Picture the aroma of sweet corn mingling with zesty lime and spicy jalapeño, creating a vibrant dance of flavors in your kitchen.
There’s something about this Spicy Corn Dip that feels like a hug in a bowl—effortless to make and utterly satisfying.
As fresh or frozen corn kernels sizzle and char, they transform into a creamy, cheesy delight.
Let’s bring this dish to life and enjoy a taste of comfort.
Kitchen Tools Required
- 1 large skillet
- 1 mixing bowl
- 1 spatula
- 1 measuring cup
- 1 measuring spoon set
- 1 serving dish
Ingredients
- 2 cups corn kernels, fresh or frozen
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and diced
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cook & Prep Time
To efficiently manage your time while preparing and cooking Spicy Corn Dip, follow this timeline:
- Reading & Preparation (5 minutes)
- Start by reading the recipe thoroughly to understand the steps and gather all the necessary ingredients and equipment.
- Prep Work (15 minutes)
- Measure out 2 cups of corn kernels, 1 tablespoon of olive oil, 1 cup of shredded cheddar cheese, 1/2 cup of sour cream, 1/4 cup of mayonnaise, and 1/4 cup of chopped cilantro.
- Seed and dice 1 jalapeño.
- Juice 1 lime.
- Measure 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Cooking (10 minutes)
- Heat 1 tablespoon of olive oil in a large skillet over medium heat and add the corn kernels.
- Cook the corn for 5-7 minutes until slightly charred, stirring occasionally.
- Cooling (3 minutes)
- Transfer the cooked corn to a mixing bowl and let it cool for a few minutes.
- Mixing (5 minutes)
- Add the shredded cheddar cheese, sour cream, mayonnaise, cilantro, jalapeño, lime juice, chili powder, garlic powder, salt, and black pepper to the bowl.
- Stir all the ingredients together until well combined.
- Resting (5 minutes)
- Transfer the mixture to a serving dish and allow it to rest for 5 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large skillet over medium heat and add corn kernels.
Cook the corn for 5-7 minutes until slightly charred, stirring occasionally.
Transfer the cooked corn to a mixing bowl and let it cool for a few minutes.
Add shredded cheddar cheese, sour cream, mayonnaise, cilantro, jalapeño, lime juice, chili powder, garlic powder, salt, and black pepper to the bowl.
Stir all the ingredients together until well combined.
Transfer the mixture to a serving dish and allow it to rest for 5 minutes before serving.
Serve the spicy corn dip with tortilla chips or your choice of dippers.
Serving Tips
- Tortilla Chips: Classic choice for scooping up the dip with a satisfying crunch.
- Vegetable Sticks: Use carrot or celery sticks for a healthier alternative to chips.
- Pita Bread: Soft and warm pita bread can be a cozy pairing with the spicy dip.
- Taco Shells: Fill taco shells with the dip for a fun and easy-to-eat snack.
- Crackers: Offer a sturdy base that perfectly complements the creamy texture of the dip.
Storage
To store spicy corn dip, transfer it to an airtight container and refrigerate for up to 3 days.
Before serving, reheat gently in a skillet or microwave for best taste.
Freezing
To freeze spicy corn dip, transfer it into an airtight container after cooling.
Label with the date, and store for up to three months.
Thaw in the refrigerator before reheating and serving.
Reheating
To reheat spicy corn dip, place it in a microwave-safe bowl and heat in short intervals.
Stir occasionally.
Alternatively, warm it gently in a skillet over low heat.
Final Thoughts
Spicy Corn Dip is a delightful appetizer that combines the sweetness of corn with the zest of Mexican flavors.
It’s an easy dish to prepare, taking just 15 minutes of prep time and 10 minutes of cooking.
With a brief resting period, this dish is ready to serve in under 30 minutes.
The combination of cheese, sour cream, and mayonnaise gives it a creamy texture, while the jalapeño adds a kick of heat.
Adjust the spiciness to your liking by modifying the amount of jalapeño.
For a smokier flavor, consider roasting the corn before adding it to the skillet.
Pair this dip with tortilla chips or your favorite dippers for a delicious snack or appetizer.
Enjoy the vibrant flavors and creamy consistency of this Mexican-inspired dish!
Frequently Asked Questions
Can I Use Canned Corn Instead of Fresh or Frozen?
You can definitely use canned corn, just make sure to drain it well. Canned corn might be softer, so keep an eye on cooking time to avoid mushiness. It’ll still bring that delightful sweet and spicy contrast!
Is There a Non-Dairy Alternative for Sour Cream and Cheese?
You can easily swap the sour cream with a non-dairy alternative like coconut yogurt or cashew cream. For cheese, use plant-based shredded cheese. These substitutions maintain creaminess and flavor without dairy, keeping it delicious and satisfying.
How Can I Make This Dip Vegan-Friendly?
Swap the sour cream and mayonnaise with vegan versions or use cashew cream. Substitute the cheddar cheese with a plant-based cheese. Confirm your tortillas are vegan-friendly. Adjust spices to taste and enjoy a delicious, animal-free appetizer!
What Can I Substitute for Cilantro if I Don’t Like It?
If you don’t like cilantro, swap it with fresh parsley for a milder taste. You could also try using chopped green onions or basil to add a revitalizing twist. Experiment with small amounts to match your preference.
How Long Can the Dip Sit Out at Room Temperature?
You should only let the dip sit out at room temperature for about two hours. After that, bacteria growth could make it unsafe to eat. To keep it fresh longer, consider refrigerating it in between servings.
Spicy Corn Dip
Equipment
- 1 large skillet
- 1 Mixing bowl
- 1 Spatula
- 1 measuring cup
- 1 measuring spoon set
- 1 Serving dish
Ingredients
- 2 cup corn kernels fresh or frozen
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped cilantro
- 1 jalapeño seeded and diced
- 1 lime juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium heat and add corn kernels.
- Cook the corn for 5-7 minutes until slightly charred, stirring occasionally.
- Transfer the cooked corn to a mixing bowl and let it cool for a few minutes.
- Add shredded cheddar cheese, sour cream, mayonnaise, cilantro, jalapeño, lime juice, chili powder, garlic powder, salt, and black pepper to the bowl.
- Stir all the ingredients together until well combined.
- Transfer the mixture to a serving dish and allow it to rest for 5 minutes before serving.
- Serve the spicy corn dip with tortilla chips or your choice of dippers.
Notes
