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Are you in search of a delicious appetizer that will steal the show at your next gathering? Look no further than the Sweet & Spicy Roasted Corn and Jalapeño Dip. This delightful dip combines the sweetness of roasted corn with the fiery kick of jalapeños, creating an irresistible fusion of flavors that is perfect for any occasion, whether it’s a game day party, a cozy night in, or a festive gathering with friends and family.

Roasted Corn and Jalapeño Dip

Discover the ultimate appetizer with this Sweet & Spicy Roasted Corn and Jalapeño Dip! Perfect for any occasion, this dip features the perfect blend of sweet roasted corn and spicy jalapeños, creating a creamy texture that is irresistibly delicious. Easy to make with fresh ingredients, it’s ideal for game days, cozy nights in, or festive gatherings. Serve it with tortilla chips or crackers for a crowd-pleasing treat that will have everyone coming back for more!
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Ingredients
  

2 cups fresh corn kernels (or, if using frozen, ensure they are completely thawed)

2 jalapeños, diced (remove seeds for a milder dip)

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and black pepper, to taste

8 oz cream cheese, softened at room temperature

1 cup sour cream

1 cup shredded cheddar cheese (plus extra for topping, if desired)

½ cup fresh cilantro, finely chopped (reserve a bit for garnish)

Juice of 1 lime

Tortilla chips, for serving

Instructions
 

Preheat the Oven: Set your oven temperature to 400°F (200°C) to prepare for roasting.

    Roast the Corn and Jalapeños: On a large baking sheet, spread the corn kernels and diced jalapeños in an even layer. Drizzle the olive oil over the top and sprinkle with smoked paprika, cumin, salt, and black pepper. Toss everything together until well-coated. Roast in the preheated oven for 15-20 minutes, or until the corn is golden and slightly charred, stirring halfway through for even cooking.

      Prepare the Dip Mixture: While the corn and jalapeños are roasting, grab a large mixing bowl. Combine the softened cream cheese and sour cream. Use a hand mixer or a sturdy spatula to blend them together until the mixture is smooth and creamy.

        Combine the Ingredients: After the corn and jalapeños have roasted and cooled slightly, add this flavorful mixture to the cream cheese and sour cream blend. Fold in the shredded cheddar cheese, chopped cilantro, and lime juice. Stir gently until all ingredients are fully incorporated.

          Bake the Dip: Transfer the combined dip mixture into an appropriately sized baking dish, spreading it out evenly. For an extra cheesy top, sprinkle some additional cheddar cheese over the dip. Place the dish in the oven and bake at 400°F (200°C) for 20-25 minutes, or until the top is bubbly and golden brown.

            Serve: Once baked, remove the dip from the oven and allow it to cool for a few minutes before serving. Garnish with the reserved cilantro for a fresh touch. Serve the dip warm alongside tortilla chips for dipping.

              Prep Time: 15 minutes

                Total Time: 45 minutes

                  Servings: 6-8 servings

                    Presentation Tips: Consider serving the dip in the baking dish garnished with lime wedges and fresh cilantro. For added flair, use colorful tortilla chips!