Jalapeño Corn Dip

I am sitting in Door County with all of this free time scrambling between things that I want to do and accomplish - finish reading Paris I Love You but You're Bringing Me Down, get a good amount of blogging done or scheduled, work on my novel, relax by the water, do yoga, go for runs, enjoy the time off work. How is it that vacation is ending up being just as much about what I can get done in the next week as it should be able doing absolutely nothing?
I love summer because it is the time of the year that so many of my friends purposely get together on the weekends, hang out, drink beers, eat, play bags. It seems like we all become that much more social during the hot months. Why is that? Do we not like spending time together indoors? Or is it easier/more fun to spend that time together outdoors? Whatever the reason may be, I am okay with it! Spending quality time together and eating while doing so? I am okay with that.
jalapeno corn dip
I was browsing food blogs last week and fell upon a recipe for a jalapeño corn dip. I saw a few key words: jalapeño, corn, cheese. I knew I had to make something similar! Looking over the recipe, it was not exactly what I was hoping for, so I took the essence of the recipe (jalapeño, corn, cheese) and came up with a recipe of my own. I am very happy how it turned out. That the recipe below and adjust it as you please - after the fact I heard that some people thought it was a bit too spicy. If you don't like a kick quite as much as I do, simply lessen the amount of cayenne pepper or Sriracha sauce that you put in.

Do you have any go-to side dishes or appetizers that you bring to summer parties?

Jalapeño Corn Dip


4 ounces softened cream cheese 1/2 cup sour cream 11 ounce can sweet corn niblets 1-2 jalapeños finely minced (I used two, I like the heat) 1 green onion finely chopped 1 cup monterey jack cheese, shredded (from a block) dash of cayenne pepper dash of Sriracha hot sauce

  1. Preheat oven to 400 degrees.
  2. Mix together softened cream cheese and sour cream in a large bowl. Drain corn and let dry on a paper towel to remove excess water.
  3. Add corn, jalapeño, green onion, cheese, cayenne pepper and Sriracha and mix to combine.
  4. Pour into a baking dish, and bake for 20 minutes.