Baked Hot Pepper Jack Corn Dip packs a punch of flavor. The sweet corn balances the heat in the pepper jack cheese and makes it the perfect starter for any occasion when festive appetizers are on the menu.

Easy Hot Pepper Jack Corn Dip Recipe

Hot corn dip is one of my favorite dips to make especially during the summer when fresh corn is abundant. Roasting corn in the oven brings out the natural sweetness in the flavor. Hence the reason, I often roast corn on the cob slathered with butter and herbs. It literally makes it finger licking good with the bonus of being able to make a large batch at one time so everyone gets their fill. How to make Hot Pepper Jack Corn Dip: (Scroll down for full printable recipe.)

Prepare Skillet – Preheat the oven to 350°F. Brush a 10-inch cast iron skillet or similar with olive oil, set aside.
Peppers – Heat butter with the sliced green onion, serrano pepper and red bell pepper. Season lightly with seasoned salt and black pepper. Saute until the peppers begin to soften, then add the minced garlic. Saute for 1 minute.
Corn – Add the corn to the pan cooking over medium-high for 5 minutes until it begins to brown.
Combine – Remove from the stove and add the remaining ingredients, reserving 1/2 of the shredded pepper-jack cheese for the top. Stir until combined.
Pour into the cast iron skillet or baking dish. Sprinkle the remaining cheese on top.
Bake for 30 minutes or until golden and bubbly.
Serve with corn chips or tortilla chips.

How to Make the BEST Hot Pepper Jack Corn and Crab Dip Recipe

Ingredients you’ll need to make Hot Pepper Jack Corn and Crab Dip: Fresh corn, jumbo lump crab meat, sour cream, cream cheese, mayonnaise, seafood seasoning, garlic, salt and black pepper, butter, shredded pepper jack cheese, green onions, jalapeno or serrano pepper, red bell pepper, taco seasoning, ground chipotle pepper and cilantro.
Kitchen tools you’ll need: Large bowl, measuring cups and spoons, cheese grater, 10 inch cast iron skillet or similar size baking dish, sharp knife and chopping board.
You can bake this dip in a cast iron skillet or any oven safe stainless steel skillet. You can also make it in a baking dish that’s similar in size.
If you don’t care for cilantro, you can omit it or replace it with flat leaf parsley.
The prep for this dip beings on the stovetop and to avoid unnecessary clean-up start with the pan you intend to bake it in. I’ve used both an oven safe stainless steel skillet as well as my trusted cast iron skillet with amazing results. Copious amounts of pepper jack cheese doesn’t hurt the flavor, either.
You could swap out the cheese using another variety. Monterey jack, colby jack or cheddar would all work well in this dip.
Grate your own cheese for the most delicious texture and flavor.
Serve this dip with lots of tortilla chips or fritos for dipping, it’s sure to get your party started.
Store baked Hot Pepper Jack Corn and Crab Dip chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or in a 350°F oven just until heated through.

More Recipes Using Corn to Make

Southern Style Creamed Corn made on the stovetop.
Mexican Street Corn Salad is a delicious option for picnics and casual gatherings.
Four Cheese Hot Crab and Corn Dip a seafood extravaganza.
Oven Roasted Corn on the Cob.
Chipotle copycat Easy Corn Salsa.
Loaded Corn Cakes served with a dollop of sour cream and bacon.
Fresh Corn Salsa from Lemon Tree Dwelling.

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