Description
This Hot Corn Dip is a creamy, cheesy, and mildly spicy appetizer perfect for parties and gatherings. Featuring sautéed onions, bell peppers, jalapeños, and sweet corn blended with cream cheese, sour cream, and flavorful spices, then baked until golden and bubbly. Serve warm with tortilla chips or crackers for a crowd-pleasing snack.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced
Corn and Dairy
- 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 and Garnish
- 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
- Sauté vegetables: Preheat your oven to 400°F (200°C). In a saucepan, heat the olive oil over medium-high heat. Add the diced onion, red bell pepper, and jalapeño and sauté until the vegetables become tender and slightly translucent, about 5-7 minutes.
- Combine ingredients: In a large bowl, combine the sautéed vegetables with the drained corn, softened cream cheese, sour cream, 1 cup of the shredded Colby Jack cheese, chili powder, garlic powder, paprika, salt, and pepper. Stir well until all ingredients are evenly mixed 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 Colby Jack cheese evenly on top. Place the dish in the preheated oven and bake for 15-20 minutes, or until the dip is hot, bubbly, and the cheese is melted and golden brown.
- Serve warm: Remove the dip from the oven and garnish 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 or omitting the jalapeño seeds.
- Use fresh corn if available for a sweeter flavor, about 3 cups.
- For a lighter option, substitute light cream cheese and sour cream.
- This dip can be made ahead of time and refrigerated; just bake before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
