A cheesy Corn & roasted Pepper Dip that is so delicious and so so easy to make. This recipe is something I would make when my friends came over growing up and they loved it. I have worked on this and improved it and its so much better now. Its creamy, spicy and with so much flavor & with ingredients you will probably have at home. The roasted peppers add a sweetness and roasted flavor which is my favourite part. This not only works as a dip but also so so much more, check my notes to see some delicious options. A perfect appetizer to make for any get togethers or parties, everyone will just keep dipping in you can’t blame anyone for double dipping!

Happy Cooking!

Servings: 8-10 servings

Prep Time: 15 mins

Cooking Time: 25 mins

Total Time: 40 mins

Ingredients: 

• 1 tbsp butter 

• 2 tbsp oil

• 1 shallot finely chopped

• 5-6 garlic cloves minced

• 3 peppers finely chopped; any color you like

• 4-5 Chopped green onions- whites separated 

• 1-2 serranos/ jalapeño chopped 

• 12 oz corn kernels - can use tinned or frozen

• 2 tsp cumin powder

• 2 tsp chili powder

• 2 tsp Italian seasonings 

• 1-2 tsp salt to taste

• 1/4 tsp pepper ground

• 1/2 tsp sugar

• 3 oz cream cheese at room temperature

• 1/4 cup Sour cream

• 3 oz Mexican cheese

• 4 oz mozzarella cheese 

• 2 tbsp sriracha/hot sauce of your choice

• 1 tbsp ketchup

• 1/2 cup milk

• 1/3 cup Chopped parsley 

• 2 tbsp Chopped basil

• 1/3 cup Chopped cilantro

• 2 oz cheese to top- mozzarella or cheddar or mixed

• 1 jalapeño sliced on top as garnish

Directions: 

1. Keep the flame on high heat and in an oven safe pan, add butter and oil.

2. Add peppers and saute it well. Keeping the flame on high let it cook for 4-6 mins till it starts roastind in the pan. Do not move it about too much as it slows the roasting process.

3. Once the peppers are well roasted add chopped shallots, serranos, garlic, and the whites of green onions. Cook it for 3-5 mins till it all starts to soften and the garlic is fragrant.

4. Add corn kernels and toss them in for a minute.

5. Add all spices- cumin powder, chili powder, Italian seasonings, salt, pepper and sugar. Add chopped herbs. Cook for 4-5 mins.

6. Add sour cream, ketchup, sriracha, and cream cheese, and mix till all combined.

7. Add milk and mix till creamy.

8. Turn the flame off and add the shredded cheese and greens of scallions. Mix it together.

9. Transfer to a baking dish and cover with remaining cheese and bake at 375F for 15-20 mins till its bubbly and the top is golden brown.

10. Serve immediately with chips/crackers/pita etc. Check notes for other ways to use this dip!

Notes/Tips:

• Don’t skip using the fresh herbs, it adds a lot of flavor.

• Other ways to use the dip/filling-

  • On toast- You can use this topping on a toasted bread and broil.

  • Tarts- You can use this as a filling in tarts. Cover with cheese and bake.

  • Quesadilla- You can use this as a filling in a quesadilla.

  • Filling for a sandwich- You can use it as a filling for a sandwich

  • Pasta- Add this to a pan, add boiled pasta and pasta water and seasonings if needed.

• Using an oven safe pan makes it a one pan dip. You can just top it with cheese and bake.

• You can skip the cheese on top if you like but it gives it a great cheese pull.

• If you don’t have sour cream use hung curd.