Description
A creamy, cheesy, and slightly spicy dip that’s perfect for parties, gatherings, or as a comforting appetizer. This Hot Corn Dip combines sautéed vegetables, corn, cream cheese, and a blend of spices for a dish that’s both savory and satisfying.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red pepper, diced
- 1 jalapeño, diced (seeds removed for less heat)
- 2 cups corn (fresh, frozen, or canned)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups Colby Jack cheese, shredded
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp green onion, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion, red pepper, and jalapeño. Sauté for 5-7 minutes until the vegetables are tender.
- Add the corn to the skillet and cook for another 3-4 minutes until heated through.
- In a separate bowl, mix together the cream cheese and sour cream until smooth.
- Add the cheese mixture to the skillet with the vegetables and corn, stirring until well combined and the cheese is melted.
- Season with chili powder, garlic powder, paprika, salt, and pepper. Stir to incorporate the spices evenly.
- Once everything is well mixed and heated through, transfer the dip to a serving dish.
- Garnish with chopped green onions and serve warm with tortilla chips, crackers, or fresh veggies.
Notes
- You can use frozen or canned corn for convenience, but fresh corn can provide a sweeter taste.
- For added spice, keep some of the jalapeño seeds in the dip.
- This dip can be made ahead of time and reheated in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Party Food, Dips
- Method: Stovetop
- Cuisine: American