Fiesta Corn Dip

Overhead shot of hand using tortilla chip to scoop creamy jalapeno pepper corn dip from a white bowl

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.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

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

Instructions

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.

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