Jalapeno Corn Dip

Tender freshly shucked corn adds a burst of sweetness with every bite and the peppers add a bit of heat and help to balance out the richness of the dip. For a quick appy using fresh from the farm corn on the cob, you won’t be disappointed with this recipe.


Corn tastes best the day you buy it (since once picked, its sugars start turning into starch), although it can be stored for 3 days in the fridge wrapped in plastic. Boil, steam or roast the corn cobs until just tender, about 5-9 minutes. Use a sharp knife and cut the kernels off the cobs. JalapenoCornDip2

Combine everything together, then top with some whole pickled jalapeno pepper rings for garnish and bake until hot and bubbly. JalapenoCornDip3


Jalapeno Corn Dip

Marla Hingley
Corn gives a sweet crunch this to creamy hot dip. Serve with warm gluten free corn chips.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6


  • 1 cup corn
  • 1 cup cheddar cheese grated (sharp cheese is the most flavorful)
  • ¼ cup GF mayonnaise
  • 1 Tbsp sliced pickled jalapeno peppers finely chopped
  • 1 Tbsp fresh chives or green onions finely minced


  • Mix together all ingredients, then pour into a small shallow casserole dish.
  • Bake at 425°F for 10-15 minutes or until hot and bubbly.


Add some finely diced red peppers if desired.
Tried this recipe?Let us know how it was!
See also
Cucumber & Tomato Salsa


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  1. Hi.
    Will try the corn as you suggest.
    Personally I like to place a cob of unshucked corn in a micro for three minuets and then shuck the corn. It comes out hot and steamy, nothing lost to the cooking. I live alone as my wife moved on seven years ago. I cook only for myself.

  2. I’ve heard that microwaving a whole (unshucked) corn cob for 30 seconds in the microwave will make removing all the silk, so easy – do you notice that?

  3. Really all depends on the size of the cobs, I would say 2 large or 3 small. Corn freezes great, so if you bought lots here is some info for those who want to freeze their fresh corn:
    All fruits and vegetables contain enzymes that will break down over time (even in the freezer). Those enzymes will destroy the foods nutrients and can change the color, flavor, and texture. To stop the enzymes from doing this, a quick ‘blanch’ in hot boiling water will kill those enzymes and ensure your veggies remain fresh while frozen.
    You can blanch using steam, however it takes almost twice as long compared to the preferred boiling method. For corn, boil whole (shucked) cobs for 4-5 minutes in a large pot, start timing as soon as you place the corn in the boiling water. Cover the pot – if the water does not return to a boil within 1 minute you put too much corn in at one time. Once 5 minutes is up, immediately place the cobs in a large bowl of ice water and let sit for 4 minutes. This will stop the cooking process (since we don’t want to cook the corn, just blanch it).
    Then use a sharp knife to cut the kernels off the cob (freezing whole cobs takes up a lot of space in the freezer, and they can get mushy once thawed).
    Place kernels in a ziploc bag and get as much of the air out as you can to prevent freezer burn (a straw works well). Or if you have a Foodsaver, even better!

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