Spicy Corn and Jalapeño Skillet Dip

Why You’ll Love This Recipe

• Big flavor, little effort: pantry corn meets fresh jalapeño, lime, and sharp cheddar.
• One-skillet convenience: sauté, mix, and broil in the same pan.
• Perfect party pleaser: bubbly, cheesy, and scoopable—ready in under 25 minutes.
• Easy to customize: dial the heat, add smoky spices, or swap in pepper jack.

Grocery List

• Produce: 2 jalapeños, 4 scallions, 1 lime, 1 garlic clove (optional), cilantro (optional)
• Dairy: 8 oz sharp cheddar, 1 tbsp butter
• Pantry: 2 cans corn, 1/2 cup mayonnaise, neutral oil, kosher salt, black pepper, smoked paprika, ground cumin, tortilla chips

Full Ingredients

For the Dip

• 2 (15 oz/425 g) cans corn kernels, well drained and patted very dry (about 3 cups)
• 2 medium jalapeños, seeded and finely minced (leave some seeds for extra heat if desired)
• 4 scallions, thinly sliced; whites and greens separated
• 1 garlic clove, minced (optional)
• 1/2 cup (120 g) mayonnaise
• 2 cups (8 oz/225 g) sharp cheddar, freshly shredded, divided
• Zest of 1 lime + 2 tbsp fresh lime juice
• 1 tbsp unsalted butter
• 1 tbsp neutral oil (canola, grapeseed, or avocado)

Seasonings

• 3/4 tsp kosher salt (use 1/2 tsp if using fine salt)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Pinch red pepper flakes (optional)

To Finish & Serve

• Chopped cilantro and extra thin jalapeño rings (optional garnish)
• Tortilla chips (8–10 oz)
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Preheat the broiler and position the rack

Set your oven to broil on HIGH (about 500°F/260°C) and position a rack 6 inches from the heating element. This ensures quick browning and bubbling later. If your skillet is not broiler-safe, plan to transfer the mixture to a small broiler-safe baking dish before broiling.

Step 2: Prep and dry the corn

Drain the canned corn very well, then spread it on a clean kitchen towel and pat completely dry. Dry kernels brown better and won’t pop as much in the pan. Mince the jalapeños, slice the scallions (keeping whites and greens separate), zest and juice the lime, and shred the cheddar.

Step 3: Brown the corn

Heat the oil and butter in a 10-inch oven-safe skillet (cast iron works best) over medium-high heat. Add the dried corn in an even layer. Cook, stirring only occasionally, for 4–5 minutes until the kernels pick up golden-brown spots and smell toasty.

Step 4: Sauté the aromatics

Add the jalapeños, scallion whites, and garlic (if using). Cook for 1–2 minutes, stirring, until the jalapeños soften slightly and everything is fragrant. Turn off the heat.

Step 5: Fold in the creamy, cheesy mix

Off the heat, stir in the mayonnaise, 1 1/2 cups of the shredded cheddar, lime zest, lime juice, salt, pepper, smoked paprika, cumin, and red pepper flakes (if using). Fold until evenly combined and creamy. Taste and adjust seasoning with a pinch more salt or lime if needed.

Step 6: Top and broil until bubbly

Smooth the surface and sprinkle the remaining 1/2 cup cheddar evenly over the top. Transfer to the oven and broil for 2–4 minutes, rotating the skillet once, until the cheese is melted, bubbling, and browned in spots. Keep a close eye—broilers vary and things can go from perfect to too dark quickly.

Step 7: Garnish and serve

Let the dip rest for 3 minutes to thicken slightly. Garnish with scallion greens, a few thin jalapeño rings, and cilantro if desired. Serve hot with tortilla chips and lime wedges for squeezing.

Pro Tips

• Dry the corn thoroughly for the best browning and minimal popping in the pan.
• Use block cheddar and shred it yourself—pre-shredded tends to melt less smoothly.
• Control the heat by adjusting jalapeño seeds and ribs; leave some in for spicier dip.
• Cast iron is ideal for sautéing and broiling; avoid nonstick pans under a broiler.
• Broilers vary—watch closely and rotate the skillet for even browning.

Variations

• Street-Corn Style: Add 1/2 tsp chili powder, 1/2 cup crumbled cotija after broiling, and finish with cilantro and a dusting of Tajín.
• Smoky Bacon & Pepper Jack: Stir in 1/2 cup cooked crumbled bacon and swap 1 cup cheddar for 1 cup pepper jack.
• Extra-Creamy: Fold in 2 oz softened cream cheese with the mayo before broiling.

Storage & Make-Ahead

Assemble up to 24 hours ahead through Step 5; cover and refrigerate. Top with cheese just before broiling and broil 5–7 minutes (a little longer from cold). Leftovers keep 3 days in the refrigerator. Reheat in a 350°F/175°C oven for 10–12 minutes or microwave gently until warm. Freezing is not recommended (the mayo can separate).

Nutrition (per serving)

Approximate, without chips: 375 calories; 28 g fat; 17 g carbohydrates; 12 g protein; 2 g fiber; 540 mg sodium.