This Hot Corn Dip is a creamy, cheesy, and indulgent appetizer that’s sure to steal the show at any gathering. Packed with sweet sautéed corn, colorful bell peppers, and a rich, flavorful cheese blend, it’s the perfect dip to serve with chips, crackers, or veggie sticks. Whether you’re hosting a party or just craving something comforting, this dip is always a crowd-pleaser!
Why You’ll Love This Recipe
This Hot Corn Dip is the ultimate party appetizer—cheesy, creamy, and bursting with flavor. The sautéed corn is the secret ingredient, adding a deep, golden sweetness that elevates the entire dish. With a balance of creamy textures from cream cheese and sour cream, along with the melted cheese topping, it’s the kind of dip that you just can’t stop eating. Perfect for serving with tortilla chips, crackers, or fresh veggies, this dip will quickly become your go-to for gatherings and get-togethers.
Ingredients
-
4 large corn on the cob (or 500g / 1 lb frozen corn)
-
4 tsp olive oil
-
2 tbsp (30 g) butter
-
2 garlic cloves, minced
-
1 large red bell pepper, diced
-
1 large green bell pepper, diced
-
1 red onion, finely chopped
-
250 g (8 oz) shredded Monterey Jack cheese (or cheese of choice)
-
1 jalapeno, finely chopped
-
250 g (8 oz) cream cheese, softened
-
3/4 cup (170 g) sour cream
-
3/4 cup (175 g) mayonnaise
-
3/4 tsp salt
-
115 g (4 oz) can green chilies, chopped (or substitute with chargrilled capsicum if unavailable)
-
3 shallots (scallions), finely sliced
Optional Garnishes:
-
Chopped cilantro (coriander)
-
Sliced green chilies or jalapeño
-
Sautéed corn
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat the oven to 320°F (160°C).
-
Cut the corn off the cob (or use frozen corn, no need to thaw). If using fresh corn, a bundt pan or ramekin can help catch the kernels.
-
Melt 1 tbsp of butter with 2 tsp of olive oil in a skillet over high heat. Add half of the corn and garlic. Cook, stirring, for 3 minutes or until the corn is golden. Transfer to a bowl. Repeat with the remaining corn.
-
If the skillet is dry, add a little more oil. Add the diced red and green bell peppers and onion. Cook for 2 minutes, until softened. Add to the bowl with the corn.
-
Add half of the shredded cheese into the bowl with the corn mixture. Then add the cream cheese, sour cream, mayonnaise, salt, green chilies, and shallots. Mix everything together.
-
Transfer the mixture to a baking dish and top with the remaining cheese.
-
Bake for 30 minutes or until golden and bubbly on top.
-
Once baked, top with optional garnishes like chopped cilantro, sliced jalapeños, and sautéed corn.
-
Serve hot with corn chips, crackers, or veggie sticks!
Servings and Timing
-
Servings: 12–15 people
-
Prep Time: 10 minutes
-
Cook Time: 45 minutes
-
Total Time: 55 minutes
Variations
-
Cheese Options: If Monterey Jack is unavailable, try cheddar, Gruyere, or mozzarella for a different flavor profile.
-
Add More Spice: Increase the heat by adding extra jalapeños or a dash of hot sauce.
-
Smoky Flavor: Replace the green chilies with smoked bell peppers for a smokier depth of flavor.
Storage & Reheating Tips
-
Storage: Store leftover dip in an airtight container in the fridge for up to 3 days.
-
Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
FAQs
1. Can I use frozen corn instead of fresh corn on the cob?
Yes, frozen corn works just as well! You don’t need to thaw it before using.
2. Can I make this dip ahead of time?
Yes, you can prepare the dip up to the baking step, cover it, and refrigerate it. When you’re ready to serve, just bake it as directed.
3. Can I use a different type of cheese?
Yes, feel free to substitute Monterey Jack with other cheeses like cheddar, mozzarella, or a blend of your favorites.
