Description
This Roasted Corn Dip is a creamy and cheesy appetizer that’s perfect for parties or gatherings. With a hint of spice and lots of flavor, it’s sure to be a crowd-pleaser!
Ingredients
Units
Scale
Corn Dip:
- 2 cups corn kernels (about 4 ears fresh corn)
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 (4 oz) can diced green chiles
- 2 tablespoons pickled jalapeños, diced
- 3 green onions, finely sliced, plus more for serving
- 2 cups Monterey Jack cheese, grated (or Mexican blend)
Instructions
- Prepare the Corn: If using fresh corn, char it under the broiler, then slice the kernels from the cobs. If using frozen corn, char it on a baking sheet.
- Preheat Oven: Heat the oven to 375°F.
- Mix Ingredients: In a bowl, combine cream cheese, sour cream, mayonnaise, salt, chili powder, garlic powder, canned chiles, jalapeños, green onion, and cheese. Add corn.
- Bake: Transfer the mixture to a baking dish and bake until bubbly and golden brown, about 30-35 minutes.
- Serve: Top with green onions and enjoy!
Notes
- This dip can be served with tortilla chips, crackers, or vegetable sticks.
- Feel free to adjust the spice level by adding more or less jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg
