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So creamy, cheesy and packed full of intense flavor, you’re going to love this recipe for Hot Spicy Corn Dip!
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Now when I say intense, I don’t mean so overwhelmingly HOT that it lingers… there are just enough spices in this dip to add a punch, but without making your eyes water. Feel free to add more cayenne pepper to your taste if you want more heat.
This dip can be prepared a day ahead and baked just before serving… the re-heated leftovers are pretty awesome, too!
I used a 10-inch cast iron skillet to sauté the vegetables and melt the cream cheese so I could use that same pan to go in the oven. If you don’t have a cast iron skillet, simply use a large skillet and transfer the mixture to a casserole dish before baking.
- 2 tablespoons butter
- 1/2 cup chopped yellow onion
- 3/4 cup chopped red bell pepper (about 1/2 of a large pepper that has been seeded)
- 1/4 cup chopped jalapeño (about 2 jalapeños, seeded)
- 2 teaspoons freshly minced garlic
- 4 ounces cream cheese, softened
- 2 (15.25-ounce) cans whole kernel yellow corn, well drained
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne (red) pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1–1/2 cups shredded sharp cheddar cheese, divided
- 1 tablespoon fresh chopped cilantro
- Tortilla chips
- Preheat your oven to 350 degrees F.
- Melt butter in a 10-inch cast iron skillet over medium high heat (or use a regular skillet if you don’t have a cast iron skillet).
- Add onion, bell pepper and jalapeno and sauté for 2 minutes, or until vegetables have slightly softened. Add garlic and cook until fragrant, about 30 seconds.
- Add cream cheese and stir constantly until melted.
- Add corn, chili powder, cayenne pepper, salt, pepper and 1/2 of the shredded cheddar cheese. Stir well to combine.
- If using a cast iron skillet, top the mixture with the remaining cheese. If not, transfer mixture to a casserole dish and top with remaining cheese.
- Bake (uncovered) for 13-15 minutes, or until hot and bubbly.
- Top with fresh chopped cilantro and serve with tortilla chips.
Inspired by Peas and Crayons