# Components:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup shredded Monterey Jack cheese
05 - 2 tbsp unsalted butter
→ Vegetables
06 - 2 cups sweet corn kernels (fresh, canned, or thawed frozen)
07 - 3 to 4 jalapeño peppers, seeded and finely diced
08 - 1 small red bell pepper, diced
09 - 2 cloves garlic, minced
10 - 2 spring onions, sliced
→ Seasonings
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp ground black pepper
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 1/4 cup shredded cheddar cheese
16 - 1 tbsp melted butter
# Directions:
01 - Set oven temperature to 375°F (190°C) to prepare for baking.
02 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced jalapeños, red bell pepper, corn kernels, and minced garlic. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften and release aroma. Remove skillet from heat.
03 - In a mixing bowl, blend the softened cream cheese, sour cream, shredded cheddar, and Monterey Jack cheese until the mixture is smooth and homogenous.
04 - Fold the sautéed vegetable mixture, sliced spring onions, smoked paprika, salt, and black pepper into the cheese blend, mixing thoroughly for uniform distribution.
05 - Lightly grease a 9-inch round baking dish or similar-sized ovenproof container. Transfer the combined mixture evenly into the prepared dish.
06 - In a small bowl, combine panko breadcrumbs, shredded cheddar, and melted butter. Evenly sprinkle this topping over the cheese and vegetable mixture in the baking dish.
07 - Place the dish in the preheated oven and bake for 20 to 25 minutes until the mixture is bubbling and the topping attains a golden-brown hue.
08 - Allow the dip to cool briefly to set. Serve warm accompanied by tortilla chips, crackers, or fresh vegetable sticks.
