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If you're on the hunt for a dip that perfectly balances sweet and spicy flavors, look no further than Sweet & Spicy Roasted Corn and Jalapeño Dip. This vibrant dish is a crowd-pleaser, offering a delightful combination of sweet corn, fiery jalapeños, and a creamy texture that harmonizes beautifully with crunchy tortilla chips. Whether you're preparing for a party, hosting a game day gathering, or simply enjoying a casual evening with friends, this dip promises to elevate any occasion.

Roasted Corn and Jalapeño Dip

Discover the perfect dip for your next gathering with Sweet & Spicy Roasted Corn and Jalapeño Dip! This vibrant dish combines sweet corn, fiery jalapeños, and a creamy base that pairs beautifully with tortilla chips. Ideal for parties or cozy evenings, it's easy to prepare and can be enjoyed warm or at room temperature. With a delightful balance of flavors, this dip is sure to be a crowd favorite and leave your guests craving more. Try it today!
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Ingredients
  

2 cups fresh corn kernels (can substitute with frozen corn, thawed)

2 jalapeños, finely diced (remove seeds for reduced heat)

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and freshly ground black pepper, to taste

8 oz cream cheese, softened to room temperature

1 cup sour cream

1 cup shredded sharp cheddar cheese

½ cup fresh cilantro, chopped (plus additional for garnish)

Juice of 1 fresh lime

Tortilla chips, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will prepare the oven for roasting the vegetables.

    Roast the Corn and Jalapeños: On a rimmed baking sheet, evenly spread the corn kernels and diced jalapeños. Drizzle with olive oil and sprinkle the smoked paprika, ground cumin, salt, and black pepper over the top. Use a spatula or wooden spoon to toss everything until well coated. Roast in the preheated oven for about 15-20 minutes, watching closely until the corn is golden and lightly charred for enhanced flavor.

      Prepare the Dip Mixture: While the corn and jalapeños are roasting, take a large mixing bowl and combine the softened cream cheese with the sour cream. Use a hand mixer or a sturdy whisk to blend until the mixture is smooth and creamy, ensuring there are no lumps.

        Combine the Ingredients: Once the corn and jalapeños have roasted, remove them from the oven and allow them to cool for a few minutes. Then, carefully fold the roasted corn and jalapeños into the cream cheese and sour cream mixture. Add the shredded cheddar cheese, chopped cilantro, and squeeze in the lime juice. Stir until all ingredients are fully incorporated.

          Bake the Dip: Transfer the creamy mixture into a suitable baking dish, spreading it out evenly. For an even cheesier dip, consider sprinkling a little extra shredded cheddar on top. Place the dish in the oven and bake for 20-25 minutes, until the dip is bubbly and the top has turned a delicious golden brown.

            Serve: Once baked, remove the dip from the oven and let it rest for a few minutes to cool slightly. Just before serving, garnish with additional fresh cilantro. Serve the dip warm alongside crunchy tortilla chips for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6-8 servings

                - Presentation Tips: For added flair, consider serving the dip in a cast-iron skillet or colorful ceramic dish. Place a few lime wedges around the base for a pop of color and a hint of freshness. Enjoy!