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To create the Fiery Roasted Corn & Jalapeño Dip, selecting the right ingredients is crucial. Each component plays a significant role in achieving that perfect combination of flavors and textures. Let’s delve into the key ingredients that make this dip so irresistible.

Roasted Corn and Jalapeño Dip

Elevate your next gathering with the irresistible Fiery Roasted Corn & Jalapeño Dip. This creamy, flavorful appetizer perfectly balances sweet roasted corn and spicy jalapeños, making it a surefire hit. Whether served with tortilla chips, fresh veggies, or as a topping for grilled meats, this versatile dip caters to every occasion. Follow our easy recipe to impress your guests with a delicious taste sensation they won’t forget. Get ready to enjoy all the compliments!
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Ingredients
  

4 ears of fresh corn, husked

2 medium jalapeños, halved, seeds removed

1 tablespoon olive oil

Salt and 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 extra for garnish)

1 teaspoon garlic powder

Juice of 1 lime

Fresh cilantro, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures the corn and jalapeños roast evenly.

    Roast the Corn and Jalapeños: On a large baking sheet, arrange the husked corn and halved jalapeños. Drizzle with olive oil and sprinkle generously with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the corn has a nice golden color and the jalapeños are charred. Make sure to turn them halfway through for even roasting.

      Cut Corn Off the Cob: After roasting, remove them from the oven and let them cool for a few minutes. Carefully cut the corn kernels off the cobs and chop the roasted jalapeños into small pieces.

        Mix the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, shredded sharp cheddar cheese, and chopped green onions. Using a spatula or electric mixer, blend until the mixture is smooth and homogenous.

          Incorporate the Roasted Ingredients: Gently fold in the roasted corn kernels and chopped jalapeños into the creamy mixture. Add garlic powder, lime juice, and season with additional salt and pepper to taste. Mix until well combined.

            Transfer to Baking Dish: Spoon the dip mixture into a greased 9-inch pie dish or a well-oiled oven-safe skillet, smoothing the top with a spatula.

              Bake the Dip: Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbling and golden brown on top.

                Garnish and Serve: Remove from the oven and allow to cool slightly for a few minutes. Garnish the dip with extra chopped green onions and fresh cilantro, if desired. Serve warm alongside tortilla chips, pita chips, or fresh veggie sticks for dipping.

                  Prep Time, Total Time, Servings: 15 min | 50 min | Serves 6-8