Jalapeno and 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. S

      Simple, delicious. Thanks for another great recipe.

    2. W


    3. j

      Made this tonight and it was wonderful!

    4. S

      WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!

    5. T

      This website has been my go-to for weekly meal planning the past couple of years

    6. d

      I loved it,I made it for a very dear friend and she was impressed

    7. B

      I've already made this twice now, it's so easy to improvise!

    8. W

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    9. s

      OMG. Thank you for this recipe, it is wonderful!

    10. M

      I absolutely love the simplicity of this recipe.

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