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Delicious Zesty Spicy Corn Dip

Spicy Corn Dip

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  • 3 + 1/2 15 oz. cans of corn drained/ rinsed
  • 1 large green bell pepper diced
  • 4 fresh jalapeno peppers seeds/veins removed then diced
  • 1/2 cup diced pickled jalapeno peppers
  • 1/2 cup green chili salsa spicy
  • 5 tablespoons unsalted butter
  • 1 8 oz. package cream cheese softened
  • 1/2 teaspoon regular paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cups grated sharp cheddar cheese
  • Salt and pepper to taste

Toppings (optional)

  • Fresh cilantro chopped
  • Hot sauce
  • Grated sharp cheddar cheese
  • Diced jalapeños


  • Pre-heat oven to 350 degrees F (skip this step if you plan to enjoy your spicy corn dip cold)
  • Chop the veggies the veggies and set aside. If you like it extra spicy you can leave the veins and seeds in the jalapeños.
  • Combine butter and cream cheese in a medium saucepan and cook over medium heat; stir until smooth and creamy.
  • Add corn, bell pepper, jalapeño pepper, and pickled jalapeños; stir.
  • Add paprika, cayenne, green chili salsa, salt, and pepper; stir.
  • Stir in 1 1/2 C cheddar cheese, continuing to stir until melted.
  • Scoop mixture into a casserole dish topping with rest of the cheddar cheese.
  • *If you'd like to enjoy the spicy corn dip cold then you can place it into the refrigerator at this step.
  • Bake at 350 degrees F for 15-20 minutes until hot and bubbly.
Tried this recipe?Let us know how it was!