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If you're on the hunt for a crowd-pleasing appetizer that packs a punch, look no further than Fiery Roasted Corn and Jalapeño Dip. This delightful dip combines the sweetness of fresh corn with the fiery kick of jalapeños, creating a flavor explosion that is sure to excite your taste buds. Creamy, savory, and just the right amount of spicy, this dip is perfect for gatherings, parties, or simply as a cozy snack while you unwind at home.

Roasted Corn and Jalapeño Dip

Looking for a show-stopping appetizer? Try this Fiery Roasted Corn and Jalapeño Dip that blends sweet corn with the spicy kick of jalapeños! This creamy, savory dip is perfect for parties, game nights, or cozy evenings. Freshly roasted corn and jalapeños create a flavor explosion, while cream cheese and cheddar add richness. Serve with tortilla chips or pita for a crowd-pleasing snack that's guaranteed to impress. Get ready for second helpings!
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Ingredients
  

2 cups fresh corn kernels (about 4 ears of corn)

2 large jalapeños, seeds removed and finely chopped

1 medium red bell pepper, diced

1 cup cream cheese, softened

1 cup sour cream

1 cup shredded cheddar cheese (plus extra for topping)

½ cup mayonnaise

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh cilantro, chopped (for garnish)

Tortilla chips or pita bread (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Roast the Corn: Place the corn kernels on a baking sheet and spread it out evenly. Drizzle with olive oil and a pinch of salt, then toss. Roast in the preheated oven for about 20 minutes or until slightly charred, stirring halfway through.

      Sauté the Jalapeños and Bell Pepper: In a medium skillet over medium heat, add a splash of olive oil. Once heated, add the chopped jalapeños and diced red bell pepper. Sauté for about 5-7 minutes until softened and lightly browned. Add the minced garlic and sauté for an additional minute until fragrant. Remove from heat.

        Mix the Dip: In a large mixing bowl, combine the roasted corn, sautéed jalapeños, bell pepper, cream cheese, sour cream, cheddar cheese, mayonnaise, smoked paprika, cumin, salt, and black pepper. Mix until everything is well incorporated.

          Transfer to Baking Dish: Lightly grease a baking dish (about 8x8 inches or similar) and pour the dip mixture into it. Spread it out evenly and top with additional cheddar cheese.

            Bake the Dip: Place the baking dish in the oven and bake for 25-30 minutes or until it’s bubbly and golden on top.

              Garnish and Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving. Accompany with tortilla chips or pita bread for a delicious dipping experience!

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