A warm, creamy, melty dip loaded with caramelized corn, peppers, and Monterey Jack cheese—perfect for parties and gatherings.
Print
Pin
Calories: 355kcal
Equipment
- Large skillet
- Baking Dish
- Mixing Bowl
Ingredients
- 3 cups corn kernels
- 1 tbsp olive oil, divided
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cups Monterey Jack cheese, grated, divided
- 1 jalapeño, seeded and finely chopped
- 8 oz cream cheese, softened
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp salt
- 4 oz chopped green chiles
Instructions
- Preheat oven to 350°F.
- Heat butter and 1 tablespoon olive oil in a large skillet over high heat. Add corn and garlic, cooking until golden brown. Transfer to a bowl.
- Add remaining olive oil to the skillet and sauté green and red bell peppers for about 2 minutes. Add to the corn mixture.
- Stir in half of the Monterey Jack cheese, jalapeño, cream cheese, sour cream, mayonnaise, salt, and green chiles until combined.
- Transfer mixture to a baking dish and top with remaining cheese.
- Bake for 30 minutes or until hot, golden, and bubbly. Serve warm.
Notes
Use fresh, frozen, or canned corn. Adjust jalapeño heat to taste and serve warm for the best texture.
Nutrition
Calories: 355kcal | Carbohydrates: 12g | Protein: 10g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 620mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 45mg | Calcium: 200mg | Iron: 0.7mg