12 Ounces Of Hot Italian Sausage Links – Remove Casings
2 (8 Ounce) Packages Cream Cheese, At Room Temperature
1 Cup Sour Cream
4 Ounces Sharp Cheddar Cheese, Grated
2 Cups Frozen Sweet Corn, Thawed And Drained
1 (14 Ounce) Can Fire-Roasted Diced Tomatoes With Green Chiles
1 (4-Ounced) Can Of Diced Green Chiles
½ Cup Fresh Jalapeño Peppers, Diced
½ Cup Of Green Onions, Sliced
For More Kick, 3 Pinches Of Cayenne Pepper
2 Tbsp Sharpe Cheddar Cheese, Grated
1 Tsp Green Onion
Directions
Preheat the oven to 425 degrees F.
Place the sausage links in a dry pan over medium heat until they start to sizzle.
Use a spoon or flat wooden spatula to break up the sausage as it cooks and cook until browned and crumbly, about 10-12 minutes.
Remove the sausage from the heat and drain the fat. (For best results, sear the corn, onions & fresh jalapeño in 1tsp of the drained fat or olive oil)
In a large bowl, combine the cream cheese, sour cream, 4 ounces cheddar cheese, corn, the cooked sausage, tomatoes with chiles, green chiles, jalapeño peppers, 1/2 cup green onions, salt, pepper, and cayenne pepper, mixing until thoroughly combined.
Transfer the mixture to a baking dish and smooth out the top.
Top with the remaining cheddar cheese and the cayenne pepper.
Place the baking dish on a sheet pan and bake until the cheese has melted, and the dip is bubbling around the outside, about 30 minutes.
Top with the remaining green onions and serve!
Optional
And For A Little More Kick, 2 More Pinches Of Cayenne Pepper
