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Are you ready to elevate your snacking game with a dip that combines the smokiness of roasted corn and the fiery kick of jalapeños? The Spicy Roasted Corn & Jalapeño Bliss Dip is not just another appetizer; it’s a flavor-packed experience that tantalizes your taste buds and keeps you coming back for more. Whether you're hosting a casual get-together, a game day celebration, or simply looking for a delicious way to enjoy some veggies, this dip is sure to impress.

Roasted Corn and Jalapeño Dip

Looking for a dip that packs a flavorful punch? Try the Spicy Roasted Corn & Jalapeño Bliss Dip! This mouthwatering appetizer combines the smokiness of roasted corn with the heat of jalapeños, creating a delicious blend of taste and texture. Ideal for gatherings or a cozy night in, this creamy, zesty dip is perfect with tortilla chips, veggies, or toasted bread. Elevate your snack time with a dish that turns every bite into a delightful experience!
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Ingredients
  

2 cups fresh corn kernels (approximately 3-4 ears of corn or 1 can of corn, drained)

2 medium jalapeños, stemmed and seeded (adjust the quantity based on your heat preference)

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly cracked black pepper to taste

8 oz cream cheese, softened to room temperature

1 cup sour cream

1 cup shredded sharp cheddar cheese

1/2 cup chopped green onions (plus additional for garnish)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) so it's hot and ready for roasting.

    Roast the Corn and Jalapeños:

      - On a large baking sheet, combine the fresh corn kernels and sliced jalapeños. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, and a generous pinch of salt and black pepper.

        - Toss everything together until the corn and jalapeños are evenly coated.

          - Spread the mixture out in a single layer on the baking sheet and roast in the preheated oven for 20-25 minutes, or until the corn is golden brown and slightly charred and the jalapeños have softened.

            Prepare the Dip Base:

              - In a large mixing bowl, use a hand mixer or a spatula to blend the softened cream cheese and sour cream until smooth and creamy.

                - Add the roasted corn and jalapeño mixture (setting aside a small amount of corn for garnish), along with the shredded cheddar cheese, chopped green onions, and lime juice. Gently fold everything together until well combined.

                  Bake the Dip:

                    - Transfer the dip mixture into a greased baking dish, smoothing the top with a spatula.

                      - For an extra cheesy finish, sprinkle a bit more shredded cheddar cheese on top of the dip.

                        - Bake in the oven for an additional 20 minutes, or until the dip is bubbly and golden on top.

                          Garnish and Serve:

                            - Once baked, remove the dip from the oven and let it cool for a few minutes before serving.

                              - Garnish with the reserved corn, extra chopped green onions, and a sprinkle of fresh cilantro for a burst of color and flavor.

                                - Serve warm with an assortment of tortilla chips, fresh veggies, or warm pita bread for dipping.

                                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 8 servings

                                    Presentation Tips: For a vibrant touch, serve the dip in a colorful dish, and consider placing a few lime wedges on the side for guests to squeeze over the dip as they please. Enjoy!