Hot Corn Dip

A creamy, cheesy, and delightfully tangy dip guaranteed to be the life of the party! Sweet, crunchy corn melds with gooey cheese and smoky bacon for a one-of-a-kind dip that's addictively delicious. The perfect appetizer for game day, summer cookouts, or midweek cravings!

Makes 4-6 cups

Course Appetizers, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 693kcal

Author Imma

Ingredients

4 ears of fresh corn (or one pound of frozen corn or two 15-ounce cans, drained)
2 tablespoon (28g) unsalted butter
½ teaspoon (3g) salt
¼ teaspoon (1g) black pepper
1 cup (150g) diced onion
1 cup (250g) jalapeno, finely minced
1 cup (250g) red bell pepper, diced
1 teaspoon (2-3g) smoked paprika
3-4 cloves garlic, minced
2 cup (200g) green onions, sliced (plus more for garnish)
½ cup (120ml) mayonnaise
2 cups (232g) grated Monterey Jack cheese, divided
1 cup (118g) grated cheddar cheese, divided (or a similar cheese)

Instructions

Preheat the oven to 350℉ (180℃).
Remove corn kernels from the cobs if using fresh corn. Drain corn if using canned.
Place a large, heavy skillet over medium-high heat. Then add ½ tablespoon butter and let it melt.
Add the corn, salt, and pepper. Sauté the corn, stirring occasionally, until the corn turns deep golden brown, approximately 5 minutes.
Remove from heat and place corn in a bowl. If anything sticks to the skillet, lightly wipe it with a paper towel.
Melt the remaining ½ tablespoon of butter in the same skillet. Follow with the onions, jalapenos, bell peppers, smoked paprika, and garlic. Cook, stirring often, until the onions are translucent (about 2 minutes).
Finally, add the green onions and continue cooking for about a minute or until tender.
Transfer to the bowl with the corn mixture. Add the mayonnaise, half of the Monterey jack, and half of the cheddar cheese, and mix well. Pour into a 4-inch square baking dish and sprinkle the remaining cheese on top. You can refrigerate or freeze it at this point until ready to bake.
Bake for 10-12 minutes or until bubbly and golden brown. Serve hot with taro chips or homemade tortilla chips.

Notes

Try an easy way to cut corn off the cob without getting the kernels all over your counter. Put a small bowl upside down inside a larger bowl. Stand the corn cob on it, then cut the kernels off by carefully running a sharp knife down the cob.
You can also whip up this recipe for hot corn dip in a slow cooker. Just put all the ingredients in your slow cooker and cook on low for an hour or two until hot and bubbly. Reduce heat to warm and serve.
Treat your guests to individual servings of dip by baking it in single-serving ramekins.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition