I’d like to consider this the epitome of Cinco de Mayo satisfaction.
It’s a cheesy, easy, insanely delicious dip that’s ready in just 30 minutes. It pairs tremendously well with beer OR tequila. And you can make it all. weekend. long!!
Let’s dig in.
Since it’s Cinco + Friyay I know I’m working with limited attention spans, so I’ll be quick. This tremendously tasty, piping hot dip is SO simple to prepare, requires <10 ingredients, and just might be THE dip of the summer.
aka — it is the dip of the summer. I’m just trying to be polite.
The gist here is exactly what the title alludes to: corn dip + jalapeño popper = mucho cinco magic. This is the sort of fantastical appetizer you can make on-demand for a crowd, keep handy in the freezer for friends, OR inhale yourself as dinner, because sometimes that happens. It’s also the sort of dish you do not eat before a wedding, a vacation, or anything involving tight dresses/nudity — Just keeping it real. But in small doses this dip is totally harmless, minus the fact that you will likely lose all control in its presence.
Because corn isn’t in season yet I used canned, whole sweet kernels for this, and for once I don’t feel guilty about this quickie short-cut. Fresh corn is AMAZING, obviously. But it’s also a damn mess. Using the canned stuff means there’s no shucking, no slicing, and no finding corn kernels wedged into a floor tile three weeks later. So as the season progresses — Yes, use the fresh stuff. But for now, canned is good enough.
To get things started you prepare a basic roux, then add to it cream cheese, cheddar cheese, and white wine. This will sauce will serve as the base for this glorious dip, and yes you’ll probably eat a few spoonfuls while whisking — get over it. Next stir in the corn, diced jalapeños, and season with a pinch of black pepper, then top with toasted panko crumbs and more cheese. Bake in the oven for about 20 minutes, and that’s IT!
As soon as this is baking, rip open the tequila.
What’s great about this dip is that it’s got ALL the cheesy spice of a jalapeño popper, but with the added texture of sweet, plump corn. It’s one of those pleasing, simple, who-wouldn’t-love-this dips that appeals to nearly every palate, so definitely get making it this weekend.
And when you do, pair it with pita chips, tortilla chips, or even pretzels!
After enough shots, you won’t really care what you’re dunking with. xo
Creamy Jalapeño Popper Corn Dip
Ingredients:
- 1/4 cup panko crumbs
- 1 1/2 tbsps salted butter
- 1 1/2 tbsps all purpose flour, sifted
- 4 oz reduced-fat cream cheese
- 3/4 cup dry white wine (I used pinot grigio)
- 2 1/4 cups shredded extra-sharp white cheddar cheese (I used Cabot)
- 2 (15oz) cans whole kernel sweet corn, drained
- 3 – 4 jalapeños, finely diced
- a pinch of black pepper
- chips for serving
Directions:
- Preheat oven to 350F.
- In a small skillet toast the panko crumbs over a low flame until well browned, tossing several times as needed. Set aside.
- Meanwhile, in a 10″ cast iron or oven-proof skillet, melt the butter over a medium flame before whisking in the flour to create a roux. Next add the cream cheese, white wine, and 1 3/4 cups shredded cheddar cheese, incorporating each (slowly!) in alternating doses until a smooth, uniform sauce takes shape. Once the sauce is ready, stir in the corn and jalapeños until well combined, then lastly season with black pepper. Start with 3 jalapeños, then taste-test to see if you’d like to add a fourth.
- Top dip with remaining cheddar cheese and toasted panko crumbs, then bake on oven middle rack for 10 minutes until the cheese is melted and bubbly. Lastly turn the oven up to broil and bake for 3 – 5 minutes more until the top just begins to brown. Cool slightly, then immediately plate and serve!