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If you’re looking for a crowd-pleasing appetizer that strikes the perfect balance between creamy, spicy, and savory, then look no further than Fiery Roasted Corn and Jalapeño Dip. This dip boasts a vibrant flavor profile that tantalizes the taste buds and brings a burst of freshness to any gathering. The combination of roasted corn, zesty jalapeños, and rich cheeses makes it a standout dish for parties, game days, or casual get-togethers.

Roasted Corn and Jalapeño Dip

Discover the ultimate crowd-pleaser with Fiery Roasted Corn and Jalapeño Dip, a perfect blend of creamy, spicy, and savory flavors. This vibrant dip features roasted corn, zesty jalapeños, and rich cheeses, making it an ideal appetizer for any gathering. Serve it with crispy tortilla chips or warm pita bread for a delicious treat that’s sure to impress. Easy to make and highly versatile, you can enjoy it as a party snack, side dish, or even a healthy option with veggie sticks.
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Ingredients
  

2 cups fresh corn kernels (approximately 4 ears of corn, husked and kernels removed)

2 large jalapeños, seeds discarded and finely chopped

1 medium red bell pepper, diced into small pieces

1 cup cream cheese, softened to room temperature

1 cup sour cream

1 cup shredded cheddar cheese (reserve some for topping)

½ cup mayonnaise

2 cloves garlic, minced

1 teaspoon smoked paprika for depth of flavor

1 teaspoon ground cumin for warmth

½ teaspoon salt

½ teaspoon freshly cracked black pepper

2 tablespoons fresh cilantro, chopped (for garnish)

Tortilla chips or pita bread (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting and baking.

    Roast the Corn: Arrange the fresh corn kernels on a baking sheet in a single layer. Drizzle with olive oil and sprinkle a pinch of salt over the top. Toss to coat evenly. Roast in the preheated oven for about 20 minutes, stirring halfway through, until the corn is bright and slightly charred for added flavor.

      Sauté the Jalapeños and Bell Pepper: In a medium skillet, heat a splash of olive oil over medium heat. Once the oil is shimmering, add the finely chopped jalapeños and diced red bell pepper. Sauté for 5-7 minutes, or until they soften and develop a slightly browned exterior. Introduce the minced garlic and cook for an additional minute until aromatic. Remove from heat and set aside.

        Mix the Dip: In a large mixing bowl, combine the roasted corn, sautéed jalapeños and bell pepper, softened cream cheese, sour cream, shredded cheddar cheese, mayonnaise, smoked paprika, cumin, salt, and black pepper. Stir thoroughly until all ingredients are well-integrated and creamy.

          Transfer to Baking Dish: Lightly grease an 8x8-inch (or similar size) baking dish with cooking spray or olive oil. Pour the dip mixture into the dish and spread it out evenly. Top with a generous amount of the reserved cheddar cheese for a gooey finish.

            Bake the Dip: Place the baking dish in the oven and bake for 25-30 minutes, or until the dip is bubbling, and the top is golden and enticing.

              Garnish and Serve: Once baked, carefully remove the dip from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro just before serving. Present with a side of crispy tortilla chips or warm pita bread for an irresistible dipping experience!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6-8