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Creamy Corn and Jalapeño Dip

By Eat Real
Bubbling and cheesy, this creamy corn and jalapeño dip is the ultimate crowd-pleasing plate. Juicy sweetcorn, fiery pickled jalapeños, and a delicious blend of cheddar, mozzarella, and cream cheese is topped with…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 1 tbsp olive oil
  • 3 salad onions, white and green parts separated and finely sliced
  • 1 green pepper, finely chopped
  • 340g tin sweetcorn, undrained
  • 2-3 tbsp chopped pickled jalapeños
  • 1 tsp smoked paprika
  • 100g cream cheese
  • 2 tbsp mayonnaise
  • ½ x 250g pack M&S grated cheddar & mozzarella
  • 50g panko breadcrumbs
  • 160g pack Eat Real Multiseed Tortillas Tomato Salsa & Chilli

Method

7 steps

  1. Step 1

    Set a deep, oven-proof frying pan over a medium heat. Add the oil, and once hot add the white parts of the onion with green pepper then fry for 4-5 mins until softened.

  2. Step 2

    Tip in the can of sweetcorn, with its liquid, jalapenos and smoked paprika. Stir to combine and fry for 2 mins more

  3. Step 3

    Meanwhile, heat the grill to medium-high.

  4. Step 4

    Stir through the cream cheese and mayonnaise until well combined then cover with a lid and cook for 4-5 mins until hot through and slightly thickened.

  5. Step 5

    Add most of the grated cheese and mix until melted.

  6. Step 6

    Mix the remaining cheese with the breadcrumbs and sprinkle over the sweetcorn mixture. Drizzle with a little oil then grill for 2-3 mins, until bubbling and golden.

  7. Step 7

    Scatter with the green part of the salad onion and serve with tortillas for dipping.