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Spicy Corn and Jalapeño Dip

Bev Cooks Recipe by
(5 reviews)
Spicy Corn and Jalapeño Dip
  • Prep Time 20 min
  • Total Time 12 hr 0 min
  • Servings 4
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Spicy Corn and Jalapeño Dip

Spicy, cheesy, bacony, jalapeno-y. I mean yeah.

Ingredients

4
Ears fresh corn, kernels removed
4
Slices bacon
6
ounce Yoplait® Greek plain yogurt
1
Cup sour cream
8
ounce Mexican shredded cheese
6
oz. (jar) spicy jalapeños, chopped
1
(4.5 oz) can Old El Paso™ chopped green chiles
3
Scallions, sliced
1
Teaspoon cumin
1
Teaspoon sugar
1/2
Teaspoon garlic salt
1
Pinch regular coarse salt
1
bag Food Should Taste Good™ blue corn tortilla chips

Directions

  • 1 Spread the fresh corn out on a baking sheet. Stick under the broiler until they start to brown and crisp, anywhere from 5 to 7 minutes. You can drizzle a little oil over them if you want. Remove from the oven and set out to cool.
  • 2 Render the bacon until crispy. Set aside on paper towels to drain, then crumble or chop.
  • 3 In a large bowl, combine ALL of the ingredients. Stir to get everything well-coated and combined. Cover and chill over night.
  • 4 Serve with Food Should Taste Good™ blue corn tortilla chips.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
See Step By Step

Step By Step  

Cheesy Corn and Jalapeno Dip

As prepared by Bev Cooks,

I basically want to tailgate all the time so I can eat this dip.


Holllaaaa it's almost fall. Which means football. Which means parties. Which means crisp days and chilly nights. Which means scarves. Which means fire pits. Which means this Spicy Corn and Jalapeno Dip and I'm about to freak my face off.

Dips to me are like THU BEST food ever. You have the opportunity to dip one thing into another. And bring both things up to your mouth and insert all kinds of flavors and textures into your pie. How does that not just make you sing?

This corn dip is going to flip your entire life. It's the type of thing that you make a day before and chill overnight. Or you could make it in the morning and chill it during the day. Or you could wake up in the middle of the night, make it and chill it until lunchtime.

You don't want to do that though. Or maybe you do! I'm not the boss of you.

Let's make this thang.

 

Broiled fresh corn

Start by broiling some fresh corn! When corn is out of season, just use three cans of Mexi-corn, drained. But since it’s corn season I had to take advantage of the fresh biz. Spread it out over a baking sheet and broil it until you start to see a little color and crispness, 5 to 7 minutes.

 

Ingredients for Cheesy Corn and Jalapeno Dip

Then all you do is seriously combine a bunch of stuff. We've got corn, cheese, sour cream, Yoplait Greek yogurt, Old El Paso green chiles, jarred jalapenos, cumin, some cooked and crumbled bacon, scallions, sugar and a little bit of salt. You don't even know.

 

Ingredients in bowl

Dump it all into a bowl, anddddd . . .

 

Ingredients in bowl, mixed up

Mix her up! Now cover the bowl and let it chill however long you want. I made mine late afternoon and snacked on it at like 9 in the morning the next day. And I'm not even sorry.

 

Food Should Taste Good chips

Of course you'll grab a bag of Food Should Taste Good blue corn tortilla chips! I got the dipping kind with the little scoop in the middle. It makes me dance.

 

Cheesy Corn and Jalapeno Dip, ready to eat

And then serve! To yourself and no one else.

 

Cheesy Corn and Jalapeno Dip, ready to eat

You think I'm kidding.

 

Cheesy Corn and Jalapeno Dip, close up

Do you see my face? This is not a kidding face.

 

Cheesy Corn and Jalapeno Dip, photo from above

NOM NOM.

 



Bev's sorry about doing the whole "nom nom" thing just now. For more musings, visit her blog Bev Cooks and her Tablespoon profile.


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Nutrition Information 
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