Smoked Sausage Jalapeño Corn Dip - this dip is crazy delicious. Made with Conecuh smoked sausage, corn, jalapeños, mayonnaise, cream cheese, and pepper jack cheese. Can make the dip in advance and refrigerate until ready to bake. This stuff is can't-stop-eating-it-addictive!! Perfect for parties and potlucks. #corn #dip #jalapenos #mexican #appetizer
Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
In a skillet over medium-high heat, cook sausage and jalapeños until the sausage is brown and the jalapeños start to soften. Drain any fat.
Combine sausage, jalapeños, cream cheese, corn, mayonnaise, and pepper jack cheese. Spread into the prepared baking dish.
Bake for 30 minutes, or until bubbly.
Notes:
I used Conecuh Smoked Sausage. It is made in Alabama and it is DELICIOUS! You can see if they sell it in your area here: https://conecuhsausage.com/pages/store-locations-us.html We've nicknamed this dip Concecuh Crack Corn Dip!
You can use any brand of smoked sausage or turkey sausage.
If you don't want to use mayonnaise, you can use an equal amount of Miracle Whip or sour cream.
I used canned corn. Feel free to use fresh or frozen instead. Any of the three will work great!
I used pepper jack cheese. Feel free to use your favorite cheese.
You can assemble the dip ahead of time and refrigerate until ready to bake.
I haven't frozen this particular dip. Normally I don't freeze dips that contain mayonnaise. That being said, there isn't a lot of mayonnaise in this recipe, so it would probably be fine.
There is a kick from the fresh jalapeños. Feel free to swap the jalapeños for a can of diced green chiles for a milder dip.
To make the dip in the slow cooker, mix up the dip and place it in the crockpot. Cover and cook on LOW several hours until heated through.