Description
A creamy and spicy dip inspired by jalapeño poppers and Mexican esquites, perfect for parties or snacks.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 2 jalapeños, diced
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup crumbled bacon
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, cook corn and jalapeños until softened (5 min).
- Mix cream cheese, mayonnaise, sour cream, cheddar, bacon, lime juice, and spices in a bowl.
- Fold in cooked corn and jalapeños.
- Transfer to a baking dish and bake for 20–25 min until bubbly.
- Serve warm with tortilla chips.
Notes
- For extra spice, leave jalapeño seeds in.
- Substitute Greek yogurt for sour cream if preferred.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
