This Spicy Southwest Corn Dip is a vibrant blend of fresh vegetables, creamy goodness, and a kick of heat. It’s a surefire hit for any gathering, bringing together the bold flavors of the Southwest in a warm, cheesy dip.
Corn kernels form the base, bringing natural sweetness and texture. Diced tomatoes add juiciness and a touch of acidity. Red onions provide a mild, sweet bite that complements the heat. Jalapeños are the star for spice, offering vibrant heat that can be adjusted to taste.
Pepper jack cheese melts beautifully, infusing the dip with creaminess and a hint of peppery flavor. Sour cream and mayonnaise deliver a luscious texture and tang, while lime juice brightens everything with a zesty finish. Ground cumin and smoked paprika offer warmth and a smoky depth, and cilantro adds a fresh, herbaceous note at the end.
This dip pairs wonderfully with crispy tortilla chips or freshly baked pita bread. For a healthier option, serve it alongside an assortment of crunchy vegetables like bell peppers and celery sticks. It's also a great topping for tacos or as a flavorful filling for quesadillas.
First, preheat your oven to 375°F. This ensures it's ready to go as soon as your dip is assembled.
In a large mixing bowl, toss in your corn kernels, diced tomatoes, red onions, and jalapeños. Add the pepper jack cheese, sour cream, and mayonnaise. Sprinkle in the lime juice, ground cumin, and smoked paprika. Season with salt and pepper to taste. Mix everything until well combined, making sure each bite will have a bit of everything.
Transfer this mixture into a baking dish, smoothing it out so it cooks evenly. Slide it into your preheated oven and let it bake for 20-25 minutes, or until the cheese bubbles and turns a lovely golden brown.
Once out of the oven, sprinkle the chopped cilantro on top. Not only does it add a pop of color, but it also introduces a fresh flavor that contrasts beautifully with the rich dip.
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