Layered Chile Cheese Roasted Corn Dip
Dive into the irresistible flavors of this Layered Chile Cheese Roasted Corn Dip, a show-stopping appetizer perfect for any gathering! This baked dip combines sweet, caramelized roasted corn with layers of creamy cheeses, zesty fire-roasted green chiles, and a hint of spice from jalapeños, all topped with a golden, bubbly cheese crust. Easy to prepare in just 40 minutes, this crowd-pleaser is as visually striking as it is delicious, featuring vibrant layers of roasted goodness and fresh garnishes like green onions and cilantro. Serve it warm with tortilla chips for a smoky, cheesy, and spicy flavor explosion that will have everyone coming back for more. Perfect for game day, potlucks, or holiday parties, this decadent dip is a guaranteed hit!
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Recipe Information
Ingredients
- 3 cups fresh corn (about 4 ears, kernels removed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup green chiles (fire-roasted, diced, canned or fresh)
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 0.5 cups mayonnaise
- 1.5 cups cheddar cheese (finely shredded)
- 1 cup Monterey Jack cheese (finely shredded)
- 1 tablespoon jalapeño (fresh, finely diced, or pickled for extra spice)
- 3 green onions (sliced thin for topping)
- 2 tablespoons cilantro (chopped for garnish, optional)
- as needed tortilla chips (for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium-high heat.
Add the corn kernels to the skillet and sauté for 5-7 minutes until lightly browned and roasted. Season with salt and black pepper. Remove from heat and set aside.
In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a whisk or hand mixer to create a smooth, creamy base.
Fold in 1 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, the diced green chiles, and diced jalapeño into the creamy mixture.
Spread the cheese mixture evenly into a 9-inch baking dish or cast-iron skillet.
Top the mixture with the roasted corn, spreading it out evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese over the roasted corn layer.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly on top.
Remove from the oven and allow the dip to cool for 5 minutes.
Garnish with sliced green onions and chopped cilantro, if using.
Serve warm with tortilla chips and enjoy!
Nutrition Facts
Calories |
4149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.4 g | 439% | |
| Saturated Fat | 148.3 g | 742% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 6466 mg | 281% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 52.2 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2623 mg | 202% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2136 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
