Roasted Corn and Jalapeño Dip will be a crowd favorite! A cheesy appetizer that is full of sweet corn and spicy jalapeño . . . what’s not to love!?!?

I am the Cheesy Dip Queen! I truly believe that a hot, cheesy dip can improve any party or get together. If you are coming over to my house, I can guarantee you will be eating a cheesy dip!

This Roasted Corn and Jalapeño Dip is great for parties because it is so easy! I use frozen corn {my favorite frozen veggie}. Just roast that corn in the oven, mix with chopped jalapeños and the cheesy base. Bake until nice and melty. Done.

It is nice to have a few recipes like this for spontaneous parties or unexpected guests. You probably have all of the ingredients for this dip hanging out in your kitchen already.

Now you too can be known as the Cheesy Dip Queen! Just make this for your next family fiesta!

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Roasted Corn and Jalapeño Dip

Aubrey

This Roasted Corn and Jalapeño Dip is full of sweet corn, spicy jalapeno and loads of cheese! An easy and delicious appetizer.

5 from 3 votes

Print Recipe

Servings cups

Ingredients

1 Cup Whole Kernel Frozen Corn white or yellow
1 Tablespoon Finely Chopped Jalapeno - seeds and veins removed add more for spicy dip
4 ounces Cream Cheese - softened
½ Cup Plain Greek Yogurt
¼ Cup Mayonnaise
¼ teaspoon Cracked Pepper
¼ teaspoon Sea Salt
¼ teaspoon Cumin
¼ teaspoon Garlic Powder
1½ Cup Italian Blend Shredded Cheese - divided

Instructions

Preheat oven to 350°F
Spread corn in an even layer onto baking sheet that has been sprayed with nonstick.
Bake for 25 minutes or until corn begins to brown (stir once while cooking).
Pick out any tough kernels.
Combine cream cheese, Greek yogurt, mayonnaise, pepper, salt, cumin, garlic powder, jalapeno, roasted corn and 1 cup shredded cheese.
Transfer to oven safe dish and top with remaining cheese.
Bake at 350°F for 25 minutes then broil on high for 3 minutes to brown top.
Serve immediately with crackers, bread or chips.