This Hot Corn Dip is a warm, cheesy, and irresistible appetizer that’s perfect for any occasion! It’s loaded with flavor, thanks to a blend of corn, peppers, jalapeño, and a trio of cheeses. This dip is easy to make and sure to be a crowd-pleaser at your next gathering.
Why You’ll Love This Hot Corn Dip Recipe
- Crowd-Favorite: This dip is a perfect party appetizer that everyone will love.
- Easy to Make: With just a few simple ingredients and easy steps, this dip comes together in minutes.
- Customizable: Feel free to adjust the amount of jalapeño for your preferred spice level, or add other ingredients like your favorite spices or different types of cheese.
Ingredients
- Olive Oil: Used for sautéing the vegetables.
- Onion, Red Pepper, and Jalapeño: Provide a flavorful and colorful base for the dip.
- Corn: Adds sweetness and texture.
- Cream Cheese: Provides a creamy base for the dip.
- Sour Cream: Adds tanginess and richness.
- Colby Jack Cheese: Adds a gooey, cheesy texture and a mild flavor.
- Chili Powder, Garlic Powder, and Paprika: Enhance the flavor with a touch of spice and smokiness.
- Salt and Pepper: Season to taste.
- Green Onion: Adds a fresh and colorful garnish.
How to Make Hot Corn Dip Recipe
Step 1: Sauté the Vegetables
Sauté onion, red pepper, and jalapeño in olive oil until softened.
Step 2: Combine the Ingredients
In a bowl, combine the sautéed vegetables with corn, cream cheese, sour cream, Colby jack cheese, chili powder, garlic powder, paprika, salt, and pepper.
Step 3: Bake and Serve
Spread the mixture into a casserole dish, top with remaining cheese, and bake until hot and bubbly. Garnish with green onions before serving.
Tips for Making Hot Corn Dip Recipe
- Use Softened Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
- Adjust the Spice Level: Adjust the amount of jalapeño to your liking. For a milder dip, remove the seeds and membranes from the jalapeño.
- Broil for a Crispy Top: For a crispy cheese topping, broil the dip for a minute or two at the end of the baking time.
How to Serve Hot Corn Dip
- With Tortilla Chips: Tortilla chips are a classic pairing for this dip.
- With Bread: Serve with sliced baguette, crostini, or breadsticks for dipping.
- With Vegetables: Serve with fresh vegetables, such as carrots, celery, and bell peppers, for a healthier option.
Make Ahead and Storage
Storing Leftovers
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Freezing
This dip can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in the oven or microwave until heated through.
FAQs
1. Can I use fresh corn instead of canned?
Yes, you can use fresh corn kernels. Cook them briefly before adding them to the dip.
2. Can I use a different type of cheese?
Absolutely! Try using cheddar cheese, Monterey Jack cheese, or a blend of your favorites.
3. How can I make this dip vegetarian?
This dip is already vegetarian.
4. Can I make this dip ahead of time?
Yes, you can assemble the dip a day ahead of time and bake it when ready to serve.
There you have it! A simple and delicious recipe for Hot Corn Dip. I hope you enjoy it!
PrintHot Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: appetizers
- Method: baking
- Cuisine: American
Description
This Hot Corn Dip is a cheesy and flavorful appetizer that’s perfect for parties, game days, or any occasion. It’s made with a blend of corn, cream cheese, sour cream, and spices, then baked to bubbly perfection with a generous topping of Colby Jack cheese.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced
- 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
- Sliced green onion, for garnish
Instructions
- Sauté vegetables: Preheat oven to 400°F (200°C). In a saucepan, heat olive oil over medium-high heat. Sauté onion, red pepper, and jalapeño until tender.
- Combine ingredients: In a bowl, combine the sautéed vegetables, corn, cream cheese, sour cream, 1 cup of Colby Jack cheese, chili powder, garlic powder, paprika, salt, and pepper. Stir until well combined.
- Bake: Spread the mixture into a 2-quart casserole dish or small skillet. Sprinkle with the remaining cheese. Bake for 15-20 minutes, or until hot, bubbly, and golden brown.
- Serve: Garnish with green onions and serve hot with tortilla chips or crackers.
Notes
- You can use fresh or frozen corn instead of canned corn.
- If you don’t have Colby Jack cheese, you can use a different type of cheese, such as cheddar or Monterey Jack.
- For a spicier dip, add more jalapeño or a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 Serving
- Calories: 340kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
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