Roast Corn Pepper Dip Recipe

Roast Corn Pepper Dip

Serves 4-6

Grab your favorite tortilla chips to scoop this warm, cheesy dip made with roasted corn and peppers.


  • 2 cups fresh or frozen (thawed) corn kernels
  • 1 red bell pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • Salt to taste
  • 1 cup shredded Monterey-Jack cheese
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 tsp black pepper
  • Pinch cayenne pepper
  • 1/2 tsp smoked paprika (optional)
  • Tortilla chips


  1. Preheat oven to 425°F. Toss the corn, peppers, olive oil and salt in a shallow baking sheet with sides.
  2. Spread out into a thin layer and roast until lightly browned (15 to 20 minutes). Set aside.
  3. Grease a shallow, 1-quart baking dish and set aside.
  4. In a medium-size bowl, stir together the cheese, sour cream, mayonnaise, pepper, cayenne, paprika and roasted vegetables. Place in the baking dish and bake until edges are bubbly (about 20 minutes).
  5. Serve with the chips.

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