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This skillet creamy jalapeño corn dip has become my go-to when friends swing by or movie night calls for something craveable and warm. Brimming with sweet corn, a hint of heat, and a dreamy cheesy base, it turns the classic street corn idea into a hearty dip that vanishes fast.
The very first time I made this dip was on a cold fall night with friends piled onto my couch. Ever since then it has been a guaranteed hit at nearly every get-together and there are always requests for the recipe.
Ingredients
- Corn: Brings sweetness and juicy pops, use the freshest corn in season or frozen for convenience
- Jalapeño: Gives the dip its signature heat, choose firm glossy peppers for maximum flavor and heat
- Red bell pepper: Adds crunch and color, a bright red bell ensures the prettiest dish
- Cream cheese: Melts into a rich base, opt for a block style for smoothest results
- Sour cream: Lends tang and silkiness, choose full-fat for best texture
- Chili powder: Spices things up with earthy notes, look for a fresh fragrant blend
- Cheddar: Contributes sharpness and melt, a good aged cheddar melts beautifully
- Lime: Provides brightness and freshness, zest before juicing for fullest flavor
- Fresh cilantro: Adds a hit of herbal flavor, pick leaves that look perky and green
Step-by-Step Instructions
- Sauté the Vegetables:
- Start by heating a large skillet over medium-high heat. Add the corn red bell pepper and minced jalapeño. Stir occasionally and cook for about four minutes until the vegetables soften and the corn gets a few golden spots. This step draws out the sweetness and mellows the raw flavors.
- Melt in the Dairy:
- Lower the heat to medium. Add chunks of cream cheese and dollops of sour cream right into the skillet. Sprinkle in the chili powder. Stir slowly and steadily as everything transforms into a creamy mixture and no lumps of cream cheese remain. This creates a luscious base that ties all the flavors together.
- Fold and Finish:
- Add the shredded cheddar and both the lime zest and juice. Stir until the cheese melts and the mixture looks glossy and smooth. Taste and adjust salt or extra lime if needed. The cheddar should boost creaminess and saltiness while the lime really lifts the whole dip.
- Top and Serve:
- Scatter chopped fresh cilantro over the warm dip just before serving. Spoon into a serving dish or leave it in the skillet for a rustic presentation. Serve with tortilla chips or crunchy veggies while the dip is warm and gooey.
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You Must Know
- Perfect for year-round snacking or entertaining
- Great way to use up leftover corn or peppers
- Can be made ahead and reheated
I adore the bit of smoky chili powder in this dip. In my family someone always requests an extra sprinkle on top because it perfumes the whole kitchen. Once my niece and I made this together after picking sweet corn straight from a local farm and it tasted like summer memories.
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Storage Tips
Store any leftover dip in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat or microwave in short bursts stirring well to retain the creamy texture. If the dip thickens up just add a splash of milk or a spoonful of sour cream while reheating.
Ingredient Substitutions
Monterey Jack or pepper jack can replace cheddar if you want an even creamier or spicier version. If you do not have fresh jalapeño try using a pinch of red pepper flakes. Greek yogurt stands in well for sour cream and lightens things up.
Serving Suggestions
Serve with tortilla chips pita chips or crunchy celery sticks. For a heartier snack spoon it over baked sweet potatoes or tuck it into quesadillas. Some friends love it as a taco topping or even spread onto burgers for a burst of flavor.
Cultural Context
This recipe takes inspiration from Mexican street corn with its combination of sweet corn creamy cheese and zippy lime. While traditional elote uses cotija cheese and is enjoyed right off the cob this skillet version transforms those flavors into a gooey party dip that is perfect for sharing.
Recipe FAQs
- → Can I use canned corn for this dip?
Yes, canned, fresh, or frozen corn all work well. Drain canned corn to remove excess liquid before sautéing.
- → How spicy is the dip?
It has a gentle heat from jalapeño and chili powder. Remove the jalapeño seeds to reduce spice or add extra for more kick.
- → Can I prepare it ahead of time?
You can assemble the dip in advance, refrigerate, then reheat in the skillet until hot and bubbly when ready to serve.
- → What can I serve alongside this dip?
Tortilla chips are a classic pairing, but sliced baguette or crunchy vegetables work nicely as well.
- → Is there a dairy-free option?
Try substituting plant-based cream cheese, sour cream, and cheese to create a dairy-free version with similar texture.