Description
A creamy and spicy Mexican corn dip loaded with bell peppers, fresh cilantro, spicy jalapeños, and shredded cheese. This easy jalapeño corn dip is a perfect appetizer, offering a fresh alternative to traditional dips.
Ingredients
Scale
- 3 cups corn kernels (fresh, canned or frozen)
- 1 medium bell pepper, finely chopped
- 3–4 jalapeño peppers, seeded and finely diced
- 2 green onions, sliced
- 2 Tablespoons cilantro, chopped
- 1 cup shredded cheese (Colby Jack recommended)
- 1/3 cup sour cream
- 3 Tablespoons mayonnaise
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine all ingredients in a medium mixing bowl.
- Mix well until all ingredients are evenly distributed.
- Serve cold or at room temperature with your favorite dippers like tortilla chips, crackers, or fresh vegetables.
Notes
- For a different flavor, try charring the corn in a hot skillet before adding.
- You can use any color bell peppers or a mix of colors.
- Substitute canned diced green chiles for a milder spice, or habanero/fresno peppers for more heat.
- Add chopped tomatoes, avocado, cooked bacon, or shrimp for variations.
- Season with cayenne pepper, cumin, or chili powder for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (approx. 1/8th of recipe)
- Calories: 145 kcal
- Sugar: 4 g
- Sodium: 491 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 19 mg