This snazzy Southern-style corn dip recipe has been part of our holiday meal tradition for years! We make it using frozen Sweet Corn, leftover from this summer!
prep 5 mins, cook 20 mins; yield 6 servings
- 3 + 1/2 cups corn (fresh, canned, or frozen)
- 1/2 large red bell pepper, diced
- 2 fresh jalapeno peppers, diced (seeds/veins removed)
- 3-4 TBSP diced pickled jalapeno peppers, extra to taste
- 2 + 1/2 TBSP butter
- 4 oz cream cheese
- 1/4 tsp paprika (regular, not smoked)
- 1 cup freshly grated sharp cheddar cheese
- salt and pepper, to taste
- hot sauce
- extra cheese for topping
- extra jalapeños for a fiery kick!
- cilantro or parsley for topping
- Pre-heat oven to 350 degrees F.
- Thaw corn if using frozen.
- Chop all your veggies and set aside.
- For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
- In a medium saucepan, combine butter and cream cheese.
- Stir often until smooth and creamy.
- Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.
- Season with paprika, salt, and pepper to taste.
- Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.
- Pour into a casserole dish and top with remaining cheddar.
- Bake for 15-20 minutes or until hot and bubbly!
As written above this dish is quite mild in spice/heat.
We like it spicy, so each time I taste before baking, then add some extra jalapeño. If you can handle the heat, totally follow suit! We love this dish as spicy as we can get it!
This makes a fabulous make-ahead dish for any occasion so feel free to prep it all the night before and bake when you’re ready the next day! Enjoy!
We are planning to display with a Cornucopia of chips!! 😂