Description
This Hot Corn Dip is a creamy, cheesy, and slightly spicy appetizer perfect for parties or gatherings. Made with sautéed onions, peppers, and jalapeños, combined with corn, cream cheese, sour cream, and Colby Jack cheese, this baked dip is wonderfully gooey and flavorful. Topped with melted golden cheese and fresh green onions, it offers a deliciously warm and satisfying snack.
Ingredients
Scale
Vegetables
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced
- Sliced green onion, for garnish
Main Ingredients
- 1 tablespoon olive oil
- 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
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, red bell pepper, and jalapeño to the skillet. Cook for 3-4 minutes until the vegetables are softened and fragrant.
- Add corn: Stir in the drained corn and cook for an additional 2-3 minutes, allowing the corn to warm through and combine with the sautéed vegetables.
- Create creamy base: Reduce heat to low, then add softened cream cheese and sour cream. Stir continuously until the mixture becomes smooth and creamy.
- Mix in cheese and spices: Add 1 1/2 cups of shredded Colby Jack cheese along with chili powder, garlic powder, paprika, salt, and pepper. Stir until the cheese is fully melted and everything is well combined.
- Prepare for baking: Pour the creamy mixture into a baking dish and evenly top it with the remaining 1/2 cup of shredded Colby Jack cheese.
- Bake the dip: Place the baking dish in an oven preheated to 375°F (190°C). Bake for 15-20 minutes, or until the cheese topping is bubbly and golden brown.
- Garnish and serve: Remove the dip from the oven and garnish with sliced green onions. Serve warm for the best flavor and texture.
Notes
- For extra heat, leave some jalapeño seeds in or add more jalapeños.
- Use full-fat cream cheese and sour cream for the creamiest texture.
- This dip pairs well with tortilla chips, crackers, or fresh vegetable sticks.
- Can be prepared ahead and baked just before serving for convenience.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
