Roasted Corn Dip

Roasted Corn Dip

Sweet, smoky, and creamy—this crowd-pleasing dip is packed with charred corn, melted cheese, and a kick of spice. Perfect for game day, BBQs, or any gathering!

🌽 Ingredients

• 3 cups fresh or frozen corn kernels (about 4 ears)

• 1 tbsp olive oil

• 1 (8 oz) block cream cheese, softened

• ½ cup sour cream

• ½ cup mayonnaise

• 1 cup shredded pepper jack cheese (or cheddar)

• 1 (4 oz) can diced green chiles

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp chili powder

• ¼ cup chopped cilantro (+ more for garnish)

• 1 jalapeño, seeded & minced (optional)

• Salt & pepper to taste

• Tortilla chips, for serving

🔥 Instructions

1. Roast the corn:

   • Toss corn with olive oil, salt, and pepper.

   • Cook in a skillet over medium-high heat for 8–10 mins until charred (or roast in oven at 400°F for 15 mins).

2. Mix the base:

   • In a bowl, beat cream cheese, sour cream, and mayo until smooth.

   • Stir in 1/2 cup pepper jack, green chiles, spices, cilantro, and jalapeño (if using).

3. Combine & bake:

   • Fold in roasted corn. Spread into a greased baking dish.

   • Top with remaining cheese.

   • Bake at 375°F (190°C) for 20–25 mins until bubbly and golden.

4. Garnish & serve:

   • Sprinkle with extra cilantro and smoked paprika.

   • Serve warm with tortilla chips, crusty bread, or veggie sticks.

💡 Pro Tips

• Grill the corn for extra smokiness!

• Make ahead: Assemble (unbaked) and refrigerate for up to 24 hours.

• Spice control: Omit jalapeño for mild, or add cayenne for heat.

🍽️ Serving Ideas

• Loaded nachos: Drizzle over chips with black beans & avocado.

• Taco topper: Spoon onto carne asada or grilled shrimp tacos.

• Potluck star: Double the recipe for big crowds!

This dip disappears FAST—make extra! 😉🔥

Want a lighter version? Swap mayo for Greek yogurt and use reduced-fat cream cheese.