4.34 from 3 votes

Roasted Corn and Jalapeño Dip

This Roasted Corn and Jalapeño Dip is full of sweet corn, spicy jalapeno and loads of cheese! An easy and delicious appetizer.
Servings 2 cups
Author Nicole Harris


  • 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
  • 1/2 Cup Plain Greek Yogurt
  • 1/4 Cup Mayonnaise
  • 1/4 teaspoon Cracked Pepper
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Garlic Powder
  • Cup Italian Blend Shredded Cheese - divided


  • 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.