Roasted Corn Dip

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5 from 1 vote

So easy and so good! This roasted corn dip is just what guests want to dig into!!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: American

Servings:

Calories: 512kcal

Author: Nancy Buchanan

Ingredients

2 Tbsp. unsalted butter
2 cups corn kernels fresh or frozen
2 cups onions finely chopped
2 cups red bell pepper finely chopped
1 jalapeno seeded and minced
3 cloves garlic minced
1 cup mayonnaise
2 cups shredded jack cheese
salt and pepper
cayenne optional
2 - 3 green onions for garnish

Instructions

Pre heat oven to 350 degrees.
Spray a medium sized baking dish with cooking spray. Set aside.
In a large skillet over medium high heat melt 1 Tbsp. of the butter. Add the corn and cook, stirring occasionally until the corn is cooked and the kernels turn a nice golden brown color - about 5 - 7 minutes. The corn will make crackling noises as it cooks so don't worry!
Pour the corn into a large bowl and set aside.
Melt the remaining 1 Tbsp. butter in the pan and add the onions and bell pepper. Cook until the onions are just beginning to soften, about 3 - 4 minutes. Add the jalapeno and garlic and cook for another 2 minutes. Pour the vegetables into the bowl with the corn and let cool.
Add the mayonnaise to the mixture in the bowl. Season with salt and pepper and cayenne is using. Stir 1 ½ cups of the cheese into the mxiture and pour into the prepared baking dish. Sprinkle with the remaining cup of cheese and bake until bubbly and golden brown - about 10 - 12 minutes.
Serve with crackers, tortilla chips or veggies!

Notes

I served this with multi grain crackers and with red pepper sticks. The dip is also good with roasted green chiles - 1 7 oz. can is perfect in this recipe! For added heat, a diced chipotle chile is great instead of the jalapeno. This dip can be assembled and refrigerated 1 day ahead. If making ahead, let dip come to room temperature before baking!

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