Description
This Hot Corn Dip is a creamy, cheesy appetizer featuring sautéed vegetables, sweet corn, and a blend of cheeses with a touch of spice. Perfectly baked until golden and bubbly, it’s an ideal warm dip for parties or casual gatherings served with tortilla chips or crackers.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced
Core Ingredients
- 2 (15-ounce) cans corn, drained
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups Colby Jack cheese, shredded and divided
Spices & Garnish
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- Sliced green onion, for garnish
Instructions
- Sauté vegetables: Preheat your oven to 400°F (200°C). In a saucepan over medium-high heat, warm the olive oil. Add the diced onion, red bell pepper, and jalapeño to the pan and sauté until the vegetables are tender and fragrant, about 5-7 minutes.
- Combine ingredients: In a large mixing bowl, combine the sautéed vegetables with the drained corn, softened cream cheese, sour cream, 1 cup of shredded Colby Jack cheese, chili powder, garlic powder, paprika, and salt and pepper to taste. Stir thoroughly until the mixture is smooth and well combined.
- Bake the dip: Transfer the mixture into a 2-quart casserole dish or a small oven-safe skillet, spreading it evenly. Sprinkle the remaining 1 cup of Colby Jack cheese evenly on top. Place in the oven and bake for 15-20 minutes until the dip is hot, bubbly, and the cheese on top is golden brown.
- Serve: Remove from the oven and garnish with sliced green onions. Serve the hot corn dip immediately with tortilla chips or crackers for dipping.
Notes
- The dip can be prepared ahead of time by assembling the mixture and refrigerating it before baking.
- For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- This dip can be made vegetarian by ensuring the cheeses used contain no animal rennet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- Try adding chopped cilantro or a squeeze of lime juice for a fresh twist.
