This Tex Mex Hot Corn Dip is loaded with corn, peppers, chiles, two cheeses and warm spices like cumin and paprika. Perfect for any BBQ, game day, potluck or party, this feeds a hungry crowd. You can serve this up in under 30 minutes, too!
Pre-heat oven to 350°F. Shuck and clean corn if using fresh (grill optional) OR thaw corn if using frozen.
Dice the peppers and set aside.
Add butter to hot skillet over medium high heat and melt. Add bell peppers and jalapeño, salt, pepper, cumin, paprika and garlic powder. Stir and sauté for several minutes until soft.
Turn heat to medium and add the cream cheese, stirring to melt and mix with peppers until smooth and creamy.
Stir in corn and 3/4 cup of pepper jack cheese until fully melted. Pour into a seasoned 9x13" casserole dish (or smaller for deeper dippin') and top with remaining 3/4 cup of pepper jack cheese.
Bake for 20 minutes or until hot and bubbling. Top with chopped cilantro and cotija cheese (optional).
Notes
I either cut 4 fresh or grilled ears of corn, OR you can use 32 oz canned or frozen (thawed).