Traditional Corn Dip (Print Version)
# Ingredients:
→ Primary Components
01 -
1 teaspoon onion powder
02 -
½ teaspoon chili powder
03 -
1 cup shredded pepper jack cheese
04 -
1 cup sour cream
05 -
Salt and black pepper for seasoning
06 -
1 teaspoon smoked paprika
07 -
2 cups of sweet corn (you can use it fresh, canned, or frozen)
08 -
2 cups shredded cheddar cheese
09 -
1 (8 oz) block of softened cream cheese
10 -
1 teaspoon garlic powder
11 -
1 cup mayonnaise
→ Optional Add-Ins
12 -
½ cup finely chopped green onions
13 -
1 jalapeño, minced well (take seeds out for less spice)
14 -
½ cup diced red bell pepper
15 -
¼ cup fresh cilantro, chopped (you can skip this if you prefer)
# Instructions:
01 -
Pull the kernels off the cob if you're using fresh corn. For canned, rinse and drain. Frozen corn? Let it thaw and remove any water. Want to up the flavor? Char the kernels in a hot skillet for 3–4 minutes until browned slightly.
02 -
Grab a big bowl and mix together mayonnaise, sour cream, and the cream cheese. Stir this up until smooth and lump-free.
03 -
Mix in the pepper jack and cheddar cheese. Then add garlic powder, smoked paprika, onion powder, chili powder, along with some salt and black pepper. Give it a good stir to spread the flavors evenly.
04 -
Put in the corn, green onions, red bell pepper, and jalapeño. If you're using cilantro, toss it in now. Gently mix everything together.
05 -
Cover the dip and pop it in the fridge for at least half an hour so the flavors get nice and bold. Right before serving, sprinkle some extra green onions, cheese, or cilantro if you'd like.
06 -
Turn the oven on to 375°F (190°C). Move the mix into a baking dish and sprinkle more cheese on top. Bake for 20–25 minutes, or until the dish is bubbling and the top is golden. For a finishing touch, garnish with fresh cilantro and crumbled bacon.