Alright, friends. This recipe for hot corn dip was originally shared with you back in 2008, but I’m updating it now in 2016 with some new photos and a video. The original photos were pretty horrendous, and this dip is way too delicious to look so ugly. 😉
This is one of those dip recipes that I make over and over again. Like my skinny pool dip, it gets rave reviews and is always one of the first things to go!
The dip is full of creamy melty cheese, onions, peppers, and plenty of corn! I like this best with fresh corn cut off the cob, but I often cheat and use a can of corn. I mean, I’m lazy. You all know that about me, don’t you?
The last time I made this was at one of our family get togethers and everyone was munching on it with chips before the meal. When dinner was served, a couple people put spoonfuls of this dip on their plate and ate it with their fork. It made me laugh, but really…it’s not super heavy like a traditional dip. It’s more vegetables than anything, so go ahead. Eat it with a fork. I won’t judge you!
Also, this is one of those foods that onion haters cry about. They can see how delicious it looks and they really want to dig in, but it’s full of onions. Normally I feel bad for the onion haters. I mean, if you’d stop being so picky, your life would be so much more delicious. But on this dip? No. I’m happy they exist, because that means there is more dip for me!
That probably makes me a bad person, doesn’t? It’s okay. I’ll go console myself with a bowl full of hot corn dip and a bag of Tostitos.
And now, for your viewing pleasure, I present you one of the worst photos I’ve ever taken:
Doesn’t that just make you want to dig right in? Haha!
Here’s to growth! And better lighting! And an understanding of how my camera functions. 😉
Hot Corn Dip
Ingredients
- 2 tablespoons butter, divided
- 2 cups fresh or canned corn
- 1/2 cup yellow onion, diced
- 1/4 cup bell pepper, diced
- 1/4 cup green onions, chopped
- 1 jalapeno, diced
- 1 clove garlic, minced
- 1/4 cup mayo
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups shredded monterey jack cheese
- 1 cup shredded cheddar
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Heat a 10 inch oven-safe skillet (such as cast iron) over medium heat. Add 1 tablespoon of butter and let melt.
- Add the corn to the skillet. Season with salt and pepper to taste. Cook for about 5 minutes, until corn starts to brown, stirring occasionally. Remove the corn to a large bowl and set aside.
- Melt the remaining 1 tablepoon of butter in the pan and add onions and bell pepper. Cook for about 5 minutes, until onions are soft.
- Add in the jalapeno, green onions, and garlic. Cook another two minutes.
- Dump jalapeno and onion mixture into the bowl of corn. Add in the monterey jack cheese, mayonnaise, and cayenne pepper. Stir to combine.
- Return the corn mixture to the skillet or place in an 8x8 baking dish and top with shredded cheddar cheese.
- Bake for about 15 minutes, or until warmed through and bubbly.
- Serve warm with tortilla chips, crackers, and fresh vegetables, for dipping.
kelli says
God bless you. I am going to the store RIGHT NOW to get some monterey jack and corn. And probably Fritos because those sound like they would be good with this too. I make a cold corn dip that is similar, but this one sounds excellent too.
Leslie says
Yay! Your cooking blog! I’m so glad you started it. And I’m super impressed with how good your pictures are. Every time I try to take photos of food, it looks like a still shot of a television show in the 80s.
gaga says
Yum, this looks so creamy and yummy! Great for holiday parties. I’m bookmarking this to make in the future. Thanks!
Kevin says
Hot corn dip is amazing stuff!
Amber says
Oh my. This looks deadly and delish at the same time.
I stumbled onto your blog, and it reminds me so much of my own! I love all your posts!
I am in serious need of someone to physically teach me how to make pie crust. My Nanny’s all the way back in Texas, and I haven’t met anyone in New Jersey that actually cooks from scratch. When they hear I make my own butter, I usually get blank stares.
You don’t live anywhere near Northern New Jersey, do you?
Christine says
What a wonderful blog. Your writing style is wonderful!
This dip looks fabulous! I have a newly vegetarian teenage daughter, so I can’t wait to make this for her this weekend.
I feel exactly the same way about butter. It’s a love affair really. Although bacon runs a close second. Shhhh, don’t tell the vegetarian.
Michelle says
That looks seriously good! I am going to make that for Super Bowl Sunday! I am not a mayo fan though so I will use sour cream instead. Butter, sour cream , and cheese. Doesn’t get better than that!
Ashley says
Ooo yum!! Looks so good. I saw this on Kevin’s site awhile ago but forgot about it so thanks for reminding me! I’ll have to make it on a day I have lots of people to share it with.
Kay says
This looks crazy good! Bookmarking it so I can make it soon.
UK Foodie says
That looks great, will definately be trying this one! Thanks for sharing.
Heather says
This sounds and looks so good!! I can’t wait to try it.
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oh i just love cooking and eating. i love to cook pasta recipes and the like.-*`
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me and my husband loves cooking and we love to taste lots of food stuffs too’.`
Hai Niten says
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Eva says
This looks amazing and I too share all kudos offered by other commenters, however I find your frequent misuse of “your/you’re” very distracting.
gn images says
I need this tonight??
Allison says
At what temperature do you bake the corn fish? You didn’t state that in the recipe.
Thanks!
Karly says
Oh goodness, that was an old recipe that was written terribly (still a fav in our house though). I just updated it to be more clear. It bakes at 350. 🙂