hot corn dip

For a hot dip recipe that will please a crowd, try this easy, cheesy Hot Corn Dip. This make-ahead appetizer idea can feature frozen, canned, or fresh corn so you can share it any time of year.

Hot Corn Dip

butter (plus more for buttering the dish)

(12 ounce) bags frozen corn ((see note 1))

red bell pepper (stemmed, seeded, and finely diced)

onion

jalapeño peppers (stemmed,

Salt and black pepper

garlic (minced)

cream cheese (softened)

mayonnaise

sour cream

mozzarella cheese (shredded (see note 2))

(4 ounce) can green chiles (drained (see note 3))

scallions (thinly sliced,

chili powder

cilantro

tortilla chips (for serving)

Preheat oven to 400 degrees. Rub a baking dish or oven-proof skillet with butter.

In a large skillet over medium-high heat, melt butter until foaming. Add corn, bell peppers, onion, jalapeño, and 1 teaspoon salt and cook until softened, about 7 to 10 minutes. Stir in garlic until fragrant, about 30 seconds. Remove from heat and cool 5 minutes.

Meanwhile, in a large bowl combine cream cheese, mayonnaise, and sour cream until completely smooth. Stir in half the mozzarella cheese, green chiles, scallions, and chili powder. Carefully fold in corn mixture and season to taste with salt and pepper.

Spread into prepared baking dish and top with remaining 4 ounces mozzarella. Bake uncovered until hot and bubbly, 20 to 25 minutes. Remove from oven and garnish with scallions and cilantro if desired. Serve hot with tortilla chips.

Recipe video above. Bubbly, creamy and bursting with flavour! The secret that makes this so good is to saute the corn! Serve with corn chips, crackers or even veggie sticks.

corn

olive oil

tbsp / 30 g butter

garlic (, minced)

red capcsicum / bell pepper (, diced)

green capsicum / bell pepper (, diced)

red onion (, finely chopped)

jalapeno (, finely chopped)

250 g / 8 oz cream cheese (, softened)

salt

/ 4 oz can green chillies, chopped ((Note 2))

shallots / scallions (, finely sliced)

Coriander / cilantro (, chopped)

Green chillies or jalapeño (, sliced)

Sautéed corn

Preheat oven to 160C/320F.

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.

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.

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.

Add half the cheese into the bowl, then all the remaining ingredients. Mix, transfer to baking dish.

Top with remaining cheese. Bake 30 minutes or until golden and bubbly on top.

Top with garnishes if desired. Serve hot with corn chips!

The very best four cheese hot corn dip recipe flavored with jalapeño is a showstopper appetizer served with corn chips

Cheesy Hot Corn Dip

250 g (½lb) cream cheese (room temperature)

mozzarella (grated)

cheddar cheese (grated)

Parmesan cheese (grated)

garlic

½ tsp chilli flakes

jalapeno (finely chopped)

tbsp chives (finely chopped)

oregano

½ tsp pepper

salt (to taste)

Preheat the oven to 180°C/350°F.

Start by combining the corn, room temperature cream cheese, grated cheeses, jalapeño, garlic, chilli and herbs.

Season to taste with salt and pepper in a large bowl. Stir until mixed.

Transfer the dip mixture to a baking dish or skillet then top with a little extra grated mozzarella. 

Place the dip in the oven and allow to bake for 15 minutes until golden brown and bubbling.

Remove from the oven and allow to cool for 10 minutes. Garnish with fresh cilantro/coriander and sliced jalapenos.

Serve the hot corn dip with corn chips, tortilla chips or slices of baguette.

Our super loaded hot corn dip recipe is a rich and cheesy baked party dip that will make an all-star out of you.

salted butter

½ red onion, finely chopped

jalapeño,

garlic cloves,

(11-ounce) cans Mexicorn (also called southwest corn

cheddar cheese, shredded

Monterey Jack or mozzarella cheese, shredded

cream cheese, softened

green chilies, chopped

sea salt

sugar

Fresh cilantro, chopped

Fritos scoops or tortilla chips,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Preheat the oven to 350°F with a rack in the center position.

Melt the butter in a large cast-iron or ovenproof skillet. Add onion and jalapeno and cook, stirring, until the onion is softened, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 more minute.

Stir in the Mexicorn, half of the cheddar, half of the Monterey Jack, cream cheese, sour cream, mayonnaise, green chilies, salt, sugar, and chili powder. Top with the remaining cheddar and Monterey Jack. Bake for 30 minutes, or until the cheese is golden and bubbly.

Top with cilantro and serve with chips alongside.

So so good  perfect consistency.  I might try part pickled jalapeños next time to give it a little acid.  But yum, good party food.

Ay, ay, ay, when will I not be craving this?

Top 4 hot corn dip recipes from across the web

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Hot Corn Dip

Hot Corn Dip

Cheesy Hot Corn Dip

Hot Corn Dip

Top 4 hot corn dip recipes from across the web

The most viewed hot corn dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Corn Dip

Hot Corn Dip

Cheesy Hot Corn Dip

Hot Corn Dip

The most viewed hot corn dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine