Jalapeño-Corn Dip

By Melissa Knific

Published October 15, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,603)
Comments
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This much-loved and often devoured rich and spicy molten dip can be found at parties and potlucks across the Midwest and South. The heat from the jalapeños is present but tamed by sweet corn kernels, cream cheese, sour cream and melty Monterey Jack. While two jalapeños might seem like a lot, keep in mind that they’re seeded (feel free to leave the seeds in one or both if your palate favors spice — after all, the chiles are part of the dip’s draw). Frozen corn makes this a year-round dish, but of course, fresh kernels work just as well if the vegetable happens to be in season. Bacon can be omitted for a vegetarian version; in this case, skip to step 2, adding an extra tablespoon of oil and stirring in a teaspoon of smoked paprika for a hint of smoke.

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Ingredients

Yield:8 servings

  • 4 ounces bacon, diced (4 to 5 slices)

  • 1 tablespoon olive oil

  • 4 cups frozen regular sweet corn, from 2 (10- to 12-ounce) packages (no need to thaw), or 3 ½ to 4 cups fresh kernels

  • 4 scallions, trimmed and thinly sliced, whites and light greens separated from dark greens

  • 4 garlic cloves, finely chopped

  • 2 jalapeños, seeded and chopped

  • 1 teaspoon chili powder, plus more for serving

  • 1 (4-ounce) can diced mild green chiles

  • Salt

  • 8 ounces cream cheese, cut into pieces

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 1 lime, halved

  • 1 ½ cups shredded Monterey Jack or pepper Jack cheese (6 ounces)

  • Tortilla or corn chips, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

21 grams carbs; 65 milligrams cholesterol; 415 calories; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 14 grams saturated fat; 33 grams fat; 2 grams fiber; 479 milligrams sodium; 12 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat broiler with a rack positioned closest to the heat source. Add bacon to a dry (10-inch) broiler-safe skillet and cook on the stove over medium heat, stirring occasionally, until starting to crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a plate.

  2. Step 2

    Add oil to the skillet. Stir in frozen corn, scallion whites and light greens, garlic, jalapeños and chili powder. Cook on medium, stirring occasionally, until corn is hot and everything starts to soften, 3 to 6 minutes. Stir in green chiles and ¾ teaspoon salt; cook for 1 minute.

  3. Step 3

    Turn down the heat to low. Add cream cheese, mayonnaise, sour cream and juice from half the lime. Cook, stirring constantly, until the cream cheese is melted, about 2 minutes. Stir in 1 cup of the Monterey Jack until melted, and then stir in the cooked bacon. Taste and add more lime and salt, if desired. Scatter the remaining Monterey Jack on top.

  4. Step 4

    Broil the dip until the top is golden, keeping an eye on it the entire time, 1 to 2 minutes. Remove from the broiler and cool for a few minutes, then sprinkle the scallion greens and more chili powder on top. Serve hot with tortilla chips for dipping.

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Ratings

5 out of 5
1,603 user ratings
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Comments

Diorellish

I wanted this the minute I saw it. Like Martin Short's character on "Only Murders in the Building", I'm a year-round dips-for-dinner kind of person. But to make this feel more like a meal and less like an app, I replaced all the dairy (mayo, cream cheese, sour cream) with about 2 cups of refried beans. And you know what? It was great! (I also added some cumin and some smoked paprika, just because I love them.)

Stacey

@sidw Did you make it as written first? If not, how did you determine that there was no difference?

sidw

Swapped mayo and sour cream for nonfat Greek yogurt and didn’t notice a difference. Also needs a whole lime not half

Amy

The dip is really good. I wasn’t a fan of the cheese on top because as it cool it turns into a protective barrier making it hard to scoop all the yumminess. I used the leftovers to make jalapeño poppers. Those were the best poppers I’ve ever had!!!

Kin

I'd like to pre-make this dip while the corn is fresh and freeze it for another day. Has anyone tried freezing it?

LF

My family loved it. Even the 2 year old. It was all gone before I knew it Skipped the bacon for the vegetarians. Skipped the lime bc I forgot to add.

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