Description
This Hot Corn Dip is a creamy, cheesy, and slightly spicy appetizer perfect for parties or casual gatherings. Made with sautéed vegetables, sweet corn, cream cheese, sour cream, and melted Colby Jack cheese, it’s baked to bubbly golden perfection and garnished with fresh green onions for a flavorful bite every time.
Ingredients
Scale
Vegetables and Aromatics
- 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 and Seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
Garnish
- Sliced green onion
Instructions
- Heat the oil: In a large skillet, warm 1 tablespoon of olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, red bell pepper, and jalapeño to the skillet. Cook for 3-4 minutes until the vegetables soften and become fragrant.
- Add corn: Stir in the drained canned corn and cook for another 2-3 minutes to blend the flavors and heat the corn through.
- Add creamy ingredients: Reduce the heat to low and add the softened cream cheese and sour cream. Stir continuously until the mixture becomes creamy and smooth without any lumps.
- Incorporate cheese and spices: Mix in 1 1/2 cups of shredded Colby Jack cheese along with chili powder, garlic powder, paprika, salt, and pepper. Continue stirring until the cheese melts fully and the dip is well combined.
- Transfer to baking dish: Pour the prepared dip into an appropriate baking dish. Evenly sprinkle the remaining 1/2 cup of Colby Jack cheese on top to create a cheesy crust.
- Bake: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 15-20 minutes or until the cheese on top is bubbly and golden brown.
- Garnish and serve: Remove from the oven and sprinkle sliced green onions over the hot dip. Serve immediately while warm.
Notes
- For extra heat, leave some jalapeño seeds in or add hot sauce to the dip mixture.
- You can substitute Colby Jack cheese with Monterey Jack or a mild cheddar if preferred.
- This dip pairs wonderfully with tortilla chips, crackers, or sliced vegetables.
- Make sure to use fully softened cream cheese for easy blending and a smooth texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
