Description
Southwest Corn Dip: Creamy, cheesy, spicy dip loaded with corn, black beans, peppers, and jalapenos. Perfect for parties and gatherings!
Ingredients
Scale
- 4 cups (750g) corn kernels (fresh, frozen and thawed, or canned and drained)
- 8 oz (226g) cream cheese, softened
- 1 cup (230g) sour cream
- 1 cup (113g) shredded Mexican cheese blend
- 1 red bell pepper, finely diced (about 1 cup)
- 2–3 jalapeños, seeds removed and finely diced (adjust to taste)
- 4 green onions, thinly sliced
- ¼ cup (15g) fresh cilantro, chopped
- 2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1 lime, juiced (about 2 tablespoons)
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Corn Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook without stirring for 3-4 minutes to allow charring. Toss and continue cooking for another 2-3 minutes until the corn develops golden brown spots. Transfer to a large mixing bowl and let cool for 5 minutes. This initial charring step creates those irresistible caramelized notes that make your Southwest Corn Dip stand out.
- Step 2: Combine the Base Ingredients Add the softened cream cheese to the cooled corn and stir until well combined. The warmth from the corn will help incorporate the cream cheese smoothly. Fold in the sour cream, taco seasoning, garlic powder, lime juice, salt, and black pepper. The mixture should be creamy and evenly seasoned. Take a moment to taste and adjust the seasonings – this is your chance to perfect the flavor balance before adding the remaining ingredients.
- Step 3: Add the Mix-ins Gently fold in the diced red bell pepper, jalapeños, green onions (reserve some for garnish), and chopped cilantro. These fresh ingredients add vibrant color, texture, and bursts of flavor throughout your Southwest Corn Dip. The key is to maintain some texture by not overmixing – you want distinct pieces of vegetables in every scoop.
- Step 4: Layer the Cheese Transfer the mixture to a 9-inch baking dish. Smooth the top with a spatula and sprinkle evenly with the shredded Mexican cheese blend. For an extra special touch, add a thin layer of cheese first, then the remaining dip mixture, topped with the rest of the cheese – this creates pockets of melty goodness throughout the dip.
- Step 5: Bake to Bubbly Perfection Preheat your oven to 350°F (175°C) and bake the dip for 20-25 minutes until the edges are bubbling and the cheese on top is melted and beginning to brown. For an extra golden top, switch to the broiler for the final 1-2 minutes, watching carefully to prevent burning. Let the dip rest for 5-10 minutes before garnishing with reserved green onions and serving with tortilla chips.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 5g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg