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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
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.