Baked until bubbly, this Hot Corn Dip is Can’t-Stop-Eating-It addictive!
Loaded with terrific flavours and colour, this Corn Dip is made with corn, peppers, garlic, onion, jalapeño, green onions, cream cheese, sour cream and mayonnaise. And my little secret for the best Hot Corn Dip you’ll ever have is to sauté the corn until golden – it makes the flavour extra amazing!!
HOT CORN DIP – IN HOT DEMAND!
This hot corn dip may well be the highest and best use of corn. It was certainly the first dip to go at a gathering I took this to. I made a double batch and thought there was no chance that it would all go (ok ok, I was secretly hoping) but the dish was scraped clean.
I think my friends were subconsciously watching out for me and my bottom. 😂
PERFECT PARTY FOOD
I like making this Hot Corn Dip because it’s a little different to the usual suspects. Nobody ever turned me down when I showed up with a Bacon Dip or everybody’s favourite Spinach Artichoke Dip, and I often get requests for this old school 2 minute French Onion Dip made with packet French Onion Soup Mix (it’s the only way it can be done!).
Corn Dip isn’t at the forefront of people’s minds so it’s something a little different, and no one can resist it.
Well, let’s be real. Golden corn, cream cheese, more cheese. It’s pretty hard to go wrong!
HOW DO YOU MAKE HOT CORN DIP?
Hot Corn Dip can be made with canned, frozen or fresh corn. If you want to make it extra special, make the effort to use fresh corn because it browns better when sautéed.
And that, my friends, is the secret that makes this the best Corn Dip you’ll ever have!! I mean, even steamed corn is delicious. But when you sauté it until golden, that’s corn in another stratosphere. Something magical happens. It intensifies the corn flavour, the sugar caramelises.
So imagine all that amazingness mixed into a creamy, bubbly, cheese Corn Dip!!!
In addition to the corn, we’ve got all sorts of other flavourings in this. Red and green capsicum / peppers, garlic and onion which is sautéed in butter. Canned green chillies (I love the smokiness it adds!), jalapeño for a subtle kick (totally optional), and green onion for some freshness.
For the creaminess, I like to use a combination of cream cheese, sour cream and mayonnaise. I find that this combination provides the best texture (dippable without chips breaking but not too loose) and flavour (thanks to the mayo!).
HOW TO CUT CORN KERNELS OFF COB
Here’s a quick tip to stop the corn kernels flying everywhere when you cut it off the cob: either use a bundt pan or a ramekin in a bowl, stand the corn on it then cut the kernels off. The kernels will fall into the bowl our bundt pan.
I contemplated adding bacon into this.
But you know what? It doesn’t need it. The corn really carries it, and you’ve got all sorts of other flavours happening in this dip too.
Bacon would add even more flavour but it will also mean you will taste less of what’s already in this and might possibly even overpower it. And it would be such a shame to overpower the gorgeous corn flavour.
Whether you make this with fresh, frozen or canned corn, this Hot Corn Dip is still going to be an absolute ripper! Serve it with corn chips, crackers or even vegetable sticks! – Nagi x
More dip recipes
-
Guacamole (done right!) or Avocado Hummus Dip
-
French Onion Dip (from scratch) OR Retro Soup Mix 2 Minute French Onion Dip
-
Smoked Salmon Dip (flavour you can’t buy in tubs!)
-
See all Dip Recipes
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Hot Corn Dip
Ingredients
- 4 corn on the cob (large, or 5 smaller), or 500g / 1 lb frozen corn
- 4 tsp olive oil
- 2 tbsp / 30 g butter
- 2 garlic cloves , minced
- 1 large red capcsicum / bell pepper , diced
- 1 large green capsicum / bell pepper , diced
- 1 red onion , finely chopped
- 250 g / 8 oz shredded Monterey Jack cheese or other cheese of choice (Note 1)
- 1 jalapeno , finely chopped
- 250 g / 8 oz cream cheese , softened
- 3/4 cup / 170g sour cream
- 3/4 cup / 175g mayonnaise
- 3/4 tsp salt
- 115g / 4 oz can green chillies, chopped (Note 2)
- 3 shallots / scallions , finely sliced
Garnishes, optional:
- Coriander / cilantro , chopped
- Green chillies or jalapeño , sliced
- Sautéed corn
Instructions
- Preheat oven to 160C/320F.
- Cut the corn off the cob. Tip: Use bundt pan or ramekin. in large bowl, see video. If using frozen corn, no need to thaw.
