This amazing cheesy hot corn dip recipe is adapted from my wonderful mother in law’s. It is one of many positive things that she has brought to my life. This dip makes a perfect snack, especially when you crave something warm and substantial – AKA all the time, for me. It also tends to be a hit at parties and get togethers, for good reason.
Best uses for cheesy corn dip
This is technically a chip dip but don’t let that stop you from applying it differently.
- Ok, obviously it is great with tortilla chips. Besides, it’ll make you pretty popular at a party.
- Tuck some of this creamy corn into chicken tacos to make them more substantial.
- Quesadillas are great with seasoned corn and since they also have tons of cheese, this is a no-brainer.
- Roll melty corn into your enchiladas; you won’t regret it.
Variations
Cheeses: My favorite cheeses for this dip are cheddar and Monterey jack. Other cheeses that could work well are pepper jack and gouda.
Creamy base: The base of this dip is mayonnaise and sour cream. In a pinch, substitute the base with softened cream cheese or Greek yogurt. If you substitute the base be sure to add enough of them to fully coat the corn and other vegetables.
Spices: To make this dip spicier, increase the amount of jalapeño and cayenne, and add in a few dashes of hot Hungarian paprika. Add a little chili powder and cumin for a more southwestern feel. Alternatively, toss in cilantro and a splash of lime, just before serving, to brighten the flavor.
FAQs
This dip freezes well. It can be frozen either before or after baking. Either way, allow the baking dish to sit out for 30 minutes or so before putting it in the oven. If you freeze it before baking, cover the dish with aluminum foil and bake for about 20 minutes, then remove the foil and cook for an additional 15 minutes. If you freeze it after baking, leave the foil on the baking dish for the full 35 minutes. If the dip is still not fully warmed, put it back in for another 10 minutes. Alternatively, heat smaller frozen portions by warming it in the microwave, stirring between 30 second increments.
Consume this cheesy hot corn dip within 5 days. If you leave it out for a party, this will reduce the time you can safely store the dip. If you can’t finish all of it, it freezes well, so save it for later!
Fresh, frozen, or canned corn will all work for this dip. The most important factor is drying the corn off as well as you can prior to cooking it. Dryer kernels are easier to brown.
Looking for more party recipes? Check out my list of make-ahead party foods!
Take the time to make this recipe your own. There are a lot of things out of your control in this life, but this does not have to be one of them. So, make yourself a pan of cheesy hot corn dip, then take a moment to remind yourself that your snacking game is ridiculously on point.
Keep your belly full, your mind engaged, and your heart open.
Lillian
Creamy Cheesy Corn Dip
Ingredients
- 3 tbsp butter divided
- 2 cups fresh, canned, or frozen corn kernels* blotted dry
- ½ yellow onion diced
- ⅓ cup red bell pepper diced
- 1 jalapeño deseeded and minced
- 3 cloves garlic minced
- ¼ cup mayonnaise
- ¼ cup sour cream**
- ¾ cup monterey jack cheese*** shredded
- ¾ cup cheddar cheese shredded
- 1 tsp cayenne
- ½ tsp onion powder
- 1 tsp salt divided
- ¼ tsp pepper
Instructions
- Pre-heat oven to 425°F
- Lightly oil an 8×8 baking dish with cooking spray.
- Pat corn dry with a towel.
- Heat 2 tbsp of butter in a large pan over medium heat.
- Add corn to the pan with ½ tsp of salt.
- Cook corn until the edges begin to brown slightly, stirring occasionally.
- Season the corn with pepper then pour it into a large bowl.
- Heat 1 tbsp of butter in the pan.
- Add onion to the pan and cook for about 5 minutes.
- Mix in bell pepper and ½ tsp of salt and cook for another 2-3 minutes.
- Add the jalapeño and garlic to the pan and cook for another 2 minutes.
- Pour vegetable mixture into the bowl with the corn.
- Mix in mayonnaise, sour cream, monterey jack, cayenne, and onion powder.
- Pour corn mixture into the baking dish and distribute evenly.
- Sprinkle cheddar over the top of the corn dip.
- Bake for ~20 minutes. If the cheese is not browned enough for your taste, turn on the broiler for 2-3 minutes, until browned.
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