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Roasted Red Pepper Corn Dip

This spicy Roasted Red Pepper Corn Dip has an incredible rich mix of flavors with corn, jalapenos, roasted red pepper, garlic and onion, mixed with chili powder, cayenne and shredded cheese. Truly a fantastic dip to share!
Course: Appetizer
Author: Kristi


  • 2 tablespoons butter
  • 1/4 yellow onion diced
  • 1 jalapeno finely diced
  • 5 cloves garlic minced
  • 4 ounces cream cheese
  • 1/2 cup Mexican style sour cream
  • 1/4 cup roasted red pepper chopped
  • 1 16-ounce bag frozen corn kernels
  • 2 teaspoons lime juice
  • 1/2 cup Mexican cheese blend shredded
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • scant jalapeno diced (for topping)
  • scant roasted red pepper diced (for topping)
  • scant shredded cheese blend for topping


  • Heat oven to 350 degrees F.
  • In a cast iron skillet over medium heat, melt the butter and add the onion and jalapeno and cook 1 and 1/2 minutes until slightly softened. Add the garlic and cook 1 minute until fragrant. Remove from heat.
  • In a mixer, combine cream cheese and sour cream and blend until smooth. Fold in roasted red pepper, corn, lime juice and shredded cheese until mixed throughout.
  • Season with chili powder, cayenne pepper, salt, and pepper, mixing well.
  • Add cream cheese mixture to skillet and mix well with onion, jalapeno and garlic. Place skillet back on heated stovetop for an additional 1 to 2 minutes until mixture is warm and well blended.
  • Move skillet to oven and bake 15 to 20 minutes until heated throughout.
  • Remove from oven. Sprinkle with optional diced fresh jalapenos, roasted red pepper and a small sprinkling of shredded cheese. Serve while warm.


The optional ingredients are in addition to the amounts needed in the Ingredients list. They are for topping the corn dip so that it looks festive and pretty! But, they are not necessary. By using them, this is how you will get the look you see in the photos.
1/4 of a yellow onion amounts to 1/2 to 2/3 of a cup, diced. It all depends on how big your onion is!
*To turn down the spicy heat of this dish, you can either remove, or use only 1/2, of the jalapeno and reduce the amount of chili powder and cayenne pepper, cutting the measurements by 1/2.
I used an 8" cast iron skillet, which fills the skillet completely. You can use this size, or one larger for easier mixing.