budgetbytes4.6
Hot Corn Dip
This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 375ºF. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.
red bell pepper ($1.48)1jalapeño ($0.24)1garlic ($0.08)2 cloves
2
Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.
butter ($0.24)2 Tbspred bell pepper ($1.48)1jalapeño ($0.24)1garlic ($0.08)2 cloves
3
Add the frozen corn and continue to sauté until the corn has heated through.
4
Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.
mayonnaise ($0.10)2 Tbsp
5
Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (½ cup) , and Parmesan. Stir until the cheese has melted into the sauce.
grated Parmesan ($0.22)2 Tbsp
6
Spread the corn dip into a 2 quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about ⏱️ 20 minutes in the preheated 375ºF oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot.
Nutrition Facts
calories
292 kcal
fat Content
22.73 g
serving Size
0.5 cup
fiber Content
2.37 g
sodium Content
286.93 mg
protein Content
8.8 g
carbohydrate Content
15.87 g
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