Roasted Corn and Jalapeño Dip

If you’re searching for the ultimate appetizer that captivates taste buds and sparks conversations, look no further than Spicy Roasted Corn and Jalapeño Dip. This vibrant dish is a perfect addition to any gathering, whether it's a lively party, a cozy night in with friends, or a casual family get-together. Its irresistible combination of creamy texture, spicy kick, and sweet undertones from fresh corn makes it a crowd favorite that disappears quickly, leaving everyone craving more.

Elevate your appetizer game with Spicy Roasted Corn and Jalapeño Dip, a vibrant crowd-pleaser perfect for any gathering! This creamy dip blends the natural sweetness of fresh corn with the spicy kick of jalapeños, creating a delightful balance of flavors. With easy preparation steps and customizable variations, this savory dip is not just a snack; it’s a flavorful experience your guests will crave. Get ready to impress everyone at your next party with this must-try recipe!

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Ingredients

2 cups fresh corn kernels (about 3-4 ears of corn)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

2-3 fresh jalapeños, stems removed and sliced (seeds removed for less heat)

1 cup cream cheese, softened

1 cup sour cream

1 cup shredded sharp cheddar cheese

1/2 cup crumbled queso fresco (or feta cheese)

1/4 cup fresh cilantro, chopped (for garnish)

Tortilla chips or vegetable sticks, for serving

Instructions

Preheat Your Oven: Preheat your oven to 400°F (200°C).

Prepare the Corn: In a large bowl, combine the corn kernels with olive oil, smoked paprika, salt, and black pepper. Toss until the corn is well-coated.

Roast the Corn: Spread the corn mixture evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes or until the corn turns golden and slightly charred, stirring halfway through for even cooking.

Add the Jalapeños: In the last 5 minutes of roasting, add the sliced jalapeños to the baking sheet and continue to roast until they are tender.

Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, half of the shredded cheddar cheese, and crumbled queso fresco. Stir until smooth and well combined.

Combine Corn and Jalapeños: Once the corn and jalapeños are done roasting, remove them from the oven and let them cool slightly. Fold the roasted corn and jalapeños into the cheese mixture until evenly distributed.

Bake the Dip: Transfer the mixture to an oven-safe dish and sprinkle the remaining cheddar cheese on top. Bake at 350°F (175°C) for about 15-20 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven, and sprinkle with fresh chopped cilantro for a burst of flavor. Serve warm with tortilla chips or vegetable sticks for dipping.

Prep Time, Total Time, Servings: 15 mins | 50 mins | 8 servings