Hot Pepper Jack Corn Dip

Creamy Hot Pepper Jack Corn Dip combines sweet roasted corn with spicy pepper jack cheese for a cheesy dip with just the right kick. Perfect for parties, game days, cookouts, and holiday gatherings!

Course Appetizer

Cuisine American, Southern

Keyword corn-dip-recipe, hot-mexicorn-dip, hot-pepper-jack-corn-dip

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 179kcal

Author Melissa Sperka

Ingredients

3 large green onions (scallions) 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)
2 Tbsp taco 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

Instructions

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 tablespoons 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 excess moisture is removed and beginning 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 brown and bubbly. You can broil at the end of baking for a few extra minutes to brown further.
Scoop and serve with corn chips or tortilla chips.

Notes

Sour Cream - You can use plain greek yogurt in place of sour cream.
Herbs - If you don't care for cilantro, you can omit it or replace it with flat leaf parsley.
Cheese - You could swap out the cheese using another variety. Monterey jack cheese, colby jack cheese or sharp cheddar cheese would all work well in this dip.
Peppers - You can omit jalapeños using a can of diced green chiles for spice.
Lemon Pepper - You can use black pepper and add a splash of fresh lemon juice or fresh lime juice to the sauce.
Onion - You can use red onion or sweet onion in place of scallions.
Crab - Corn and crab pair beautifully in this Mexican corn dip. You can add one cup jumbo lump crab meat for a seafood twist.
Protein - You could also cooked chorizo sausage or black beans for a vegetarian option. For more of a Mexican street corn taste and flavor, omit any protein.
Garnish - You may also like to sprinkle the top it with cotija cheese.
Mayonnaise - Use your favorite brand of mayo in this Hot Mexicorn Dip.

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