- Melt 1 tbsp butter then add 2 tsp oil in a skillet over high heat. Add half the corn and half the garlic. Cook, stirring (or tossing!) for 3 minutes or until corn is golden (golden = better flavour). Transfer corn to bowl, repeat with remaining corn.
- If the skillet looks dry, add a touch of oil. Add both capsicums and onion, cook for 2 minutes until softened. Add to bowl with corn.
- Add half the cheese into the bowl, then all the remaining ingredients. Mix, transfer to baking dish.
- Top with remaining cheese. Bake 30 minutes or until golden and bubbly on top.
- Top with garnishes if desired. Serve hot with corn chips!
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
You can’t imagine the stench coming off him.
Dozer needs deodorant…. 😈
Solid recipe but I think that when you sauté the corn and veggies, adding salt and pepper elevates the flavors. Adds more dimension to the dish in my opinion.
I made this for a party and it was delicious. There was some leftover (not because it wasn’t yummy but because the dish was hot it didn’t get handed around as much) and I just had it tonight for dinner on toast with a poached egg on top, Super yummy! I used pickled jalepenos instead of green chilli. It worked well.
Hello
Can i use a few jar jalapenos instead of the green chillies?
This might sound silly but did you make this with sweet corn or regular corn? Where I come from when a recipe asks for corn it most often means regular corn.
Ok Nagi, you pretty much had me at creamy tomato bean soup (delicious) but now it’s set in stone. I am all in with these recipes! I trust you completely. One of the best parts of your site (besides the obvious:) is that I can make so many of them gluten free since I’m celiac. You don’t understand how much that means to me as a foodie. Thank you! Tonight I’m making the beef enchiladas!! I can’t wait:)
I am happy that you are enjoying cooking my recipes so much Jamie! N x
Can this be done in a crockpot?
You can but you won’t get the golden melted topping! N x
I made this for a party and can only assume it was delicious because it disappeared before I had a chance to try it! Everyone loved it!
Could this be reheated?
How long would you keep it in the fridge for?
Hi Katie – you could make this ahead and bake it the next day fresh or you could bake it and reheat. It will last a few days in the fridge. N x
My family LOVED it!! It was soo delicious. Thanks Nagi
Well….. I didn’t sauté the peppers, onions and shallots and got it all mixed together. Wish me luck 😩
Your recipes never fail! This is one of many that I have made multiple times. This corn dip has officially become a part of the Christmas Eve gathering for the last few years. It was a huge hit from day 1 and its been requested every year, ever since. I always have cilantro & sauteed jalapenos on the side for those who want it extra flavorful and spicy. I don’t think the recipe itself requires any adjustments. Season as you go, and you’re set.
Making this to serve a party of 140 people. Wish me luck.
GOOD LUCK!! N x
Could this corn dip be made the day before and refrigerated over night and then baked?
Yes 100%, just bring it out of the fridge for an hour before baking 🙂 N x
Made this 3 times already. I use Mexican corn (canned), Mexican mayo and also throw in extra half cup of Mexican Cotija cheese because I needed to use it up. The last 2 times I didn’t have much time so I just threw everything into a 9×13 pan, mixed together, and into the oven. Much easier and still so good I’ll do it that way from now on!
Made this in variation for a family party and it was the first thing gone at the buffet. People ask me to make it all of the time. Its so addicting!! I’m sure its better as instructed but I was out of time so I just threw all ingredients in a 9×13 pan in the oven and stirred it a couple of times till it was good and gooey! Thank you so much for the recipe.
I cooked this for work yesterday and everyone said that it was good, except it was lacking pepper. I used a whole Jalapeno and green chili’s as the recipe called for. I added salt but no pepper. After I tasted it, I added Tony’s cajun seasoning and black pepper and it was a lot better tasting.
Made this up at the cottage yesterday… was a hit with everyone! Will definitely be making this again!
I’m so glad you loved it Jacqualine!! N x
So good! The chargrilled capsicum sub worked so well and everyone loved it! I ate waaaaaaaay too much of it! Very addictive especially the smoky corn taste…. I will be eating your Mum’s celery pickle and ochazuke today to restore balance
I know this feeling all too well DRW 😂 N x
Making this tomorrow but wanting to clarify the Capsicums… do I just chargrill the red capsicum or do one red and one green if I can’t get the US chopped chilles ?
Hi DRW, if you want to sub the chopped chillies, just chargrill a red (and green if you want) capsicum 🙂 N x
Nagi can yoghurt substitute mayo and sour cream In this recipe?
Hi Joy, yogurt can sub the sour cream but you’d still need the mayo here – N x