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Cheesy Jalapeno Corn Dip
This dip is easy to make and perfect for an easy appetizer or side dish.
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Cheesy Jalapeños Corn Dip

Prep Time: 5 minutes
Cook Time: 1 hour
Course: Appetizer
Cuisine: American
Keyword: Cheesy Jalapeno Corn Dip, Easy Appetizer, Easy Dip
Servings: 10 people

Ingredients

  • 2 cans corn drained
  • 1 can Rotel diced tomatoes and green Chiles
  • 1/4 cup chopped jalapeños
  • 8 oz cream cheese
  • 1 cup shredded Colby Jack cheese
  • 1/2 tsp each salt and pepper
  • 1 tsp each smoked paprika and cumin
  • 2 tsp chili powder
  • 1 tbsp minced garlic
  • Queso Fresco crumbled
  • 3 chopped green onions
  • Frito Scoops or tortilla chips

Instructions

  • Spray a 9x13 smoker safe dish with cooking spray. Add 2 cans of drained corn, 1 can of Rotel (NOT drained), 1/4 cup chopped jalapeños, 8 oz cream cheese, shredded Colby Jack cheese, all seasonings, and minced garlic to the pan.

Smoker

  • If making this on a smoker, smoke at 300 degrees for about 1 hour. Stir a couple of times while it smokes. Once all cheese is melted top with some crumbled queso fresco and the chopped green onions.

Oven

  • If baking this in the oven, bake at 350 degrees for about 30 minutes or until the cheese is melted. Top with crumbled queso fresco and the chopped green onions.

Crockpot

  • If making this dip in the Crockpot, add all ingredients (except for the Queso Fresco and chopped green onions) to the crockpot. Cook on low for about 2 hours or until the cheese is melted. Top with Queso Fresco and chopped green onions.
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