Baked Jalapeño Corn Dip

Baked Jalapeño Corn Dip | easy summer party dip appetizer recipes | The Crispy Mama If someone told me a few years ago that I’d be creating a recipe for Corn Dip, I most likely would have gagged. I went through a period of time (my mother would call it a “phase”) where I absolutely hated anything and everything about corn. I can’t put my finger on the moment that they phase ended, but lately I’m back to eating corn like a normal member of society. 

A couple weeks ago, my Dear Ol’ Dad turned 60. He’s one of those people that says things like “it’s my birthday month” so naturally he had to throw himself a party. Not being one to turn up empty handed, but also quite frequently being one to run a little late (shoutout to my kid) I found myself at the grocery store, picking up his cake and wondering “Hmmm, what could I throw together in about 10 minutes?” It was the aftermath of Cinco De Mayo in the produce section and the first thing that I spotted was a bunch of jalapeños, green onions, and avocado. “I can work with that.” Since I figured everyone was probably Tex-Mex’d out, I decided to steer clear of the guacamole-pico-salsa route. I decided that corn would go nicely with those ingredients, and that cream cheese, sour cream, and pepper jack go nicely with any ingredients. I gathered my supplies, arrived at the party, and started throwing it all together. It ended up being a hit and I was pretty surprised at how well it turned out. It was so quick and easy, and I usually have most of the ingredients used to make it on hand in the kitchen. A few people even commented that it would be good on it’s own as a side (though I’d probably save it for Thanksgiving because it’s not exactly light!) 

Baked Jalapeño Corn Dip | easy summer party dip appetizer recipes | The Crispy Mama

Ingredients:

  • 2 cans white corn (drained) 
  • 1 fresh jalapeño (seeds removed, diced) 
  • 1 bunch green onions 
  • 1 avocado 
  • 1 block cream cheese
  • 8 oz sour cream
  • 1 bag (2 cups) shredded pepper jack 
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper 
  • Crushed Ritz crackers 

Method:

  1. Preheat oven to 425. 
  2. Crush a handful of Ritz crackers in a ziplock bag and set aside. 
  3. Drain corn, dice jalapeno, dice or slice avocado, slice green onions. 
  4. Set aside a small handful of sliced green onions and the avocado. Toss avocado with some oil or lemon juice to keep it from turning brown. 
  5. In a large bowl, combine corn, cream cheese, sour cream, jalapeno, green onions, and shredded pepper jack (setting aside about 1/2 cup of cheese for topping). 
  6. Add garlic powder, cayenne, and black pepper and stir well. 
  7. Spoon contents into a baking dish. 
  8. In a small bowl, mix crushed Ritz crackers and shredded pepper jack and spread evenly over the top of the dip. 
  9. Bake at 450 for 10-15 minutes, until it is hot all the way through and cracker/cheese topping has started to brown. 
  10. Top with set aside green onions and avocado. 
  11. Arrange remaining Ritz crackers around the top of the dip or on a separate plate. 

What’s your go-to party dip? Share in the comments! 

Xoxo,

The Crispy Mama 

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