheese is melted and bubbly. (DO NOT OVERBAKE--IT WON'T BE CREAMY).
  8. Serve hot with tortilla chips.

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