If you’re looking for a crowd-pleasing dip to serve, look no further! This Hot and Cheesy Corn Dip is a winner.
I have made it several times now, including as an addition to our charcuterie party, and every single time the dish gets scraped clean.
My husband and I liked it so much after we first made it for company, that we made a half-sized batch about a week later for one of our happy-hour-at-home “dinners”, which we often do when it’s just the two of us and we don’t want to cook a meal.
Serve it with a couple of craft beers, or cocktails and it’s perfecto.
How to Make Hot and Cheesy Corn Dip
I like to use a bag of frozen corn for simplicity.
Look for the fire-roasted kind, but if you already have a bag of frozen corn on hand, just toss it into the skillet until it’s lightly browned and a bit caramelized.
This brings out the sweetness in the corn and really ramps this dip up a notch!
If you’re making this during fresh sweet corn season, by all means, use 4-5 ears of corn, brush them with oil, and roast them whole on your grill until they are brown and toasty.
Fresh Iowa sweet corn in this dip is over-the-top amazing! 🌽👍🏻
This Hot and Cheesy Corn Dip calls for 1 pound of Monterey Jack cheese, but I prefer a mixture of half Monterey Jack and half sharp cheddar.
Sometimes, I just use whatever kind of cheese I have in my fridge to use up odds and ends. You can definitely customize this part to your liking.
I prefer buying cheese in the block and grating it myself because it makes for a more creamy consistency. When you buy pre-shredded cheese, a type of starch is added to prevent the cheese from clumping together in the bag. This also prevents the cheese from melting together quite as nicely.
However, I will say that for the sake of convenience I have used pre-shredded cheese and it turned out fine, just not quite as creamy.
Even though this recipe calls for 1 whole jalapeno pepper, it’s not too spicy for the kids to enjoy. Especially if you remove the ribs and seeds of the pepper. If you like it spicier, leave those in.
When I made it this last week, I know I placed a jalapeno in my grocery cart, but when we got home we couldn’t find it!
So it either never made it out of the cart or didn’t get bagged, I don’t know which.
Nonetheless, we didn’t realize it until we were in the middle of making the dip, and it was too late to go back for one. We had to leave it out, and it was still excellent.
Serve with chips, crackers or veggies
Frito Scoops are perfect for dipping in this warm, cheesy, melty deliciousness. They are sturdy enough to hold up without breaking off mid-dip. But you could also use your favorite tortilla chip or cracker.
To save a few calories, I like to use a variety of cut-up veggies as dippers. Carrot and celery sticks and red and green pepper slices are my favorite.
Really, you can’t go wrong with this dip. Trust me, just make it. 🙌🏻
Hot & Cheesy Corn Dip
- 1 package frozen corn I prefer the fire roasted kind
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 red pepper seeded and diced
- 1 green pepper seeded and diced
- 1 fresh Jalapeno pepper seeded and finely diced
- 2 tbsp butter
- 8 oz cream cheese softened
- 1/2 cup mayonaise
- 1/2 cup sour cream
- 1 lb Monterey Jack cheese, grated I like to use half Monterey & half Cheddar cheese
- 2 whole green onions sliced
- 1 can green chiles 4 oz
- chili powder for sprinkling
- Preheat the oven to 350 degrees.
- In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeno. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
- In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the cheese. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined.
- Spread the mixture in a baking dish and top with the rest of the cheese. Sprinkle top lightly with chili powder. Bake for 20 to 25 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips. To save a few calories, cut up veggies are excellent for dipping instead of chips.
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I always bake this dip in my favorite Pampered Chef Oval Baker.