Fiesta Corn Dip Recipe

Easy Fiesta Corn Dip in a baking dish with a hand dipping a chip into it.

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4.34 from 6 votes

This Fiesta Corn Dip recipe is an easy appetizer made with cream cheese, jalapenos, and Monterey jack cheese.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Servings: people

Calories: 138kcal

Author: The Carefree Kitchen

Ingredients

2 tablespoons butter
1/2 cup white onion diced
1 whole jalapeno pepper (diced; stem and seeds removed)
1 tablespoon garlic (minced)
1/2 cup sour cream
8 ounces cream cheese
1/2 teaspoon chili powder
1½ cups monterey jack cheese shredded (divided)
12 ounces super sweet corn

US Customary - Metric

Instructions

Preheat oven to 400 degrees F.
Spray an 8" x 8" or 9" x 9" pan with nonstick cooking spray and set aside.
In saute pan over medium heat, melt the butter and add the onion, garlic, and jalapeno. Saute until the vegetables turn translucent and then slightly golden brown—about 5 minutes. Remove from the heat and let cool for a few minutes.
Transfer onion mixture to a medium-sized mixing bowl and add the sour cream, cream cheese, chili powder, 1 cup of the Monterey Jack cheese, and the corn. Mix well, then spread into your prepared baking dish and sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
Bake in your preheated oven for 25-30 minutes, or until cheese is melted and golden brown.
Remove from the oven and serve with your favorite crackers, tortilla chips, or veggies. Enjoy!

Notes

Storing leftovers: store leftover dip in the refrigerator, covered with plastic, for up to 4 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.

Reheating: preheat your oven to 350 degrees and pull the baking dish out to room temperature for at least 30 minutes prior to warming in the oven for about 15 minutes.

Nutrition