Hot Corn Dip

Name: Hot Corn Dip
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 4 to 5 ears corn, shucked; Vegetable oil, for brushing; Salt and pepper, to taste; 1/2 red onion, diced; 2 cloves garlic, minced; 1 red bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; 1 fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes); 2 tbsp. butter; 1 (8-oz.) package cream cheese, softened; 1/2 c. mayonnaise; 1/2 c. sour cream; 1 lb. monterey jack cheese, grated and divided; 2 green onions, sliced; Chili powder, for sprinkling; 1 (4-oz.) can diced green chiles; Tortilla chips, to serve

Eat it with tortilla chips, Fritos... or just a fork!

By Ree DrummondPublished: Jan 10, 2024

4 Ratings

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Hot corn dip is one of those things that can cause me to completely embarrass myself at parties, as if I don't have embarrassing stories. That's because I would eat it with chips and crackers, celery sticks... a fork... my hands.

This party dip is all about melty, cheesy goodness with the added crunch of corn kernels, peppers, and green onions sliced and sprinkled on top. Using monterey jack and cream cheese, it's one of the cheesiest of cheese dips out there! It's ready in under an hour, but you can make it ahead of time and keep it in the fridge before baking it if that works better for your schedule. Serve it alongside a spread of homemade tacos, a round of margaritas, and a basket of tortilla chips, and you've got yourself one heckuva Tex-Mex meal. (Just be warned: this appetizer will disappear within minutes at any party.)

Can you use frozen corn for hot corn dip?

Yes, you can use about a pound of frozen corn kernels if fresh corn isn't available. Sauté the kernels for a few minutes in a cast-iron skillet with a little vegetable oil, salt, and pepper, to char them just a bit like you would the whole kernels.

Is hot corn dip spicy?

Not really. It has a single jalapeño that brings some spice to the table, but I scrape the seeds and membrane out so it's not overwhelmingly hot. If you want more spice, add another jalapeño or leave some of the membrane in there.

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Yields:: 12 serving(s)
Prep Time:: 10 mins
Cook Time:: 40 mins
Total Time:: 50 mins

Ingredients

4
to 5 ears corn, shucked
Vegetable oil, for brushing
Salt and pepper, to taste
1/2
red onion, diced
2
cloves garlic, minced
1
red bell pepper, seeded and diced
1
green bell pepper, seeded and diced
1
fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)
2 tbsp.
butter
1
(8-oz.) package cream cheese, softened
1/2 c.
mayonnaise
1/2 c.
sour cream
1 lb.
monterey jack cheese, grated and divided
2
green onions, sliced
Chili powder, for sprinkling
1
(4-oz.) can diced green chiles
Tortilla chips, to serve

Directions

1. Step 1Preheat the oven to 350°F.
2. Step 2Brush the corn cobs with vegetable oil, sprinkle with a little salt and pepper, and place on a grill pan for about 10 minutes, turning constantly. Remove the cobs from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.
3. Step 3In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook until the veggies are soft and golden, about 5 minutes. Remove the skillet from the heat to let the veggies cool slightly.
4. Step 4In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the monterey jack. Mix on low speed until combined. Add the green onion, veggie mixture, corn, and green chiles, mixing on low speed until just combined.
5. Step 5Spread the mixture into a baking dish and sprinkle with the remaining monterey jack. Bake until bubbly and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips!

You need four to five ears of corn. I prepped five but really only wound up adding about four cobs worth o' kernels.

Translation: You need four ears of corn!

(Psst. You can use frozen iffin ya want.)

Brush the cobs with a little vegetable oil and sprinkle them with salt…

Then place them on a grill (or grill pan!)

And cook them for about 10 minutes, turning them regularly so that they don’t burn.

Remove them and set them aside to cool.

Now chops some veggies: red onion...

Red bell pepper...

Green bell pepper…

And fresh jalapeño! I scraped out about half the seeds and membrane so it would bring some spice to the table but not be overwhelming.

Heat some butter in a large skillet over medium heat and throw in the veggies.

Stir them around and cook them for about five minutes, until they have great color and are nice and tender. Remove the skillet from the heat and set it aside so the veggies will cool.

Now, you can do this in a regular bowl with a wooden spoon if you’re young and full of energy. But if you’re not, you can take the easy road and use a mixer to combine softened cream cheese…

Mayo…

(NOT Miracle Whip. Miracle Whip is from the devil, and I can’t imagine the disaster that would ensue if you added it to this otherwise beautiful dip.)