Corn Dip

2. Cook Vegetables: Heat olive oil in a medium skillet over medium-high heat. Add onions and bell peppers, cooking until softened.

3. Add Seasonings: Reduce heat to low, then stir in salt, black pepper, and garlic. Cook for 1 minute, then remove from heat and let cool slightly.

4. Mix Ingredients: In a large bowl, combine the cooked veggies with corn, mayonnaise, sour cream, green onions, jalapeño, chili powder, paprika, cayenne pepper, cheddar, and Monterey Jack cheese.

5. Bake: Transfer mixture to a baking dish and bake for 20–25 minutes, until golden brown and bubbly.

6. Serve: Garnish with chopped green onions or cilantro. Serve warm with Fritos or tortilla chips.

Cold Dip Version

1. Cook Vegetables: Follow steps 2 and 3 from the hot dip version, then allow the mixture to cool completely.

2. Mix Ingredients: In a large bowl, combine the cooled veggie mixture with corn, mayonnaise, sour cream, green onions, jalapeño, chili powder, paprika, cayenne, cheddar, and Monterey Jack cheese.

3. Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.

4. Serve: Garnish with fresh green onions or cilantro. Serve chilled with tortilla chips, crackers, or crostini.

Tips

• Control the Heat: Remove jalapeño seeds for a milder dip or add extra cayenne for more spice.

• Make It Ahead: Prepare in advance and refrigerate; reheat in the oven if serving hot.

• Fire-Roasted Corn Alternative: If unavailable, use regular canned or frozen corn and char it in a dry skillet for a smoky flavor.

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Not recommended, as dairy-based dips can become grainy when thawed.