Ingredients

For the dip:
12 ounces hot ground sausage
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-ounce) can diced green chiles
1/2 cup fresh jalapeño peppers, diced
1/2 cup green onions, sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
cayenne pepper, to taste

For topping:
2 tablespoons sharp cheddar cheese, grated
cayenne pepper, to taste
1 teaspoon green onion, optional, sliced

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.

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 is melted and the dip is bubbling around the outside, about 30 minutes.

Top with the remaining green onions and serve!