Sweet Corn and Jalapeno Dip

Recipe by peg_lyn
SERVES: 8-12


  • 2
    (8 ounce) packages cream cheese
  • 13
  • 2 -3
    tablespoons taco seasoning, from prepared taco season packet (more to increase spiciness)
  • 2 -3
    tablespoons canned jalapeno slices, finely chopped (can vary according to taste or spiciness)
  • 1
    (15 ounce) can white shoepeg corn, well-drained
  • 1 12
    cups shredded Mexican blend cheese, divided into 3/4 cups


  • In large bowl combine cream cheese and sour cream and beat until smooth.
  • Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 C of the shredded cheese.
  • Fold in the corn and mix well.
  • Place mixture into a 9-inch square or comparable sized prepared baking dish(sprayed with non-stick).
  • Cover the top with the remaining 3/4 C of the shredded cheese.
  • Garnish top with a few sprinkles of taco seasoning.
  • Bake at 300 degrees F until cheese is melted and bubbly. (DO NOT OVERBAKE--IT WON'T BE CREAMY).
  • Serve hot with tortilla chips.