Hot Corn Dip

Name: Hot Corn Dip
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 - 15 people
Ingredients: 4 corn on the cob; 4 tsp olive oil; 2 tbsp / 30 g butter; 2 garlic cloves; 1 large red capcsicum / bell pepper; 1 large green capsicum / bell pepper; 1 red onion; 250 g / 8 oz shredded Monterey Jack cheese or other cheese of choice; 1 Jalapeño; 250 g / 8 oz cream cheese; 3/4 cup / 170g sour cream; 3/4 cup / 175g mayonnaise; 3/4 tsp salt; 115g / 4 oz can green chillies, chopped; 3 shallots / scallions; coriander / cilantro; Green chillies or jalapeño; Sautéed corn

User Reviews

4.9

96 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12 - 15 people
Calories
279 kcal
Course
Appetizer, Condiments

Hot Corn Dip

Kai Walton

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Recipe video above. Bubbly, creamy and bursting with flavour! The secret that makes this so good is to saute the corn! Serve with corn chips, crackers or even veggie sticks.

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Ingredients

Servings

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 capcsicum / 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 (Note 1)
1 Jalapeño , finely chopped
250 g / 8 oz cream cheese , softened
3/4 cup / 170g sour cream
3/4 cup / 175g mayonnaise
3/4 tsp salt
115g / 4 oz can green chillies, chopped (Note 2)
3 shallots / scallions , finely sliced

Garnishes, optional:

coriander / cilantro , chopped
Green chillies or jalapeño , sliced
Sautéed corn

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Instructions

Preheat oven to 160C/320F.
Cut the corn off the cob. Tip: Use bundt pan or ramekin. in large bowl, see video. If using frozen corn, no need to thaw.
Melt 1 tbsp butter then add 2 tsp oil in a skillet over high heat. Add half the corn and half the garlic. Cook, stirring (or tossing!) for 3 minutes or until corn is golden (golden = better flavour). Transfer corn to bowl, repeat with remaining corn.
If the skillet looks dry, add a touch of oil. Add both capsicums and onion, cook for 2 minutes until softened. Add to bowl with corn.
Add half the cheese into the bowl, then all the remaining ingredients. Mix, transfer to baking dish.
Top with remaining cheese. Bake 30 minutes or until golden and bubbly on top.
Top with garnishes if desired. Serve hot with corn chips!

Notes

Monterey Jack is my favourite cheese to use in this dip, but is sadly not always accessible here in Australia (Harris Farms, please bring it back permanently!!!). So I usually use cheddar, or tasty cheese (an Australia cheese). Pepper Jack, Gruyere, Provolone and Swiss would also be terrific. Mozzarella is great for the topping but I don't feel it has enough flavour for the stir through, but it will work just fine if that's all you have.
Chopped Canned Green Chillies are sadly not standard stock in Australia supermarkets. I bring back dozens and dozens of cans every time I go to the states. The chilli is not spicy, it tastes more like charred green capsicum / bell peppers. I love the mild smokey flavour that it adds to this dip.
The best substitute is to skip the fresh red capsicum and replace it with 260g chargrilled capsicum, drained and chopped. This will yield a very similar end result.
Otherwise, just skip the green chillies and I absolutely promise you that this is still a ripper of a dip that everyone will scoff down!
Nutrition per person, assuming 15 servings.