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Hot Corn Dip with Shrimp + Veggies

Hot Corn Dip with Shrimp and Veggies

Hot Corn Dip with Shrimp and Veggies - this easy cheesy dip is ready to rock your next party or potluck!

Course Appetizer
Cuisine American
Keyword Hot Corn Dip
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 servings
Calories 181 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 lb raw shrimp
  • 2 TBSP butter
  • 1 cup mexicorn make your own with fresh/frozen corn and diced red + green bell peppers
  • 2 jalapeno peppers or 1/2 cup chopped bell pepper
  • 1/2-3/4 cup chopped onion
  • juice of 1/2 a lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 cup milk greek yogurt works too
  • 2 oz cream cheese optional
  • 3/4 cup shredded mozzarella cheese divided
  • 1/4 cup parmesan extra to taste

TASTY TOPPINGS: pick + choose your favorites!

  • fresh chopped tomatoes
  • chopped green onion
  • sliced or minced jalapeños seeds and stem removed
  • crumbled bacon
  • red pepper flakes
  • fresh parsley

DELISH DIPPERS:

  • pita chips  torn baguette or crostini, soft pita wedges, thick-cut tortilla chips, celery sticks, carrot sticks, halved sweet mini peppers, cucumber slices, etc...

TOOLS NEEDED:

  • 9-10 inch cast iron skillet
  • No skillet? No problem! You can also make this in an oven-safe stainless pan transfer to a baking or casserole dish, or even just make it stove-top without turning on your oven at all. For a melty layer of cheese on top (my favorite!) opt for the oven treatment.

Instructions

  1. For this recipe, any size shrimp will do. Prep shrimp as needed by defrosting (if frozen), cleaning, peeling and deveining your shrimp. You can also pick up pre-prepped shrimp if desired.
  2. Measure out all remaining ingredients and set aside, this dip comes together quickly!
  3. Season shrimp with salt, pepper, cayenne, cumin, garlic powder, and paprika and mix well. This spice blend rocks my socks!
  4. Heat a cast iron skillet on your stove-top to medium-high heat with a tablespoon of butter and cook shrimp for 3 min, flipping halfway through.
  5. Transfer to cutting board and allow to cool.
  6. Add lemon juice and a bit more butter to your skillet and sauté onion, peppers, and corn until tender. 
  7. Chop your shrimp and return to the skillet. Add 1/4 cup milk and optional cream cheese. Mix well.
  8. Add mozzarella and parmesan cheeses (saving some of each for topping), mix, and remove from heat. 
  9. Pop skillet in the oven for 10 minutes or until hot and bubbly, flipping your oven to BROIL on HIGH for the final minute (a must for golden bubbly cheese but totally optional)
  10. Pile high with all your favorite toppings and serve with assorted dippers.

Recipe Notes

As written above this dish is on the medium side in regards to spice/heat.

Kick up the heat a notch by adding red pepper flakes, extra cayenne or including some of the seeds from your chopped jalapeños to the mix. 

Want to keep things super mild? Opt for bell peppers in place of jalapeños and skip and choose mild topping from the list above. Enjoy!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of dippers and enjoy!

Nutrition Facts
Hot Corn Dip with Shrimp and Veggies
Amount Per Serving
Calories 181 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 169mg56%
Sodium 753mg33%
Potassium 146mg4%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 17g34%
Vitamin A 447IU9%
Vitamin C 9mg11%
Calcium 192mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.