Hot Corn Dip
Creamy, bubbly corn dip gets its deep flavor from sautéing the corn until golden before baking it with peppers, cheese, and a creamy mixture.
By Cookin' Kitchen
- Total: 55 minutes
- Servings: 12 servings
Recipe
Hot Corn Dip
Creamy, bubbly corn dip gets its deep flavor from sautéing the corn until golden before baking it with peppers, cheese, and a creamy mixture.
Cookin' · https://cookin.club/recipes/hot-corn-dip
- Prep
- 10 minutes
- Cook
- 45 minutes
- Total
- 55 minutes
- Servings
- 12
Ingredients
For 12 servings
Dip
Optional garnishes
Instructions
Step 1: Preheat the oven to 160°C (320°F).
Step 2: Cut the kernels off the cobs, catching them in a large bowl. To keep the kernels from scattering, stand each cob on a bundt pan or ramekin set inside the bowl. If using frozen corn, do not thaw it first.
Tip: A bundt pan or ramekin helps catch the kernels as you cut.
Step 3: Melt 1 tablespoon of the butter in a skillet over high heat, then add 2 teaspoons of the oil. Add half the corn and half the garlic. Cook, stirring or tossing, for 3 minutes or until the corn is golden. Transfer it to a bowl, then repeat with the remaining corn and garlic.
Tip: Golden corn adds extra flavor.
Step 4: If the skillet looks dry, add a little oil. Add both bell peppers and the onion; cook for 2 minutes, until softened. Add them to the bowl with the corn.
Step 5: Add half the cheese to the bowl, followed by all the remaining dip ingredients. Mix, then transfer the mixture to a baking dish.
Step 6: Top with the remaining cheese. Bake for 30 minutes, or until golden and bubbly on top.
Step 7: Add garnishes if desired. Serve hot with corn chips.
Notes
Ingredient options
Fresh corn browns especially well, but frozen or canned corn can also be used. Frozen corn does not need to be thawed first.
Cheddar, Pepper Jack, Gruyere, Provolone, or Swiss can stand in for Monterey Jack. Mozzarella also works, though it has less flavor when stirred into the dip.
For a substitute for canned green chiles, omit the fresh red bell pepper and use 260 g chargrilled bell pepper, drained and chopped. Or leave out the green chiles.
Nutrition per serving
- Calories
- 279 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Sautéing the corn until golden brings out its sweetness and gives this hot dip its distinctive flavor. Fold it into a creamy mixture with peppers, cheese, and green chiles, then bake until bubbly.
Serve hot with corn chips, crackers, or vegetable sticks.
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