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
