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
- Hummus
- French Onion Dip (from scratch) OR Retro Soup Mix 2 Minute French Onion Dip
- Cheese and Bacon Dip
- Spinach Artichoke Dip
- Mexican Queso Dip
- Smoked Salmon Dip (flavour you can’t buy in tubs!)
- See all Dip Recipes
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…. 😈
Hi Nagi, I made this for my work department’s holiday pot luck – it was a huge hit – everyone loved it. I forgot to put in the canned green chiles, but it was still muy delicioso!
I’m so glad it was a hit Margie!
I catered for my daughter’s 30th birthday party last week and mostly used your recipes. All finger food for 35 people. Everyone at the party thanked me repeatedly for cooking amazing food, I couldn’t believe the praise. This dip proved to be the outstanding winner (I used the jar of capsicum instead of the tinned chillies). Thank you so much for your website,
Woah that’s the best compliment Karen!!
SO GOOD!! so worth it to make it from scratch. Another winner!
YES! One of those cannot-stop-eating recipes!
Nagi, If you haven’t discovered this since posting, Monterey Jack is usually available at Costco in Australia. It comes in 2lb (907g) bricks. Very good value too. Thanks for all the yummy recipes!
Hi Bridget, yes I know but the only Costco near me is over an hour away!! I really only go there for Monterey Jack 😂
Hi Nagi,
Please confirm that this recipe can be put together in advance (or not) without being cooked. If so can it be made 1 day in advanced? What is your recommendation?
I appreciate your advice.
Hi T, yes you could put it together and then when ready to serve, bake as per step 7 – N x
Thank you for the assistance and response!
It was sensational and heated leftovers even more delicious!
Terrific Nansi!
I make your recipes all the time! Honestly I am your biggest fan haha :D. This dip did not disappoint, so creamy and enjoyable with all the different peppers. My family loved it.
Awesome Jessica, thanks for letting me know!
How much frozen corn do you use in the hot corn dip? Looks delicious .
Hi Charlotte! It IS so so good 🙂 500g/1 lb (it’s in italics in the ingredients list next to corn , really need to fix the font!) N x
I didn’t notice I was out of corn so I used hominy! OMS! Wonderful! I drained the hominy and fried it. Left out red pepper (hubs doesn’t like) but did everything else. More than one request for recipe and to explain what hominy is lol.
Woah that’s great!! I’ll have to try it!
Nagi,
Love your work!!!! Your recipes are always good, always work and always easy.
The ebooks are brilliant. I wish I could get hardcopies in the shops. Will that ever happen?
I wish I ate as well as Dozer 🙂
Thanks so much! Maybe a book in the future, who knows!
What a stunning, divine dip. A firm family favorite. Thank You.
Verity
FANTASTIC!!! So glad you enjoyed this Verity, thanks for letting me know! N x
I made this for a work morning tea and it was a big hit! So many people asked for the recipe I directed them to your wonderful website. Thank you.
In the video it looks like you are using a portable gas stove/cooktop. Is that right? If so can you tell me the brand? We live in Texas and have only electricity. I miss my gas cooktop so much.
Thank you!
Pam
A great recipe !!! Thanks Nagi
That’s wonderful to hear Regina! Thanks for letting me know! N x ❤️
You make me laugh! Good start of the week with your walking in the bush story. : )
The giant lizards…. I shudder at the memory 😭
Yum, this looks so tasty. Dozer looks like too much of an angel to have any stink about him. Surely he smells like lemons and limes 😀
Angel he may look like but a stinker he most definitely is. 😷
I stumbledon your blog and just wanted to say love it!. The first post i saw was a recipe noted as ,no mess. You mentioned not liking to do dishes and I wanted to high-five you. I enjoy reading you stories and the recipes look delicious. I will definitely be a “frequent flier” on you blog. 🙂 – a new fan from the states
I’m so glad you are enjoying my blog Amy! Thanks for taking the time to message me! N xx
Nagi, I can understand your screams of terror when you come across lizards, snakes, huge spiders etc. Thank goodness we don’t have those things here in NZ.
My family will certainly agree that I am like that when it comes to various big insects such as Wetas and more so Huhu
Beetles, especially when they are flying. I found a Huhu Beetle inside when I was on my own once. It became deceased after I had emptied a can of Fly spray on him and turned it from being brown in colour to a dense white. Mission achieved. Crickets don’t worry even when they take flight. Perhaps they look nicer.
I hope your throat repairs itself soon. Have a good day.
Jean B
Jean – so…. the reason I’m doing so much hiking at the moment is to train for a 3 day walk in March in NZ!!! The Hollyford Track. I can’t wait! And YES I researched to see the critter spotting risk and was delighted to read that there’s NONE!!!!
To the person who commented about rating only after making the recipe, I’m with you. I think it’s a more accurate judgement of any recipe. However, Nagi hasn’t failed me. I made this tonight for Super Bowl and it’s delicious. The only I will make next time is adding some salt. I did not use fresh jalapeño as my little girl was eating it, too but the heat is definitely necessary. Finally, this recipe made too much for my family of three that I froze some (pre-baked) in oven-safe glass containers. I’m sure it will taste just fine. Thank you Nagi! P.S. made this along with your oven baked crispy wings 🙂
Hi Vikz! I understand your view on this, I grapple with the issue myself and feel the same when I see recipes on other sites! I’m so glad you enjoyed this Vikz! N xx