Jalapeno Hot Corn Dip

 

I am very thankful for the weekend we've had.  You see, the husband works weekends, which as you can imagine makes it very hard for us as a family to do things "normally" when other families do.  But since, he has to travel out of town for work next week, it allowed him the weekend off.

 

We invited some friends to our house, took all the kids to our town's annual celebration, watched a parade, let the kids ride rides, ate some yummy food {hello....funnel cake!} and ended the night putting the kids to bed and laughing at the many hilarious stories being told.  It was a great day.

 

I also made this dip.

 

Oh, this dip.

 

It's heavenly.

 

You see I had just frozen about 20 bags for fresh sweet corn the previous week and had picked a handful of fresh jalapenos from the garden in the morning.  My brain started turning....how about a hot dip with jalapenos and corn?  Yes!



 

 
So, on a whim yesterday afternoon I whipped up this dip and it turned out fabulous.  We all stood at the stove when it came out and preceded to stuff our face.  I'm pretty sure no one even helped themselves to a plate.

It is the perfect blend of sweet and a bit of heat.  I did not de-seed my jalapenos and it still wasn't that hot, just a kick every once in a awhile if the bite was just right.  If you have corn and jalapenos in your garden right now {heck, even if you don't go out and get some!} you need to try out this dip. 

So good!

Jalapeno Hot Corn Dip

Print this Recipe!

1.5 blocks of cream cheese, softened
1 c. mayo
1 c. shredded Colby jack cheese
5 jalapenos, finely diced
2 c. fresh sweet corn
1 t. garlic powder
1 t. cumin
1 t. salt
1 t. pepper
1/2 c. seasoned breadcrumbs

1.  In a large bowl or stand mixer combine all ingredients.
2.  Spread dip in a baking dish and sprinkle with breadcrumbs.
3.  Bake at 375 degrees for 25-30 minutes or until golden and bubbly.
4.  Serve hot with tortilla chips.