Description
This Hot Corn Dip is a creamy, cheesy appetizer that combines sautéed vegetables with corn and spices, baked until bubbly and golden. Perfect for sharing at parties or as a comforting snack, it pairs wonderfully with tortilla chips or crackers.
Ingredients
Scale
Vegetables and Seasonings
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced
Main 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
- 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). Heat olive oil in a saucepan over medium-high heat. Add the diced onion, red bell pepper, and jalapeño. Sauté the vegetables until they become tender and aromatic, about 5-7 minutes.
- Combine ingredients: In a 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, salt, and pepper. Stir everything together until well incorporated and creamy.
- Bake the dip: Spread the mixture evenly into a 2-quart casserole dish or a small oven-safe skillet. Sprinkle the remaining 1 cup of shredded Colby Jack cheese evenly over the top. Place in the preheated oven and bake for 15-20 minutes, or until the dip is heated through, bubbly, and the cheese on top is golden brown.
- Serve and garnish: Remove the dip from the oven and sprinkle with sliced green onions. Serve the hot corn dip immediately with tortilla chips or crackers for dipping.
Notes
- You can adjust the heat level by adding more or less jalapeño according to your preference.
- For a smoother dip, cream the cream cheese before adding the other ingredients.
- If you prefer a smokier flavor, consider adding a pinch of smoked paprika instead of regular paprika.
- This dip can be made a day ahead—just cover and refrigerate before baking. Bake when ready to serve.
- Substitute Colby Jack with Monterey Jack or cheddar cheese if desired.
