Jalapeno Corn Dip

As a party dip or a family snack, Jalapeno Corn Dip is a winner. Make this next time you have company and watch how quickly it disappears!

Wooden bowl filled with jalapeno corn dip and topped with a blue tortilla chip.

I love having company at my house. Especially people who are not picky eaters.

My favorite guests are people who love “goopy” things, as my husband would say. It’s true that I love creamy, thick dips with a little bit of “goop” factor (in a good way).

Jalapeno Corn Dip is one of my all time favorite dips. I could eat the entire bowl myself, which is why company is necessary.

Give me bag of crispy tortilla chips and a bowl of this warm dip and I’m content.

Because of how much I love this dip, I look for any excuse to make a batch. It’s so easy to throw together!

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This dip is creamy and cheesy with sweet kernels of corn. Chopped hot jalapeno peppers add enough heat to balance out the creamy corn sweetness! The balance of flavors here is what makes this dip so darn addictive.

Every time I share Jalapeno Corn Dip, whether I serve it at my house or bring it somewhere else, EVERYONE asks for the recipe. It’s high time I shared it with all of you, too.

But if you eat the entire bowl yourself before your guests can even arrive, don’t blame me! I gave you fair warning.

Also, don’t worry. I’ve been there. Just mix together a second batch and no one need be any the wiser.

Perfect for parties

I love warm party dips, too, but the convenience of this jalapeno corn appetizer is hard to beat. You just mix all the ingredients together and stick it in the fridge to let the flavors meld.

No cooking, stirring or standing over a stove. If you prep this dip at lunch time it’ll be ready to eat before dinnertime. The spicy jalapenos and tangy sour cream meld with the cheese, mayo and spices wonderfully while sitting in the fridge.

The combo of jalapeno and cheddar in this makes me want to bake up a batch of Jalapeno Cheddar Cornbread soon, too.

When cheddar, jalapeno and corn are together, can you really go wrong?

What you’ll Need

For Jalapeno corn dip, you’re going to want to use the REAL full fat version of everything. Regular mayo, cheddar cheese and sour cream here, please.

To make this appetizer, you’ll need: 

{Ingredients at a glance; scroll down for ingredient amounts.] 

  • Sour Cream
  • Mayonnaise 
  • Salsa (or Picante)
  • Shredded Cheddar Cheese
  • Garlic Powder
  • Black Pepper
  • Canned Sweet Corn (drained)
  • Jalapenos (seeded and chopped) 
  • Tortilla chips (for serving) 

To make the dip: 

Combine the ingredients in a bowl. Mix well and refrigerate for several hours to let the flavors combine. Serve cold or at room temperature with plenty of tortilla chips!

Tips & Tricks

  • Love a spicy dip? Feel free to increase the amount of jalapeno in the recipe. You could also leave in a few of the seeds to add more kick!
  • For a less spicy dip, use only one jalapeno or omit it entirely for a delicious plain corn dip.
  • Canned corn makes this recipe extra convenient, however you can also make it with corn kernels thawed from frozen or from cooked fresh sweet corn.
  • Any kind of salsa you enjoy eating with chips will be great here. Experiment with roasted salsa, chunky salsas or even salsa verde to find what you like best. (Yes, this means you get to make a LOT of corn dip. You’re welcome.) I’ve also subbed picante sauce when I’ve been out of salsa.
  • Store any leftover jalapeno corn dip in an airtight container in the fridge. It will keep well for a couple of days.
  • Don’t have hours to spare? You can still enjoy this dip! I prefer the flavors after it’s been “marinating” for a few hours in the fridge, but it’ll still be good without that wait time.

What to Serve with Jalapeno Corn Dip?

Think beyond the tortilla chip! A bag of blue corn tortilla chips are my all time favorite vehicle for scooping up delicious corn dip– but there’s no need to limit your corn dip snacking experience.

For something different try pairing this jalapeno corn dip with . . .

  • Fritos (corn chips) 
  • Pita chips 
  • Crostini
  • Toasted flour tortilla triangles 
  • Celery sticks 
  • Cucumber slices 

It’s almost worth having a party just for an excuse to make a big bowl of this dip. Actually, no excuse needed. It’s tasty enough to justify making any day you like.

