I have been loving my Crop Share from Nalls Produce. In this week’s crate, I was pleasantly surprised to see corn on the cob. I have no idea how they got their hands on corn on the cob in January, but I am thankful that they did. It felt like a little bit of August in 20 degree weather. I don’t know about where you are, but it is freezing here. This girl has not had to wear a coat in years, and as much as I love winter, I was ill-prepared for cold weather. I had to buy gloves and mittens and hats in bulk yesterday. On a side note – have you noticed that gloves and mittens are even harder to keep together than socks? I did not know that was possible. Thank goodness for Target, we should have matches from now until spring.
So, when I saw corn in my crate, I knew immediately what I had to make with it. I have been seeing a corn dip floating around Pinterest, and knew that I needed to make it to go along with the enchiladas verdes that I was making over the weekend. I found this recipe, and made a few changes. Instead of mayo, I used cream cheese. I also used more corn than the recipe called for, but it was because I could not let a kernel go to waste. This dip is so simple to prepare, and everyone loved it. Next time, I might add a little crumbled bacon to the mix, I think that a little smokiness would be so good in this. Perfect for Super Bowl Sunday!
1 (8-ounce) brick cream cheese, room temperature
1 Tablespoon jalapeno, minced
1/2 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups corn kernels (fresh or frozen)
3 cups shredded Mexican cheese blend
chopped tomatoes
chopped green onions
chopped cilantro
tortilla chips
Put the cream cheese, jalapeno, garlic powder, chipotle powder, salt and pepper in a large bowl.
Mix together until well combined.
Add the corn. Love having fresh corn in the middle of winter.
Mix until everything is combined.
Add 2 cups of the cheese and stir until combined.
Spray a 9×13 pan with cooking spray. (I was making one for later in the day and one for pictures a snack.) Pour corn into pan and top with remaining cheese.
Bake in a 350 degree oven for 20 to 30 minutes, or until the cheese is melted and it is hot all the way through.
Top with chopped tomatoes, sliced green onions, and cilantro. Serve with chips.
Ingredients
- 1 (8-ounce) brick cream cheese, room temperature
- 1 Tablespoon jalapeno, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups corn kernels (fresh or frozen)
- 3 cups shredded Mexican cheese blend
- tomatoes
- green onions
- cilantro
- tortilla chips
Instructions
- Put the cream cheese, jalapeno, garlic powder, chipotle powder, salt and pepper in a large bowl. Mix together until well combined. Add the corn. Mix until everything is combined. Add 2 cups of the cheese and stir until combined.
- Spray a 9×13 pan with cooking spray. (I was making one for later in the day and one for pictures a snack.) Pour corn into pan and top with remaining cheese. Bake in a 350 degree oven for 20 to 30 minutes, or until the cheese is melted and it is hot all the way through. Top with chopped tomatoes, sliced green onions, and cilantro. Serve with chips.
I am Bree. I love to cook. Even more than I love to take pictures.
Pretty sure you made this for me. Cause like, it has the best ingredients ever. And I am drooling. And I just added every ingredient to my shopping list. So, thank you for your generosity!
Of course I did! It is re-donk. Be warned!
Fresh corn in winter – a “farm to truck to plane to truck to plate” product? I realize I’m a big hypocrite because I have fresh basil in my fridge as I write this! I don’t want to even peek at where it was grown.
It isn’t really. It came from Florida.
Oh I can just imagine how delicious this is! Pinning!
Katrina @ In Katrina’s Kitchen recently posted..Celebrating 2 Years- A Scented Jewelry Giveaway
It is crazy. I need this again soon.
Love ALL of the ingredients in here. Yum!
Katrina @ Warm Vanilla Sugar recently posted..Savory Sweet Life’s Chocolate Chip Cookies
Oh wow. I dont even care about parties, or games. I am making this all for myself! It looks so so amazing!!!!
Carla @ Carlas Confections recently posted..Biscoff No-Bake Energy Balls
I love every single ingredient in this dip! If I end up having a Super Bowl party, I’d be nuts not to include this recipe
Katie @ Blonde Ambition recently posted..Fitness Friday
This dip looks absolutely scrumptious!
It is! A sometimes food for sure, but so good.
Dang. That looks delish! Can’t believe you have fresh corn. Makes me pine for summer.
Loretta | A Finn In The Kitchen recently posted..Buffalo Turkey Roll Ups
thank you! Love having fresh corn in the middle of winter.
I’m a happy Nalls CSAer too! I’m very excited to try this recipe and I have no desire to watch football!
Really? We must be neighbors!
[...] going to make sure some good football dips are available for eating. Well, I made sure. I made Jalapeno Corn Dip. It was good! Nothing too crazy, just your typical cheesy dip with a spicy [...]
This dip was a big hit at our mini housewarming/birthday celebration last night. I think even the guys wanted the recipe! I had an hour after work to get a few food items ready before our friends showed up – and this dip was very easy to prepare. Will be glad to have the excuse to make it again soon!
I have made this quite a few times since I posted it. It is easy and so good. Always a hit!
I would totally make this again, but I would use a whole fresh jalapeno, or a T of pickled jalapeno. I would also make it in a smaller pan, it was just awkward so thin.
Ok, I am not sure why yours was thin, it isn’t supposed to be.