4. Can I make this dip spicier?
Absolutely! You can add more jalapeños, a pinch of red pepper flakes, or even some hot sauce to dial up the heat.
5. Can I make this dip gluten-free?
Yes, the recipe is naturally gluten-free, but make sure to serve it with gluten-free chips or crackers if necessary.
6. Can I use a different type of bell pepper?
Yes, you can use yellow or orange bell peppers instead of red and green for a different color and flavor.
7. How do I reheat leftovers?
Reheat leftovers in the oven at 350°F (175°C) for 10–15 minutes, or until the dip is heated through and bubbly.
8. Can I freeze this dip?
It’s not recommended to freeze this dip because the texture of the cream cheese and sour cream may change upon thawing.
9. What should I serve with this dip?
This dip pairs perfectly with corn chips, tortilla chips, crackers, or fresh veggie sticks like carrots, celery, or cucumber.
10. Can I add more vegetables to this dip?
Yes, you can add other vegetables such as zucchini, mushrooms, or spinach for extra flavor and texture.
Conclusion
This Hot Corn Dip is the perfect combination of creamy, cheesy goodness with a touch of spice and sweetness from the sautéed corn. It’s an irresistible appetizer for any party, gathering, or casual snack. Easy to make and even easier to enjoy, this dip will quickly become a favorite in your recipe repertoire!
Print
Hot Corn Dip
- Total Time: 55 minutes
- Yield: 12–15 servings
- Diet: Vegetarian
Description
This Hot Corn Dip is the perfect party dip—creamy, cheesy, and bursting with flavor. The key to its incredible taste is the sautéed corn, which adds a rich, golden flavor to the dip. Serve it with chips or crackers for an irresistible appetizer!
Ingredients
- Main Ingredients:
- 4 large corn on the cob (or 500g / 1 lb frozen corn)
- 4 tsp olive oil
- 2 tbsp (30 g) butter
- 2 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 red onion, finely chopped
- 250 g (8 oz) shredded Monterey Jack cheese (or cheese of choice)
- 1 jalapeno, finely chopped
- 250 g (8 oz) cream cheese, softened
- 3/4 cup (170 g) sour cream
- 3/4 cup (175 g) mayonnaise
- 3/4 tsp salt
- 115 g (4 oz) can green chilies, chopped (or substitute with chargrilled capsicum if unavailable)
- 3 shallots (scallions), finely sliced
- Optional Garnishes:
- Chopped cilantro (coriander)
- Sliced green chilies or jalapeño
- Sautéed corn
Instructions
- Preheat Oven: Preheat the oven to 320°F (160°C).
- Prepare Corn: Cut the corn off the cob (or use frozen corn, no need to thaw). If using fresh corn, a bundt pan or ramekin can help catch the kernels.
- Sauté Corn: Melt 1 tbsp of butter with 2 tsp of olive oil in a skillet over high heat. Add half of the corn and garlic. Cook, stirring, for 3 minutes or until the corn is golden. Transfer to a bowl. Repeat with the remaining corn.
- Sauté Vegetables: If the skillet is dry, add a little more oil. Add the diced red and green bell peppers and onion. Cook for 2 minutes, until softened. Add to the bowl with the corn.
- Mix Ingredients: Add half of the shredded cheese into the bowl with the corn mixture. Then add the cream cheese, sour cream, mayonnaise, salt, green chilies, and shallots. Mix everything together.
- Bake: Transfer the mixture to a baking dish and top with the remaining cheese. Bake for 30 minutes or until golden and bubbly on top.
- Garnish: Once baked, top with optional garnishes like chopped cilantro, sliced jalapeños, and sautéed corn.
- Serve: Serve hot with corn chips, crackers, or veggie sticks!
Notes
- Cheese Options: If Monterey Jack is unavailable, try cheddar, Gruyere, or mozzarella for a different flavor profile.
- Add More Spice: Increase the heat by adding extra jalapeños or a dash of hot sauce.
- Smoky Flavor: Replace the green chilies with smoked bell peppers for a smokier depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Dips
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
