Description
This Hot Corn Dip is a creamy, cheesy appetizer perfect for parties and gatherings. Combining sautéed vegetables, sweet corn, and a blend of cheeses with warm spices, it’s baked until bubbly and golden, then served hot with chips or crackers for a delicious and crowd-pleasing snack.
Ingredients
Scale
Vegetables
- 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
Spices & 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 a saucepan over medium-high heat and add the olive oil. Add the diced onion, red bell pepper, and jalapeño to the pan. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5-7 minutes.
- Combine ingredients: In a large mixing bowl, combine the sautéed vegetables with the drained corn, softened cream cheese, sour cream, and 1 cup of shredded Colby Jack cheese. Add chili powder, garlic powder, paprika, salt, and pepper. Stir the mixture thoroughly until all ingredients are well incorporated and creamy.
- Prepare to bake: Preheat your oven to 400°F (200°C). Transfer the cheesy vegetable and corn mixture into a 2-quart casserole dish or a small oven-safe skillet. Smooth the top evenly.
- Bake: Sprinkle the remaining 1 cup of Colby Jack cheese evenly over the top of the mixture. Bake in the preheated oven for 15-20 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden brown.
- Serve: Remove the dip from the oven and let it cool for a few minutes. Garnish with sliced green onions. Serve the hot corn dip immediately with tortilla chips, crackers, or your preferred dippers.
Notes
- For extra heat, keep the jalapeño seeds.
- You can substitute Colby Jack cheese with cheddar or a cheese blend of your choice.
- To make it gluten-free, serve with gluten-free chips or veggies for dipping.
- This dip can be made ahead and refrigerated; bake just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
