Description
This Hot Corn Dip is a creamy, cheesy appetizer featuring sautéed onions, red bell peppers, jalapeños, and sweet corn, combined with cream cheese and sour cream, then baked to bubbly perfection. Perfect for parties or game day, it’s rich, flavorful, and easy to prepare in just 30 minutes.
Ingredients
Scale
Vegetables
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced
- 2 (15-ounce) cans corn, drained
Dairy & Cheese
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups Colby Jack cheese, shredded and divided
Seasonings & Oil
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
Garnish
- Sliced green onion, for garnish
Instructions
- Preheat oven and sauté vegetables: Preheat your oven to 400°F (200°C). In a saucepan, heat olive oil over medium-high heat. Add diced onion, red bell pepper, and jalapeño, sautéing until the vegetables are tender and fragrant, usually about 5-7 minutes.
- Combine ingredients: In a mixing bowl, combine the sautéed vegetables, drained corn, softened cream cheese, sour cream, 1 cup of shredded Colby Jack cheese, chili powder, garlic powder, paprika, salt, and pepper. Stir thoroughly until all ingredients are well blended and creamy.
- Prepare for baking: Spread the combined mixture evenly into a 2-quart casserole dish or an oven-safe skillet. Sprinkle the remaining 1 cup of Colby Jack cheese evenly on top.
- Bake the dip: Place the dish in the preheated oven and bake for 15-20 minutes, or until the dip is hot, bubbly, and the cheese on top turns golden brown.
- Garnish and serve: Remove from the oven, garnish with sliced green onions, and serve hot with tortilla chips or crackers for dipping.
Notes
- You can adjust the heat level by adding more jalapeño or including some of the seeds if you prefer spicier dip.
- For a smoother texture, pulse the corn and cream cheese mixture in a food processor before mixing with the sautéed vegetables.
- This dip can be made ahead and refrigerated; just bake it before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To make it gluten-free, ensure the chips or crackers served are gluten-free.
