I adapted it from this recipe that I found on Pinterest -- not because I thought it could make it better, but just because I wanted to rely heavily on ingredients I already had on hand! So, here is my version.
Spicy Corn Dip
2 (15.25-ounces) cans whole kernel corn, drained
1 jalapeno, seeded and diced
1/2 cup sour cream
1 cup shredded Pepper Jack cheese
Kosher salt and freshly ground black pepper, to taste
8 ounces cream cheese, cubed
Our dipper of choice wa the Bearitos Sea Salt pita chips -- I picked these up at Whole Foods.
This dip packed a little bit of heat and was so good!
I can't recommend enough using a small slow cooker for this dip. We have a 1.5-quart size and it is just small enough to hold a dip perfectly. We get so much use out of it -- a small batch of soup, cocktail weenies, homemade hot chocolate, et cetera. It's one of my favorite and most-used kitchen gadgets.
Happy dipping, y'all!