Hot Corn Dip Recipe

Baked till bubbly, this Sizzling Corn Dip is Can’t-Cease-Consuming-It addictive!

Loaded with terrific flavours and color, this Corn Dip is made with corn, peppers, garlic, onion, jalapeño, inexperienced onions, cream cheese, bitter cream and mayonnaise. And my little secret for the finest Sizzling Corn Dip you’ll ever have is to sauté the corn till golden – it makes the flavour further superb!!

HOT CORN DIP – IN HOT DEMAND!

This sizzling corn dip could be the best and finest use of corn. It was definitely the primary dip to go at a gathering I took this to. I made a double batch and thought there was no likelihood that it could all go (okay okay, I used to be secretly hoping) however the dish was scraped clear.

I feel my buddies had been subconsciously watching out for me and my backside. 😂

PERFECT PARTY FOOD

I like making this Sizzling Corn Dip as a result of it’s slightly totally different to the same old suspects. No person ever turned me down after I confirmed up with a Bacon Dip or everyone’s favorite Spinach Artichoke Dip, and I typically get requests for this old style 2 minute French Onion Dip made with packet French Onion Soup Combine (it’s the solely approach it may be achieved!).

Corn Dip isn’t on the forefront of individuals’s minds so it’s one thing slightly totally different, and nobody can resist it.

Effectively, let’s be actual. Golden corn, cream cheese, extra cheese. It’s fairly arduous to go incorrect!

HOW DO YOU MAKE HOT CORN DIP?

Sizzling Corn Dip could be made with canned, frozen or contemporary corn. If you wish to make it further particular, make an effort to make use of contemporary corn as a result of it browns higher when sautéed.

And that, my buddies, is the key that makes this the finest Corn Dip you’ll ever have!! I imply, even steamed corn is scrumptious. However if you sauté it till golden, that’s corn in one other stratosphere. One thing magical occurs. It intensifies the corn flavour, the sugar caramelises.

So think about all that amazingness blended right into a creamy, bubbly, cheese Corn Dip!!!

Along with the corn, we’ve received all types of different flavourings on this. Purple and inexperienced capsicum / peppers, garlic and onion which is sautéed in butter. Canned inexperienced chillies (I really like the smokiness it provides!), jalapeño for a delicate kick (completely elective), and inexperienced onion for some freshness.

For the creaminess, I like to make use of a mixture of cream cheese, bitter cream and mayonnaise. I discover that this mix supplies one of the best texture (dippable with out chips breaking however not too free) and flavour (because of the mayo!).

HOW TO CUT CORN KERNELS OFF COB

Right here’s a fast tip to cease the corn kernels flying in every single place if you minimize it off the cob: both use a bundt pan or a ramekin in a bowl, stand the corn on it then minimize the kernels off. The kernels will fall into the bowl our bundt pan.

I contemplated including bacon into this.

However you already know what? It doesn’t want it. The corn actually carries it, and also you’ve received all types of different flavours taking place on this dip too.

Bacon would add much more flavour however it would additionally imply you’ll style much less of what’s already on this and would possibly presumably even overpower it. And it could be such a disgrace to overpower the beautiful corn flavour.

Whether or not you make this with contemporary, frozen or canned corn, this Sizzling Corn Dip remains to be going to be an absolute ripper! Serve it with corn chips, crackers and even vegetable sticks! – Johnsat x

Hot Corn Dip Recipe

Print

Serves: 12 Prep Time: 10 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 279 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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 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 jalapeno , 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
• Coriander / cilantro , chopped
• Green chillies or jalapeño , sliced
• Sautéed corn

Instructions

1. Preheat oven to 160C/320F.
2. 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.
3. 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.
4. 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.
5. Add half the cheese into the bowl, then all the remaining ingredients. Mix, transfer to baking dish.
6. Top with remaining cheese. Bake 30 minutes or until golden and bubbly on top.
7. Top with garnishes if desired. Serve hot with corn chips!

Notes

1. 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.
2. 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!
3. Nutrition per person, assuming 15 servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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