Creamy sweetcorn, jalapeno and cream cheese dip

This sweetcorn, jalapeno and cream cheese dip recipe is a serious crowd-pleaser! Ready to serve in just 30 minutes, this gluten-free dip manages to perfectly balance creamy with spicy. Dig in!

By Jo Wilcox
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 clove garlic, finely diced
  • 1/4 cup sliced jalapeno
  • 15 gram cream cheese, softened
  • 2 tablespoon sour cream
  • 1 cup grated tasty cheese or parmesan, plus extra for top if desired
  • 1 cup cooked sweetcorn kernels
  • sliced jalapeno, chilli flakes, sliced red chilli (optional) to garnish
  • chargrilled sourdough bread, ciabatta, corn chips or crackers (gluten-free if required)


  • 1
    Preheat oven to 190°C.
  • 2
    Heat oil in medium frying pan and sauté onion, garlic and jalapeno for 3-4 minutes until soft and fragrant. Let cool.
  • 3
    Whizz or hand-blend the cream cheese and sour cream until smooth. Add cooled onion mix and fold in cheese and corn.
  • 4
    Spoon into an ovenproof dish and top with extra cheese if desired. Bake for 10-15 minutes until golden and bubbling.
  • 5
    Serve topped with extra jalapeno and a sprinkle of chilli flakes or spice mixture and sliced red chilli if desired. Serve with chargrilled sourdough bread, ciabatta or crackers (unless eating gluten free in which case gluten-free bread, rice crackers or corn chips would be great).


  • Serves 4-6.

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