Irresistible Spicy Mexican Corn Dip
A deliciously creamy and spicy corn dip that's perfect for any gathering. Loaded with roasted corn, peppers, and a generous amount of cheese, it's sure to be a hit!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 cups frozen corn kernels thawed
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded Monterey Jack cheese divided
- 1 can green chiles diced, 4 oz
- 1 tsp cayenne pepper
- 1 tsp paprika
Toppings
- 1 cup jalapeños sliced
- 1 bunch cilantro chopped
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large skillet, roast the corn kernels over medium-high heat until they start to char slightly.4 cups frozen corn kernels
- In a large bowl, mix together the sour cream, mayonnaise, 1 cup of Monterey Jack cheese, green chiles, cayenne pepper, and paprika.4 cups frozen corn kernels
- Add the roasted corn to the mixture and stir until well combined.4 cups frozen corn kernels
- Transfer the mixture to a greased baking dish. Top with the remaining Monterey Jack cheese.4 cups frozen corn kernels
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Remove from the oven and top with sliced jalapeños and chopped cilantro before serving. Enjoy warm.4 cups frozen corn kernels
Notes
Adjust the cayenne pepper amount to your preferred spiciness level. This dip can be made a day in advance and stored in the refrigerator. Serve with tortilla chips or pita chips.