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!
Serve with tortilla chips.
Notes
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.