I’m almost embarrassed to admit that in my household of only two people, who generally consider themselves to be pretty healthy, this dip barely lasts 24 hours. It’s that good. It’s the perfect mix of the sweet corn, creamy cheese and tiniest bit of spice. I’m a real whimp when it comes to spicy things so I usually only add a tiny bit of cayenne and add some paprika instead. But, if you’re a spice lover you can certainly up the heat or add a diced jalepeno. I also somehow only had about half an onion, so I added some green onion to to this batch. I used canned corn because that’s what I had, but fresh would be great!
I’m bringing this dip toAngie’s Fiesta Friday party! Hopefully everyone there likes it as much as I do (or maybe hopefully not so I can eat it all myself..eek)!
2 cans sweet corn
1 small onion diced
1 red bell pepper diced
8 oz cheddar cheese shredded or cubed
4 oz softened cream cheese
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/2 teaspoon paprika
1. Preheat oven to 375 degrees
2. Drain the corn and place in a bowl. Combine the corn with the rest of the ingredients until it’s all mixed together well. Place in an even layer in a baking dish.
3. Bake at 375 degrees for about 45 minutes, until it begins to brown on top, enjoy!