Spicy Cheesy Corn and Tomato Dip
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Spicy Cheesy Corn and Tomato Dip – you’ve got perfection here with this spicy, creamy and cheesy corn dip. Time to start the party!
The Best Corn And Tomato Dip Recipe
I have a special corn dip for you that’s spiiiiicy and totally delicious. Did I mention how spicy this corn dip is? And it’s all from that beautiful serrano pepper.
Now if you can’t handle the heat, then by all means leave it out and you’ll still have a yummy and cheesy corn dip but if you’re brave, add that serrano pepper in there and dig in.
Now I love corn so to me the idea of turning a favorite ingredient into a dip is common sense. So that’s what I put into this dip, my favorite things; corn, tomatoes, serrano peppers, and loads of cheese. You may wonder why the tomatoes but trust me when I tell you that you will welcome the coolness of the tomato as you eat this dip.
But tomatoes and cheese are again, common sense to me. They go together like peanut butter and jelly.
Ingredients
- Butter – Unsalted so as to control the sodium content of our dip.
- Onion – 1 medium onion chopped up fine.
- Corn – I used canned corn today, 2 whole cans completely drained. If you’d prefer to use frozen or even fresh I sure won’t stop you!
- Heat – We’re using serrano peppers today to give this dish some spice. Don’t fear the heat – embrace it!
- Cheese – You can use whatever melty cheese you prefer! I recommend either cheddar, Tex Mex, or Monterey Jack. Whichever you go with try to ensure you grate it fresh.
- Tomatoes – We’re chopping up cherry tomatoes today for that bright burst of color and flavor.
- Sour cream – This is the creamy, tangy element of our dish. You can always substitute this out for Greek yogurt if you’d prefer.
- Parsley – Chopped up fresh to be sprinkled lovingly over top.
- Seasoning – Salt and pepper.
How To Make Spicy Cheesy Corn and Tomato Dip
- Preheat oven to 350 F degrees.
- Saute the sauteables: Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and serrano pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.
- Combine the dip: In a medium bowl, add cheese, parsley, sour cream and stir. Season with salt and pepper. Add corn mixture and chopped tomatoes and stir until it’s well mixed. Pour the mixture into a baking dish and top with additional cheese if preferred.
- Bake for about 15 minutes or until cheese is bubbling and the top is golden
How To Make This Dip Your Own
Another beautiful thing about this dip is that it’s so versatile. Want to crank up the heat? Add some more Serrano! Feeling extra brave? Add jalapeno or even swap them out for a spicier pepper like a habanero. You can even leave the peppers out entirely if you don’t want any heat!
Top it with some crumbly queso fresco after it comes out of the oven, a drizzle of sour cream, or anything you can think of! If you can dream it you can drizzle it!
What Can I Serve My Dip With?
- Crackers
- Pita chips
- Celery sticks or carrots (if you’re feeling healthy)
- A nice loaf of crunchy french bread
Storing Leftovers
If you make this dip ahead of time, leave the baking until right before serving. Cover it well and store it in the fridge. Bake for 45 minutes out of the fridge, or until nice and bubbling hot.
If you manage to have some leftovers, transfer them to a sealable container and store in the fridge for 3-4 days. You can reheat it in the microwave, but I would suggest putting it back in the oven so that you don’t lose that nice, brown, crisp exterior.
Looking For More Delicious Dips? Try These Recipes:
- Mexican Street Corn Salad
- Air Fryer Corn On The Cob
- Crockpot Bacon Queso Blanco Dip
- Chile Con Queso
- Spinach Artichoke Dip
- Baja Spinach Dip
- Skillet Pizza Dip
- Bacon Corn Dip
- Skillet Pull Apart Bread with Spinach and Artichoke Dip
- Easy Hummus
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Spicy Cheesy Corn and Tomato Dip
Ingredients
- 1 tablespoon butter (unsalted)
- 1 medium onion (chopped)
- 2 cups corn (I used canned and drained)
- ½ red serrano pepper (chopped)
- 1½ cup Tex Mex cheese (or cheddar cheese or Monterey jack cheese)
- ¼ cup parsley (chopped)
- ¼ cup sour cream
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper
- 1 cup cherry tomatoes (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350℉.
- Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and serrano pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.
- In a medium bowl, add cheese, parsley, sour cream and stir. Season with salt and pepper. Add corn mixture and chopped tomatoes and stir until it’s well mixed. Pour the mixture into a baking dish and top with additional cheese if preferred.
- Bake for about 15 minutes or until cheese is bubbling and the top is golden.
Notes
- If you make this dip ahead of time, leave the baking until right before serving. Cover it well and store it in the fridge. Bake for 45 minutes out of the fridge, or until nice and bubbling hot.
- If you manage to have some leftovers, transfer them to a sealable container and store in the fridge for 3-4 days. You can reheat it in the microwave, but I would suggest putting it back in the oven so that you don’t lose that nice, brown, crisp exterior.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
