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Overhead shot of two hands holding a square dish of crazy good corn dip, over a white background.
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5 from 5 votes

Hot Jalapeño Corn Dip

Hot Jalapeño Corn Dip is a long-standing, 5-ingredient recipe that we make on game days and large gatherings with friends and family. It's slightly spicy, creamy and the perfect indulgence for special occasions!
Course Appetizer, Snack
Cuisine American, Mexican
Keyword corn dip, crack corn dip
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 426kcal
Author Sue Ringsdorf

Ingredients

  • 2 cans Mexicorn - strained
  • 1 cup jarred jalapeños - chopped
  • 2 cups Real Mayo
  • 2 cups Mexican Cheese
  • 1.5 cups Real Parmesan Cheese - shredded

Instructions

  • Combine ingredients. In a large mixing bowl, combine ingredients. Pour into an 8x8 (or similar size) baking dish.
    2 cans Mexicorn, 1 cup jarred jalapeños, 2 cups Real Mayo, 2 cups Mexican Cheese, 1.5 cups Real Parmesan Cheese
  • Bake dip. Bake on 350 degrees for approximately 45 minutes, or until hot and bubbly.

Video

Notes

  • We recommend shredding your own cheese for this recipe so that it melts properly.
  • Store leftover dip in an airtight container in your refrigerator for 3-4 days.

Nutrition

Calories: 426kcal | Carbohydrates: 15g | Protein: 11g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 760mg | Potassium: 167mg | Fiber: 1g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 6mg | Calcium: 278mg | Iron: 1mg