Description
This Hot Corn Dip is the perfect creamy and spicy appetizer for any gathering. With a blend of sweet corn, creamy cheeses, and a kick of spice from jalapeños and chili powder, this dip is sure to be a crowd favorite!
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced
- 2 (15-ounce) cans corn, drained
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups Colby Jack cheese, shredded and divided
- 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
- Heat olive oil in a large skillet over medium heat.
- Add diced onion, red bell pepper, and jalapeño. Sauté for 3-4 minutes until softened.
- Stir in the corn, and cook for an additional 2-3 minutes.
- Reduce heat to low, then add the cream cheese and sour cream. Stir until the mixture is creamy and smooth.
- Add 1 1/2 cups of the shredded Colby Jack cheese, along with chili powder, garlic powder, paprika, salt, and pepper. Stir until the cheese has melted and everything is combined.
- Pour the dip into a baking dish and top with the remaining 1/2 cup of shredded Colby Jack cheese.
- Bake in a preheated oven at 375°F for 15-20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and garnish with sliced green onions before serving.
Notes
- This dip can be served hot or warm, and pairs well with tortilla chips, crackers, or fresh vegetables.
- If you like your dip spicier, leave the seeds in the jalapeño or add extra chili powder.
- For a lighter version, you can substitute Greek yogurt for the sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Stovetop
- Cuisine: American