Description
Roasted Corn and Jalapeño Dip is a spicy and creamy appetizer perfect for summer BBQs. This dip combines the sweetness of roasted corn with the heat of jalapeños, creating a flavorful and irresistible dish.
Ingredients
Scale
- 2 cups of roasted corn kernels
- 2 jalapeños, seeded and diced
- 1 cup of cream cheese, softened
- 1/2 cup of sour cream
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped cilantro
- 1 tablespoon of lime juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the roasted corn, diced jalapeños, cream cheese, sour cream, cheddar cheese, cilantro, and lime juice.
- Mix until all ingredients are well combined and season with salt and pepper to taste.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top.
- Remove from the oven and let it cool slightly before serving.
- Serve warm with tortilla chips or your choice of dippers.
Notes
- For extra heat, leave the seeds in the jalapeños.
- You can use frozen corn if fresh corn is not available.
- This dip can be made a day ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg