Hot Corn Dip
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
12 - 15 people
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Calories
279 kcal
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Course
Appetizer, Condiments
Hot Corn Dip
Description
Hot Corn Dip features fresh or frozen corn sautéed with garlic and peppers, blended with a creamy mixture of cheeses including Monterey Jack and cream cheese. The corn is browned in butter and olive oil first to enhance its sweetness and depth. Diced red and green bell peppers and red onion add texture and a slight crunch to balance the creamy base. Jalapeño and canned green chillies contribute a mild heat and smoky notes, rounding out the flavor. The mixture is topped with shredded cheese and baked at a low temperature until golden and bubbling, forming a luscious, spreadable dip.
The texture is rich and creamy from the cheese blend, with pops of sweet, golden corn and soft sautéed veggies. The slight spice from jalapeños offers a gentle warmth without overwhelming the palate. This dip is well suited for serving warm alongside sturdy corn chips or crisp vegetables, making it a practical choice for gatherings or casual snacking.
Variations are easy by substituting cheeses like cheddar, tasty, or gruyere depending on availability, and skipping or replacing green chillies without losing much of the dip’s appeal. Baking in the right dish and allowing the cheese to brown develops a pleasing crust and showcases a comforting party dip that can be portioned for gatherings.
Store leftovers covered in the fridge and reheat gently to maintain creaminess. The dip can be adapted to a milder flavor by omitting chillies or enhanced with smoked peppers to deepen the smoky undertones.
Ingredients
- 4 corn large, or 5 smaller), or 500g / 1 lb frozen corn, on the cob
- 4 tsp olive oil
- 2 tbsp / 30 g butter
- 2 garlic minced, cloves
- 1 red bell pepper diced, large
- 1 green capsicum diced, or bell pepper; large
- 1 red onion , finely chopped
- 250 g / 8 oz Monterey jack cheese Note 1, shredded, or other cheese of choice
- 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 green chillies Note 2, canned, chopped
- 3 shallot finely sliced, or scallions
Garnishes, optional:
- Coriander chopped, or cilantro
- green chillies sliced, or jalapeño
- corn sautéed
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 cheese works best but cheddar or tasty cheese are good alternatives when unavailable.
- Canned chopped green chillies add mild smoky flavor; if not accessible, replace with chargrilled capsicum or omit.
- Sautéing the corn until golden enhances its natural sweetness, important for the dip's overall flavor.
- This dip serves about 15 people and pairs well with corn chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 15 people
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 110g | |
| Calories | 279cal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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