Creamy Jalapeño Corn Dip Skillet (Print Version)
Rich corn dip with jalapeño, cheddar, cream cheese, fresh cilantro, and lime. Warm, zesty, and satisfying.
# What You’ll Need:
→ Dip Base
01 - 2 cups corn kernels (fresh, canned, or frozen)
02 - 1 jalapeño pepper, finely minced
03 - 0.5 red bell pepper, finely diced
04 - 200 g cream cheese
05 - 100 g sour cream
→ Seasonings and Additions
06 - 1 teaspoon chili powder
07 - 0.5 cup shredded cheddar cheese
08 - 1 lime, zested and juiced
09 - Fresh cilantro, chopped, for garnish
# How to Make It:
01 - Heat a large nonstick skillet over medium-high heat. Add the corn, minced jalapeño, and diced red bell pepper. Sauté for 3–4 minutes until the vegetables begin to soften and the corn starts to caramelize slightly.
02 - Reduce the heat to medium. Add cream cheese, sour cream, and chili powder to the skillet. Stir continuously until the mixture melts together and becomes creamy.
03 - Fold in the shredded cheddar cheese, lime zest, and lime juice. Stir until the cheddar is melted. Remove from heat, garnish with chopped fresh cilantro, and serve the dip warm with tortilla chips or vegetable crudités.
# Additional Tips::
01 -
- Rich and creamy yet packed with fresh flavors
- Crowd-pleaser that disappears at potlucks
- You can use frozen or canned corn
- Ready to serve in under twenty minutes
- Customizable for spice levels and add-ins
02 -
- Always zest the lime before cutting and juicing so you can get every bit of fragrance
- Use block-style cream cheese and grate your own cheddar for best melt and texture
- Let the dip sit for a few minutes before serving so the flavors meld but keep it hot for maximum appeal