When it comes to crowd-pleasers, this hot corn dip is like the life of the party—everyone wants to be around it. Imagine scooping up creamy, cheesy goodness with a tortilla chip while the aroma of roasted corn and jalapeños dances in the air. It’s like a summer barbecue and cozy winter evening all rolled into one gooey, irresistible bite.
Steps
- Preheat your oven to 350°F. Brush the ears of corn with vegetable oil, season with salt and pepper, and grill them on a pan for about 10 minutes, turning frequently. Allow the corn to cool before cutting the kernels from the cobs.
- Melt butter in a large skillet over medium heat. Add the diced red onion, garlic, bell peppers, and jalapeño, and cook for approximately 5 minutes until the vegetables are soft and golden. Remove from heat and let the mixture cool slightly.
- In a stand mixer, combine softened cream cheese, mayonnaise, sour cream, and two-thirds of the grated monterey jack cheese on low speed. Incorporate the sliced green onions, cooked vegetable mixture, corn, and diced green chiles, mixing until just combined.
- Evenly spread the mixture into a baking dish. Top with the remaining monterey jack cheese and a sprinkle of chili powder. Bake for 20 to 22 minutes until the dip is bubbly and golden brown.
- Serve the hot dip with tortilla chips for dipping, or enjoy it with crackers or fresh vegetables.
Ingredients
- 4 to 5 ears of 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 finely diced (remove half the seeds and membranes)
- 2 tablespoons butter
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 pound monterey jack cheese, grated and divided
- 2 green onions, sliced
- Chili powder, for sprinkling
- 1 (4-ounce) can diced green chiles
- Tortilla chips, for serving
FAQ
- Can I use frozen corn instead of fresh corn in the dip?
- Yes, you can substitute approximately one pound of frozen corn if fresh corn is not accessible. Sauté the frozen kernels in a cast-iron skillet with some vegetable oil, salt, and pepper to give them a slight char, similar to whole kernels.
- Is this hot corn dip spicy?
- Not particularly. The dip includes one jalapeño, which adds a mild amount of heat. For those who prefer more spice, you can add another jalapeño or leave some of the seeds and membrane intact.
- Can the corn dip be prepared in advance?
- Yes, you can prepare the dip a day before serving. Store it in the refrigerator, unbaked and covered. When ready to serve, bake it according to the instructions, adding a few extra minutes to achieve a golden and bubbly texture.
- Is it possible to freeze corn dip?
- Freezing cheesy dips is not recommended due to their creamy texture. Freezing can cause the sour cream and cheese to separate upon thawing and baking.
Tips
- Use Frozen Corn for Convenience: If fresh corn is unavailable, substitute with about a pound of frozen corn kernels. To enhance flavor, sauté them in a cast-iron skillet with a little vegetable oil, salt, and pepper until lightly charred.
- Adjust Spice Levels to Taste: The recipe calls for a single jalapeño with seeds and membrane removed for mild spice. For a spicier dip, consider adding an extra jalapeño or leaving some of the membrane intact.
- Prepare in Advance: You can make the dip a day ahead and keep it unbaked and covered in the refrigerator. When you’re ready to serve, bake it as directed, adding a few extra minutes if necessary, until it’s golden and bubbly.
- Avoid Freezing for Best Texture: Cheesy dips, like this one, tend not to freeze well due to the creamy components like sour cream and cheese, which can separate upon thawing and baking.
Equipment
- Grill Pan – If you don’t have access to an outdoor grill, a grill pan can be used to char the corn.
- Stand Mixer with Paddle Attachment – Useful for combining the cream cheese, mayonnaise, sour cream, and cheese mixture.
- Baking Dish – For baking the dip in the oven.
- Large Skillet – For cooking the vegetables.