Serve this creamy jalapeno dip as an appetizer, a snack for family movie night or to share with friends. However you enjoy this dip, I know you’re going to love it.

Don’t forget to give my Hot Jalapeno Corn Dip a try next!

Jalapeno Corn Dip: easy to mix together for your next party dip!

More Appetizers

Yield: 12 servings

Jalapeno Corn Dip

Prep Time 10 minutes
Total Time 10 minutes

As a party dip or a family snack, Jalapeno Corn Dip is a winner. Make this next time you have company and watch how quickly it disappears!


  • 1/2 cup sour cream
  • 1/2 cup mayonnaise (the real stuff)
  • 1/2 cup salsa (or picante)
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 cups shredded sharp cheddar cheese
  • 14.5oz can sweet kernel corn, drained
  • 2 jalapenos, seeded and chopped
  • Tortilla chips


  1. Mix everything and refrigerate for several hours to let flavors combine. Like a little less spice? Take out the jalapeno. Like a little more? Add more jalapeno and a spicier salsa!
  2. Serve with tortilla chips.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 275Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 47mgSodium: 383mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 11g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 1, 2011

Comments & Reviews

  1. Love this dip!! Everyone races about it! I add a couple extra ingredient s, cream cheese and Creole seasoning, gives it an extra added punch.

  2. I have a recipe similar to this…everyone loves it when I make it…I always have to make a double batch. I use shoe-peg corn in mine, but no salsa.

  3. Good base dip. I didn’t read the directions entirely, used frozen corn & had to pop it in the oven. This is better cold (leftovers!) I would add Rotel instead of salsa just to give it more of a kick and add a little chunk to the dip. Enjoyed it!

  4. I made this for the first time July 14th to take to a cookout and will be making it tonight for the third time since. Each time, I’ve made a double batch, so some can be left at home! Thanks for the great recipe!!

  5. I am just wondering about how many this serves, it is a wonderful sounding dip that I plan to make this weekend to take camping!

  6. I made this yesterday for the Super bowl! Yum! I added the recipe to my blog, and of course gave you full credit 🙂 Here is the link if you would like to check it out. Thanks for the amazing recipe!!

  7. SO. FREAKING. GOOD. We’re all addicted to this dip and wanted to thank you. I do add a ton of cumin though and find it adds some depth. Super tasty!

  8. Oh yummy! I was just daydreaming about Mexican corn today and this seems like the best flavors of that classic street food in one delicious bowl! Thank you for linking up to “A Little Birdie Told Me…”. I’m featuring your post on my FB page.


  9. hi! Just wanted to say thanks for linking up to Tasty Tuesday last week, hope you come back again this week! http://nap-timecreations.blogspot.com/

  10. I’ve seen corn-based dips before but not this one! It looks wonderful – I’m putting into my ever-growing “try it soon” file. 🙂

  11. I’ve still got some jalapenos left! Going to try this. Mangoes and Chutney’s Fat Camp Friday is now open Friday at midnight (EST)! Stop by early to link up your fabulous recipes!

  12. Alissa, I too have many jalapenos. This is a perfect recipe to help relieve the abundance! I chop the top off my jalapenos and freeze them whole for later use.

    Michele- come on over so I can make it again for company!

  13. I love a good dip and this sounds amazing! I have jalapenos growing in my garden this year and am looking for new recipes to try – I am definitely going to try this. Thanks so much for linking up to Tasty Tuesdays!

  14. This is a favorite at our house for parties as well. However, I add chili powder and cumin, giving it a Southwest kick. Just season to taste. Thanks of sharing your version of a fun “goopy” dip. 🙂 And, thanks for linking up to TMTT.

  15. This sounds like a great dip to serve company. I love how creamy it looks. I can see why you could eat the whole bowl…no doubt I could as well. 🙂

  16. I think you’re right, company would be necessary to enjoy this dip 🙂 I’m going to make it next time I have some!

  17. Yum! My sis makes a corn dip that is just like this, but didn’t have the addition of jalapeno. I love this idea! Corn dip is the best 🙂

  18. I’ve never seen a recipe like this–great idea! I love corn recipes in the late summer especially, and this one looks yummy! 🙂

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