Baked Jalapeño Corn Dip
Love cheesy party dips? This Easy Baked Jalapeño Corn Dip is loaded with sweet corn, cream cheese, cheddar, and spicy jalapeños for the ultimate crowd-pleasing appetizer. Perfect for game day, holidays and potlucks!!
Creamy Jalapeño Corn Dip.
If you've been around here for a while, you'll know that we're big fans of easy party food, and dips are always at the top of the list. Whether it's game day or a casual weekend get-together, there's almost always a dip on the table.
Several months ago, I shared my now-famous Jalapeño Popper Pigs In A Blanket recipe, and it quickly became one of the most popular recipes on the blog. It's also one of my personal favourites.
Since that recipe combines creamy cheese and spicy jalapeños, it's probably no surprise that this Baked Jalapeño Corn Dip has become another favourite in our house.
This recipe has everything I love in a great party appetizer. It's creamy, cheesy, packed with sweet corn, and has just enough jalapeño heat to keep things interesting without being overwhelmingly spicy. Best of all, it's incredibly easy to make. Just mix everything together, pop it in the oven, and let it bake until hot, bubbly, and golden around the edges.
Serve it with tortilla chips, crackers, toasted bread, or fresh vegetables, and you've got a crowd-pleasing appetizer that's perfect for game day parties, holiday gatherings, potlucks, BBQs, and everything in between.
Ingredients
3 cups corn (frozen or canned, drained)
8 ounces cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
4 jalapeños, diced
Extra sliced jalapeños for topping (optional)
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F (190°C). Spray a medium baking dish (approximately 8x11 inches) with non-stick cooking spray.
2. In a large mixing bowl, combine the cream cheese and sour cream until smooth and well blended.
3. Add the corn, shredded cheddar cheese, diced jalapeños, chili powder, garlic powder, salt, pepper, and smoked paprika. Stir until everything is evenly combined.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer.
5. Bake for 30-35 minutes, or until the dip is hot, bubbly, and lightly golden around the edges.
6. Remove from the oven and allow to cool for a few minutes before serving.
7. Garnish with sliced jalapeños if desired and serve warm.
Tips:
For a milder dip, remove the seeds and membranes from the jalapeños before dicing.
Frozen corn can be used straight from the freezer, while canned corn should be drained well.
Try swapping cheddar for pepper jack cheese if you'd like even more heat.
Make it ahead by assembling the dip up to a day in advance and storing it covered in the refrigerator until ready to bake.
If you love easy party dips, be sure to try my Loaded BLT Ranch Dip and Easy Fiesta Ranch Dip for even more crowd-pleasing appetizer ideas.
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
