Hot Corn Dip Recipe
Introduction
This Hot Corn Dip is a creamy, cheesy delight that’s perfect for parties or cozy nights in. Packed with sautéed corn, colorful peppers, and a touch of spice, it’s a crowd-pleaser that’s easy to prepare and bake to golden perfection.
Ingredients
- 4 large corn on the cob (or 5 smaller, or 500g / 1 lb frozen corn)
- 4 tsp olive oil
- 2 tbsp / 30 g butter
- 2 garlic cloves, minced
- 1 large red capsicum / bell pepper, diced
- 1 large green capsicum / bell pepper, diced
- 1 red onion, finely chopped
- 250 g / 8 oz shredded Monterey Jack cheese (or cheese of choice)
- 1 jalapeno, finely chopped
- 250 g / 8 oz cream cheese, softened
- 3/4 cup / 170 g sour cream
- 3/4 cup / 175 g mayonnaise
- 3/4 tsp salt
- 115 g / 4 oz can green chillies, chopped
- 3 shallots / scallions, finely sliced
- Coriander / cilantro, chopped
- Green chillies or jalapeño, sliced (for garnish)
Instructions
- Step 1: Preheat your oven to 160°C (320°F).
- Step 2: Cut the corn kernels off the cob. If using frozen corn, there is no need to thaw it first.
- Step 3: Melt 1 tablespoon of butter and add 2 teaspoons of olive oil to a skillet over high heat. Add half the corn and half the minced garlic, then cook while stirring or tossing for about 3 minutes until the corn turns golden. Transfer the cooked corn to a large bowl. Repeat this process with the remaining corn and garlic.
- Step 4: If the skillet is dry, add a little more olive oil. Add the diced red and green capsicums and finely chopped red onion to the pan. Cook for 2 minutes until softened, then add to the bowl with the corn.
- Step 5: Add half of the shredded cheese to the bowl. Then add the jalapeno, softened cream cheese, sour cream, mayonnaise, salt, chopped green chillies, and mix everything well. Transfer the mixture to a baking dish.
- Step 6: Sprinkle the remaining cheese evenly over the top of the dip. Bake in the preheated oven for 30 minutes, or until the dip is golden and bubbly.
- Step 7: Garnish with sliced shallots/scallions, chopped coriander, and extra green chillies or jalapeño slices if desired. Serve hot with corn chips or your favorite dipping snacks.
Tips & Variations
- For extra smoky flavor, try roasting the corn on the cob before cutting the kernels off.
- Use your favorite cheese or a blend for added depth—cheddar or mozzarella work well.
- Adjust the heat by adding more or less jalapeno and green chillies according to taste.
- For a lighter version, substitute mayonnaise with Greek yogurt or reduce the amount of cream cheese.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring once or twice to ensure even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture a day ahead and keep it covered in the fridge. When ready, bake it fresh as directed for best results.
What can I serve this dip with besides corn chips?
This dip is great with sliced baguette, crackers, veggie sticks like carrot or celery, or even warm pita bread.
Print
Hot Corn Dip Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Hot Corn Dip is a deliciously creamy, cheesy appetizer featuring sautéed corn, vibrant bell peppers, and a hint of jalapeno heat. Perfectly baked until golden and bubbly, it’s an irresistible dish to serve warm with corn chips at parties or family gatherings.
Ingredients
Scale
Main Ingredients
- 4 corn on the cob (large, or 5 smaller), or 500g / 1 lb frozen corn
- 4 tsp olive oil
- 2 tbsp / 30 g butter
- 2 garlic cloves, minced
- 1 large red capsicum / bell pepper, diced
- 1 large green capsicum / bell pepper, diced
- 1 red onion, finely chopped
- 250 g / 8 oz shredded Monterey Jack cheese or other cheese of choice
- 1 jalapeno, finely chopped
- 250 g / 8 oz cream cheese, softened
- 3/4 cup / 170 g sour cream
- 3/4 cup / 175 g mayonnaise
- 3/4 tsp salt
- 115 g / 4 oz can green chillies, chopped
Garnishes
- 3 shallots / scallions, finely sliced
- Coriander / cilantro, chopped
- Green chillies or jalapeño, sliced
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F) to prepare for baking the dip.
- Prepare Corn: Cut the kernels off the corn cob into a large bowl. If using frozen corn, it can be used directly without thawing.
- Sauté Corn and Garlic: Melt 1 tablespoon of butter and add 2 teaspoons of olive oil in a skillet over high heat. Add half of the corn and half the minced garlic, cooking while stirring for about 3 minutes or until the corn turns golden and develops a richer flavor. Transfer this to the bowl and repeat with the remaining corn and garlic.
- Sauté Vegetables: If the skillet is dry, add a bit more olive oil. Add both diced red and green bell peppers and chopped red onion to the skillet and cook for 2 minutes or until softened. Then add these to the bowl with the sautéed corn.
- Mix Ingredients: Add half of the shredded Monterey Jack cheese into the bowl with the vegetables and corn. Then add the finely chopped jalapeno, softened cream cheese, sour cream, mayonnaise, salt, and chopped green chillies. Mix everything thoroughly to combine.
- Transfer and Top: Pour the mixture into a baking dish and spread evenly. Sprinkle the remaining shredded cheese on top to create a cheesy crust.
- Bake Dip: Bake the dish in the preheated oven for 30 minutes or until the top is golden brown and bubbly, signaling it’s perfectly cooked and ready to serve.
- Garnish and Serve: Remove from oven, garnish with finely sliced shallots, chopped coriander, and sliced green chillies or jalapeño for a fresh, spicy finish. Serve immediately hot with corn chips for dipping.
Notes
- Note 1: Monterey Jack cheese melts beautifully, but feel free to use your favorite melting cheese such as cheddar or mozzarella.
- Note 2: The canned green chillies add a mild heat and flavor, but you can adjust the amount or omit if you prefer a milder dip.
- For extra flavor, ensure you sauté the corn until golden as it enhances the dip’s sweetness and depth.
- You can prepare this dip a few hours ahead and keep refrigerated before baking, just add a few extra minutes to the baking time if chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Hot Corn Dip, cheesy corn dip, baked dip, appetizer, party dip, spicy corn dip, creamy corn dip
