Hot Corn Dip

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. Either way, people always ask for the recipe.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 108kcal

Author Karly Campbell

Ingredients

2 tablespoons butter divided
2 cups fresh or canned corn
1/2 cup diced onion
1/4 cup diced bell pepper
1/4 cup chopped green onion
1 medium 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.
Add the corn, monterey jack cheese, mayonnaise, and cayenne pepper to the skillet with the vegetables and stir to combine.
Sprinkle with cheddar cheese.
Bake for about 15 minutes, or until warmed through and bubbly.
Serve warm with tortilla chips, crackers, and fresh vegetables, for dipping.

Video

Notes

You may add more or less jalapeno to taste, depending on how spicy you like things.

We use a cast iron skillet so that it can go from stove to oven. If you're not using an oven safe skillet, transfer the dip to an 8x8 baking dish.

Nutrition