Description
This Hot Corn Dip is a creamy, cheesy, and flavorful appetizer perfect for parties or game days. Made with sautéed onions, red bell peppers, jalapeños, sweet corn, cream cheese, sour cream, and melty Colby Jack cheese, it’s baked until bubbly and golden with a spicy kick from chili powder and paprika.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced
Base Ingredients
- 2 (15-ounce) cans corn, drained
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
Cheese
- 2 cups Colby Jack cheese, shredded and divided (1 cup + 1 cup)
Seasonings
- 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
- Sauté Vegetables: Preheat your oven to 400°F (200°C). In a saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion, red bell pepper, and jalapeño and sauté until the vegetables are tender and fragrant, about 5-7 minutes.
- Combine Ingredients: In a mixing bowl, add the sautéed vegetables along with the drained corn, softened cream cheese, sour cream, 1 cup of shredded Colby Jack cheese, chili powder, garlic powder, paprika, salt, and pepper. Stir well until all ingredients are evenly incorporated into a creamy mixture.
- Prepare for Baking: Spread the prepared mixture evenly into a 2-quart casserole dish or a small oven-safe skillet. Make sure it’s level for even cooking.
- Add Remaining Cheese and Bake: Sprinkle the remaining 1 cup of shredded Colby Jack cheese evenly over the top of the dip. Place the dish in the preheated oven and bake for 15-20 minutes, or until the dip is hot, bubbly, and golden brown on top.
- Serve: Once baked, remove the dip from the oven, garnish with sliced green onions, and serve hot alongside tortilla chips or crackers for dipping.
Notes
- For extra heat, leave some jalapeño seeds in before dicing or add a dash of cayenne pepper.
- Use fresh corn instead of canned for a fresher taste when in season.
- This dip can be made ahead and refrigerated; bake right before serving.
- Substitute Colby Jack cheese with Monterey Jack or cheddar for different flavors.
- For a lower-fat version, use light cream cheese and sour cream.
