BEST HOT CORN DIP RECIPE

If you love potato chips and queso, you'll love this warm corn dip. It's like Koiso's hottest cousin. It has all that cheesy goodness, plus a bit of sweetness from the corn, lots of color from the peppers, and a bit of spicy heat. A small bowl of chilled salsa on the side provides perfect free flavors and textures. It will be a staple in every party I hope to have in the future.

What's in Hot Corn Dip?

To make this dip, I started with my spinach and artichoke dip recipe and simply replaced the spinach and artichokes with the corn and peppers, keeping the cream cheese base. Then I added some southwestern flavors, like green onions, cumin, pepper cheese, and hot sauce to really boost the flavor. result? Dips so creamy, cheesy, a little spicy you won't be able to stop eating chips.

Make It More

I always like to offer some sort of "base layer" recipe that you can add if your budget allows. If you want to go above and beyond with a hot corn dip, consider using fire-roasted corn for a more smoky flavor (I've seen fire-roasted corn at Trader Joes). You can also try sautéing some crumbled bacon or adding a bit of pico de gallo or fresh cilantro.

Can I Use Fresh Corn?

This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and plentiful. To use fresh corn in this recipe, you will need to roast, grill, or boil it before adding it to the mix. About 3 cups cooked corn kernels are needed.

Hot Dip Corn

This delicious, hot, creamy dip will be the star of the show at your next party, gathering, or barbecue. Easy to double the largest crowds!

 Prep Time: 10 mins

 Cook Time: 35 mins

 Total Time: 45 mins

INGREDIENTS

1 red bell pepper ($1.50)

1 jalapeño ($0.10)

2 cloves garlic ($0.16)

3 green onions ($0.19)

2 Tbsp butter ($0.28)

12 oz. frozen corn ($0.75)

4 oz. cream cheese ($0.35)

1/4 cup sour cream ($0.11)

2 Tbsp mayonnaise ($0.20)

1/2 tsp ground cumin ($0.05)

1/2 tsp hot sauce ($0.08)

4 oz. pepper jack cheese, shredded (1 cup) ($1.15)

2 Tbsp grated Parmesan ($0.22)

INSTRUCTIONS

Heat the oven to 375 degrees Fahrenheit. Remove the seeds and stems from the red peppers and jalapenos, then finely chop. 

Finely chop the garlic and chop the green onion.

Add butter to a large skillet and melt it over medium heat. When the butter has melted, add the red pepper, jalapeño, and garlic. Sauté over medium heat for a few minutes, or until the red pepper starts to soften.

Add the frozen corn and continue frying until the corn is hot.

Cut the cream cheese into small pieces, then add it to the pan with sour cream and mayonnaise. Stir and heat the mixture until everything melts together and becomes smooth.

Finally, add the chopped green onions, cumin, hot sauce, half of the chopped black pepper (½ cup), and Parmesan cheese. Stir until the cheese melts in the sauce.

Spread the corn dip in a 2-quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip in a preheated 375°F oven for about 20 minutes, or until the cheese is melted on top and the dip is bubbling around the edges. Serve hot.

How to Make Hot Corn Sauce - Step by Step Guide

Heat the oven to 375 degrees Fahrenheit. Remove the seeds and stems from the red peppers and jalapenos, then chop them finely. Chop two cloves of garlic and chop three green onions. Melt two tablespoons butter in a large pan over medium heat. When the butter has melted, add the red pepper, jalapeño, and garlic. Saute the peppers and garlic over medium heat for a few minutes, or until the red peppers begin to soften.

Add 12 oz. Add the bag of frozen corn to the pan and continue frying until the corn is hot.

Cut 4 oz. Crumble the cream cheese, then add to the pan along with ½ cup sour cream and 2 tbsp mayonnaise. Stir them with the vegetables until they are melted and they are soft and creamy.

Next, add the chopped green onion, 1/2 teaspoon ground cumin, 1/2 teaspoon hot sauce, 1/2 cup chopped pepper jack, and 2 tablespoons grated Parmesan cheese. Stir until everything is mixed.

Transfer the hot corn dip to a 2-quart baking dish and top with the remaining ½ cup of chopped pepper jack.

Bake the warm corn dip in a preheated 375°F oven for 20 minutes or until cheese has melted on top and the dip is bubbling around the edges.

Serve hot while the cheese is sticky and delicious!