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.
Hot Pepper Jack Corn Dip Is One More Way To Use Fresh Corn
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.
Serve Corn Dip Straight from the Oven
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. Serve this dip with lots of tortilla chips or fritos for dipping, it's sure to get your party started.
Other Recipes Using Fresh Corn to Add to the Menu
- Southern Style Creamed Corn made on the stovetop
- Four Cheese Hot Crab and Corn Dip a seafood extravaganza
- Oven Roasted corn on the Cob
- Fresh Corn Salsa from Lemon Tree Dwelling
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Helpful Kitchen Items:
Hot Pepper Jack Corn Dip
Servings: 25 servings
- 3 green onion thinly sliced
- 1 medium Serrano or jalapeno pepper diced
- ⅓ cup red bell pepper diced
- 2 clove garlic minced
- 2 tablespoon butter
- 4 cup fresh corn
- 12 oz whipped cream cheese
- 1 cup mayonnaise
- ½ cup sour cream
- 2 cup shredded pepper-jack cheese
- 2 tablespoon fresh chopped cilantro [optional]
- Shortcut seasoning: [omit if using DIY seasoning]
- 1 ½ tablespoon taco or fiesta seasoning
- ½ teaspoon ground chipotle pepper
- DIY seasoning: [omit if using shortcut seasoning]
- 2 teaspoon ground cumin
- 1 ½ teaspoon dark chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon seasoned salt
- 1 teaspoon ground chipotle pepper
- ½ teaspoon lemon pepper
- Preheat the oven to 350°F. Brush a 10-inch cast iron skillet or similar with olive oil, set aside.
- On the stove top, heat 2 tablespoon butter with the sliced green onion, Serrano pepper and red bell pepper. Season lightly with seasoned salt and black pepper. Saute for 3 minutes until the peppers begin to soften, then add the minced garlic. Saute for 1 minute.
- Add the corn to the pan, cooking over medium-high for 5 minutes until it begins to brown.
- Remove from the stove and add the remaining ingredients, reserving ½ 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.
Serving: 1serving | Calories: 179kcal | Carbohydrates: 6g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 261mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 1mg
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Linda, we love corn dip here in the South. I bet you would enjoy it, too.
Carol at Wild Goose Tea
Wow I am properly impressed with this dip. What a boat load of delicious ingredients. It's taking dip to a whole new level.
I have never heard of a corn dip. Sounds great to me. As always, thanks for posting another new recipe for me to try.