Cheesy Jalapeño Corn Dip Skillet

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 jalapeño, seeded and finely chopped
• 1 can (15 ounces) whole kernel corn, drained
• 1 can (8 ounces) tomato sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• Green onions, chopped (for garnish)

Steps

1. 1 Heat olive oil in a skillet over medium heat. Add onion and jalapeño; cook until softened.
2. 2 Stir in corn and tomato sauce, bringing to a gentle simmer.
3. 3 In a separate bowl, mix cheeses and sour cream until combined. Stir into the skillet mixture.
4. 4 Sprinkle with cumin and smoked paprika, then season with salt to taste.
5. 5 Reduce heat to low and cook, stirring occasionally, until cheese is melted and mixture is bubbly.
6. 6 Transfer to a serving dish, garnish with green onions, and serve warm.

Equipment

• Skillet
• Wooden spoon

Variations

• Add cooked and crumbled bacon for a smoky twist.
• Substitute half the cheddar cheese with pepper jack for extra heat.

Substitutions

• Use cream cheese instead of sour cream for a thicker dip.
• Substitute jalapeño with diced poblano for a milder flavor.

Pairings

• Tortilla chips
• Fresh veggie sticks
• Warm flour tortillas

Nutrition

Tips

• For extra spice, add more jalapeño or a pinch of cayenne pepper.
• Serve with tortilla chips or fresh veggie sticks for a lighter option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop, stirring occasionally.

Serving Suggestions

• Serve with crispy tortilla chips or fresh vegetable crudités.
• Pair with a cold beer or a zesty lime margarita.

FAQ