Hot Corn Dip

Essential Super Bowl food – a big batch Hot Corn Dip that’s made for eating with eyes glued to the TV screen. Corn sautéed until golden is magical and that’s the essential component that makes this dip utterly addictive. And head over here for all my Super Bowl food!

My throat is absolutely killing me – scratched raw from yelling and screaming. But not at the TV screen. From shrieking with fear for the better part of a 3 hour bushwalk.

I like to think I’m not a total sissy generally, but when it comes to (some) wildlife and creatures, most especially snakes, lizards and big spiders, I turn into that girl. The girl who won’t leave the house because in the path between the front door and the car, there’s a snoozing giant blue tongue lizard (rampant across Australia).😭 The girl who will literally jump up onto the couch and start whimpering with fear when a giant spider scuttles across the floor.😭

The girl who, when a giant possum jumped onto Dozer’s back, shrieked and leaped back, clutching her friend, and was too paralysed with fear to do anything to help Dozer who was spinning around and around, trying to get the possum off him.😭

So this girl is highly unimpressed that the bushwalk she did yesterday was not appropriately signposted with warnings: GIANT WATER DRAGONS WILL BE RAMPANT ALONG THIS ENTIRE WALK and will come very close to you, be careful not to step on them, and just reiterating, there will be MANY of them.

Screaming at the rustle of leaves as yet another one darted away within touching distance of my feet.😭 Freezing with fear every time I saw one on the path ahead.😭 Clutching my friend and whimpering, very near tears, as we scooted past a tree on the narrow path with a lizard on it AT HEAD HEIGHT.😭 Desperately begging my friend to leave the path and try to climb our way back up to a road or anything, ANYWHERE other than along the river.😭

It’s been a long time since I shrieked so much.

Hence – sore throat. Completely unrelated to any form of sport viewing.

I should stay in the kitchen and make Hot Corn Dip. So much safer. 😉

Ahh corn. One of my favourite vegetables. Even steamed corn is delicious – I’ll happily munch away at a cob even without slathering with butter.

But when you sauté it until golden, that’s corn in another stratosphere. Something magical happens. It intensifies the corn flavour, the sugar caramelises.

And that, my friends, is what makes this Hot Corn Dip so good.

Yes, 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 will 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!

I use fresh corn cobs in this but in all honesty, I’ve made it plenty of times with frozen and as long as you get a good quality one, this Hot Corn Dip is still going to be an absolute ripper. – Nagi x

PS Just so you don’t think I’m a total princess, I love sleeping on dirt, I’ve had my fair share of roughing it in the wild and I’m all about getting my hands dirty, in and out of the kitchen. I just don’t like… you know…. snakes, spiders, sharks, non-cuddly wildlife. It is such a shame that Australia is home to more deadly snakes and spiders than anywhere else in the world… (not to mention the sharks, crocs etc etc).

5 from 14 votes

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Hot Corn Dip

Prep

10 mins

Cook

45 mins

Total

55 mins

 

Essential Super Bowl Food - make ahead big batch, eat with eyes glued to TV. Best to use corn off the cob BUT good quality frozen is just fine. Sautéed corn until golden is magical and it's what makes this dip so good! Don't load it up too much with add ins like bacon etc otherwise you'll lose the flavours that are meant to shine. 🙂 Recipe VIDEO below. More Super Bowl Food this way!

Servings: 12 - 15 people

Calories: 279 kcal

Author: Nagi

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

1. Preheat oven to 160C/320F.
2. 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.
3. 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.
4. 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.
5. Add half the cheese into the bowl, then all the remaining ingredients. Mix, transfer to baking dish.
6. Top with remaining cheese. Bake 30 minutes or until golden and bubbly on top.

7. Top with garnishes if desired. Serve hot with corn chips!

Notes

1. Monterey Jack is my favourite cheese to use in this dip, but is sadly not always accessible here in Australia (Harris Farms, please bring it back permanently!!!). So I usually use cheddar, or tasty cheese (an Australia cheese). Pepper Jack, Gruyere, Provolone and Swiss would also be terrific. Mozzarella is great for the topping but I don't feel it has enough flavour for the stir through, but it will work just fine if that's all you have.

2. Chopped Canned Green Chillies are sadly not standard stock in Australia supermarkets. I bring back dozens and dozens of cans every time I go to the states. The chilli is not spicy, it tastes more like charred green capsicum / bell peppers. I love the mild smokey flavour that it adds to this dip.

The best substitute is to skip the fresh red capsicum and replace it with 260g chargrilled capsicum, drained and chopped. This will yield a very similar end result.

Otherwise, just skip the green chillies and I absolutely promise you that this is still a ripper of a dip that everyone will scoff down!

3. Nutrition per person, assuming 15 servings.

WATCH HOW TO MAKE IT

LIFE OF DOZER

You can’t imagine the stench coming off him.

Dozer needs deodorant…. 😈