This corn dip recipe is buttery, cheesy, slightly smoky from paprika, and packed with sweet corn and jalapeño heat. Think street corn dip meets queso vibes, but easier and faster.
WHY YOU'LL LOVE THIS RECIPE
This recipe is rich and creamy but still has balance. Corn brings sweetness, jalapeño adds heat, and cream cheese makes it thick and scoopable.
INGREDIENTS
All you need for this recipe is: Frozen corn, Butter, Mayonnaise, Salt, Paprika, Cream cheese, Green onion, Black pepper, Jalapeño, Heavy whipping cream, Cheese, and garnishes.
In a large pan over medium heat, melt the butter. Add corn and cook about 1 minute, stirring occasionally.
STEP 1: COOK THE CORN
STEP 2: SEASON
Stir in mayo, salt, and paprika. Cook another minute until everything is coated and fragrant.
STEP 3: MELT IN CREAM CHEESE
Add softened cream cheese and stir until melted and creamy, about 2 minutes.
STEP 4: ADD JALAPEÑO, CREAM, AND SHREDDED CHEESE
Stir in black pepper and jalapeño. Pour in heavy cream and sprinkle in shredded cheese. Stir until melted and smooth.
STEP 5: GARNISH AND SERVE
Top with extra paprika, jalapeño slices, and a drizzle of hot sauce. Serve immediately with tortilla chips.
STORAGE TIPS
Freezing is not recommended for this recipe, so you can refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.
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