Jalapeno Corn Dip

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  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 3 cups corn
  • 2 jalapeños, chopped
  • 1 cup firm cream cheese
  • 3 ounces cashews
  • 3 teaspoons cumin
  • Salt
  • 6 tablespoons coconut milk
  • Tortilla chips, to serve


    In a cast-iron pan, add some olive oil and sauté the garlic, while stirring constantly to keep it from burning.

    Add the corn; cook until soft.
    Then add the chopped jalapeños and cook for 1 more minute.

    In a food processor, add the cashews, cream cheese and cumin.
    Season with salt.
    Blend, adding coconut milk as needed to soften the mixture.

    Add cheese mix to corn mixture, stirring to combine.
    Transfer to oven and bake at 350°F for 10 minutes.

    Serve with tortilla chips.

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    1. L

      Love this recipe

    2. L

      What a wonderful inspiration!

    3. R

      Love, love, love it.Made it twice now

    4. C

      Made this tonight and it was wonderful!

    5. S

      Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!

    6. M

      So months later I finally found time to make this five minute recipe.

    7. C

      Just tried this recipe and really loved it.

    8. K

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    9. V

      I think this recipe was amazing!

    10. C

      Thank you for another winner recipe!

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