Creamy Jalapeño Corn Dip Skillet That You’ll Love!
A delicious and creamy dip made with corn and jalapeños, perfect for serving with tortilla chips or crudités.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 jalapeño pepper, finely minced
- 0.5 red bell pepper, finely diced
- 200 g cream cheese
- 100 g sour cream
- 1 teaspoon chili powder
- 0.5 cup shredded cheddar cheese
- 1 lime, zested and juiced
- Fresh cilantro, chopped, for garnish
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the corn, minced jalapeño, and diced red bell pepper. Sauté for 3–4 minutes until the vegetables begin to soften and the corn starts to caramelize slightly.
- Reduce the heat to medium. Add cream cheese, sour cream, and chili powder to the skillet. Stir continuously until the mixture melts together and becomes creamy.
- Fold in the shredded cheddar cheese, lime zest, and lime juice. Stir until the cheddar is melted. Remove from heat, garnish with chopped fresh cilantro, and serve the dip warm with tortilla chips or vegetable crudités.
Notes
- Adjust the spiciness by adding more or less jalapeño.
- This dip can be prepared ahead of time and heated before serving.
Nutrition
- Serving Size: 1/4 of the dip
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg