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Jalapeño Popper Corn Dip

For this jalapeño popper corn dip, we took one of our favorite dips and brought it up a notch by adding in some corn from our previous season’s garden. It was a great way to use some frozen corn, and the taste is incredible. Leftovers are going in enchiladas as a filling! Serve dip with corn chips or tortilla chips.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 242
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 1/2 cups corn kernels, either frozen or canned
  • 2 tablespoons chopped seeded jalapeno pepper, or more to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 ounces shredded mozzarella cheese, plus more for sprinkling
  • 4 ounce cream cheese, at room temperature

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Combine corn, jalapenos, salt, garlic powder, onion powder, mozzarella, and cream cheese in a bowl.  Use a fork to mash ingredients together until thoroughly combined.  Spread dip in a 1-quart baking dish, and smooth the top. Sprinkle top with more mozzarella cheese.
  3. Bake in the preheated oven until hot and bubbly, and top is lightly browned, about 20  minutes.

Nutrition

Calories: 242kcalCarbohydrates: 16gProtein: 10gFat: 16gSaturated Fat: 9gCholesterol: 47mgSodium: 548mgFiber: 2gSugar: 4g

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