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Creamy Cheesy Spicy Hot Corn Dip

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Preheat oven to 375°F (190°C).

Sauté veggies & corn:
In a skillet, heat butter or oil. Add garlic, bell pepper, jalapeño, and corn. Cook for 4–5 minutes until slightly charred or golden. Add green onions, smoked paprika, salt, and pepper. Remove from heat.

Mix the creamy base:
In a large bowl, mix cream cheese, sour cream, mayo, cheddar, and Monterey Jack. Stir until smooth.

Combine & transfer to baking dish:
Add the sautéed corn mixture to the creamy cheese base. Mix well. Pour into a greased 8x8-inch baking dish or small cast-iron skillet.

Bake:
Bake for 20–25 minutes until bubbly and golden on top. You can broil for the last 2 minutes for extra color.

Garnish & serve:
Sprinkle with chopped green onions, cilantro, or crushed chili flakes. Serve hot with tortilla chips, crusty bread, or celery sticks.

🌶️ Customize It:
Add crumbled bacon or chorizo for a meaty twist.

Use cotija or feta for a more Mexican street corn–style flavor.

Stir in black beans or diced tomatoes for extra heartiness.

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