Ingredients
- 4–5 cups corn (fresh or frozen)
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 2–3 jalapeños, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 (8-ounce) package cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 (4-ounce) can diced green chiles
- 1 teaspoon smoked paprika
- ⅛ cup chopped cilantro
- 2½ cups Colby Jack cheese, shredded
- Diced tomatoes, jalapeños, and cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- If using fresh corn, boil or grill it, then slice the kernels off the cob. If using frozen corn, thaw completely and remove excess moisture.
- Heat olive oil in a skillet over medium-high heat. Add diced onions, bell peppers, and jalapeños; sauté for 3–4 minutes until softened.
- Stir in the corn and cook for an additional 2–3 minutes to lightly char.
- Add minced garlic and sauté until fragrant, about 1–2 minutes. Turn off heat and set aside.
- In a medium bowl, combine cream cheese, mayonnaise, and sour cream. Mix with a hand mixer or wooden spoon until smooth.
- Fold in the green chiles, sautéed vegetables and corn, smoked paprika, cilantro, and 1½ cups of shredded cheese. Mix until evenly combined.
- Transfer the mixture to an 8×8-inch baking dish or oven-safe 10-inch skillet. Top with the remaining 1 cup of shredded cheese.
- Bake for 15 minutes, or until the dip is hot and bubbly.
- Garnish with diced tomatoes, jalapeños, and fresh cilantro. Serve warm with tortilla chips or Fritos.
Notes
- Adjust the number of jalapeños based on your spice preference.
- For an extra smoky flavor, add more smoked paprika or a dash of chipotle powder.
- This dip can be made ahead of time and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 191 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
