Jalapeno 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. W

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

    2. D

      I made this for a party this weekend and it was a great hit!

    3. s

      this looks and smells great! and very easy.

    4. L

      Thanks for the beautiful recipes!

    5. c

      I absolutely love the simplicity of this recipe.

    6. K

      This is a beautiful dish!

    7. B

      Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!

    8. D

      I will be trying it

    9. L

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    10. L

      Thank you for a delicious recipe

    11. S

      Perfect and simple to make. My husband loved it!

    12. C

      Great Dish! Have been making this for years and it never fails to all get eaten up.

    13. N

      What a wonderful inspiration!

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