Hot Pepper Jack Corn Dip – Hot corn dip is one of my favorite dips to make especially during the season when fresh corn is abundant. Lots of pepper jack cheese doesn’t hurt either. The sweetness of the corn mellows the heat found in the spices and peppers. It’s fabulous! This dip is also wonderful made in advance then baked just before serving.
Hot Pepper Jack Corn Dip
- 3 green onion thinly sliced
- 1 medium Serrano or jalapeno pepper diced
- 1/3 cup red bell pepper diced
- 2 clove garlic minced
- 2 Tbsp butter
- 4 cup fresh corn
- 12 oz whipped cream cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 cup shredded pepper-jack cheese
- 2 Tbsp fresh chopped cilantro [optional]
- Shortcut seasoning: [omit if using DIY seasoning]
- 1 1/2 Tbsp taco or fiesta seasoning
- 1/2 tsp ground chipotle pepper
- DIY seasoning: [omit if using shortcut seasoning]
- 2 tsp ground cumin
- 1 1/2 tsp dark chili powder
- 1 tsp Mexican oregano
- 1 tsp seasoned salt
- 1 tsp ground chipotle pepper
- 1/2 tsp 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 Tbsp 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 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.