Steam the fresh corn kernels in the microwave by wetting some paper towels and without straining them, placing them in the bottom of a large microwave-safe bowl. Then pour the corn kernels into the bowl and cover them with another layer of moist paper towels. Tightly cover the bowl with plastic wrap. Cook for 2 minutes or until fully heated but still crisp.
Remove both layers of paper towels and then mix together all of your ingredients, reserving 1/4 cup of shredded cheese for the top of the dish.
Transfer the corn dip mixture into a 1.5-quart baking dish and top with the reserved shredded cheese.
Bake 20 – 30 minutes until the top is golden and the dip is hot and bubbly.
Serve with your choice of chips, crostini, or fresh vegetable sticks.
Hot Jalapeño Corn Dip
Amount Per Serving (1 1/10 portion)
Calories 240Calories from Fat 180
% Daily Value*
Saturated Fat 6g30%
Vitamin A 434IU9%
Vitamin C 8mg10%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 34µg32%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.