Sweet corn, crisp peppers and onions, rich cream cheese, and spicy jalapenos are combined in this creamy Fiesta Corn Dip to create a snack worthy of any occasion.
Fiesta Corn Dip
From sweet corn to crisp peppers, bright tart lime, fresh cilantro, crispy bacon, and spicy jalapenos, the flavors here make the whole family happy.
The ingredients are adjustable for everyone’s tastes. Love the heat? Add more jalapenos. And if you aren’t a fan of spicy heat, skip the jalapenos. Want a dish that vegetarians will also enjoy? The bacon is optional here.
Fiesta corn dip works well as a snack, side dish, or even as the main dish – if you can resist eating it straight out of the pan.
Cream Cheese Corn Dip
- Butter or bacon grease
- Bell peppers, onion, jalapenos, and garlic
- Cream cheese and heavy cream
- Salt, black pepper, and cayenne pepper
- Cilantro and lime juice
- Bacon (optional)
Begin by melting the butter (or bacon grease) in a large skillet over medium-high heat. Gradually add the bell peppers, onion, jalapenos, and garlic, and cook until the onion and peppers begin to soften. (This should take about 2 minutes.)
Next, add the corn; stir to combine. Cook for about 5 minutes, until the vegetables are tender-crisp and fragrant.
Now it’s time to add the cream cheese. Stir until the cream cheese melts, then add the heavy cream, salt, pepper, and cayenne.
Stir again to combine everything and cook the dip for an additional minute or two, until all the ingredients come together.
Stir in the cilantro and lime juice, and (if desired) add bacon. Taste and adjust seasonings, as needed. Serve warm.
Jalapeno Corn Dip with Cream Cheese
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Fiesta Corn Dip
- 1 tablespoon butter or bacon grease
- 1 red bell pepper chopped into ¼-inch pieces, about 1 cup
- 1 green bell pepper chopped into ¼-inch pieces, about 1 cup
- ½ yellow onion chopped into ¼-inch pieces, about ½ cup
- 2 jalapenos finely diced, about ¼ cup, adjust for more or less heat
- 2 cloves garlic minced
- 32 ounces frozen or fresh corn about 5 cups
- 8 ounces cream cheese
- ¼ cup heavy cream
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ¼ teaspoon cayenne pepper adjust for more or less heat
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ½ cup cooked and crumbled bacon about 6 strips OPTIONAL
- In a large skillet over medium-high heat, melt the butter (or bacon grease) and then add the bell peppers, onion, jalapenos, and garlic. Cook until the onion and peppers begin to soften, about 2 minutes.
- Add the corn and stir to combine. Cook for about 5 minutes, until the vegetables are tender-crisp and fragrant.
- Add the cream cheese and stir to melt. Add the heavy cream, salt, pepper, and cayenne. Stir to combine. Cook for an additional minute or two, until everything comes together.
- Stir in the cilantro and lime juice. Add bacon, if desired. Taste and adjust seasonings, as needed. Serve warm.