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This hot baked corn dip is a crowd-pleasing appetizer that makes any gathering feel festive. Sautéed sweet corn, colorful peppers, and fragrant garlic are layered with a creamy mix of cheeses, then tucked under a blanket of melty pepper jack for the ultimate cheesy comfort. It is perfect for game day, cozy holiday spreads, or those summer nights when you have fresh corn to use up.
The first time I brought this to a Super Bowl party, people practically scraped the dish clean. It has become my go-to when I want something warm and comforting that is guaranteed to impress.
Ingredients
- Corn: Fresh brings the sweetest flavor sliced straight from the cob if in season or use canned for convenience both work great but check for quality kernels that are plump and bright
- Peppers: A vibrant mix of pickled jalapenos diced green chiles red and green bell peppers gives just enough kick and color look for glossy unblemished peppers
- Onion: Yellow onion turns sweet and soft when sautéed but red or white onions work well too choose firm onions with dry skins
- Garlic: Fresh is best for big flavor avoid pre-minced jarred garlic as it loses its punch
- Green Onion: Adds freshness throughout and as a garnish choose stalks that are crisp and bright green
- Cheese: Parmesan and pepper jack offer both sharpness and melt choose blocks to grate yourself for best melting and flavor Monterey jack can be used to skip the spice
- Mayo Sour Cream and Cream Cheese: These blend to make the dip ultra creamy full-fat versions give the richest result make sure cream cheese is softened first
Step-by-Step Instructions
- Prepare the Corn:
- Pour a spoonful of olive oil into a large skillet then scatter the corn in an even layer. Let the kernels cook undisturbed for about three minutes to develop a golden brown color before flipping and browning the other side for another three minutes. Remove and set aside to cool
- Sauté the Aromatics:
- Into the same skillet add a bit more olive oil then stir in chopped onions red and green peppers garlic and half the green onions. Cook over medium heat stirring often until they soften and turn translucent about six to seven minutes
- Mix Creamy Base:
- In a large mixing bowl blend softened cream cheese mayo and sour cream using a hand mixer or sturdy spatula until the mixture becomes smooth with no lumps
- Combine and Season:
- Into the creamy mixture toss in salt black pepper and a pinch of chili powder then add the sautéed corn vegetable mixture pickled jalapenos and diced green chiles. Next stir in the grated parmesan and half the pepper jack cheese making sure everything is evenly combined
- Bake the Dip:
- Fold the dip mixture gently until streak free before spreading it evenly into a baking dish brushed with butter. Sprinkle the remaining pepper jack cheese over the top to create a melty cheesy layer. Bake at three hundred fifty degrees for about thirty minutes until bubbly and golden
- Finish and Serve:
- Once baked scatter the remaining green onions over the top for freshness. Let it cool just long enough to set before scooping with tortilla chips
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My favorite part is the cheesy crust on top and how the sweet corn flavor comes through even against all that creaminess. Once at a family get together I barely set the dish down before cousins and aunts alike were lining up with chips in hand.
Making Ahead and Storing
If you want to prep in advance just assemble everything together in your baking dish wrap it up tightly and pop it in the fridge for up to two days. When you are ready to serve pull it out and let sit on the counter for half an hour before baking. Leftovers keep well for up to four days tightly covered in the fridge. Reheat in the microwave in short bursts giving a quick stir if it separates a bit.
Ingredient Swaps
No pepper jack cheese? Monterey jack is a perfect mellow substitute. If red bell peppers are missing use extra green bell pepper or even diced poblano. Frozen corn can also stand in for fresh or canned simply thaw and drain first. If you want to make it vegetarian friendly be sure to check your parmesan or substitute with an extra shop bought hard cheese.
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Serving Ideas
Tortilla chips are the classic but this dip is terrific alongside carrot sticks celery spears or cucumber rounds for a crunchy fresh contrast. I like sprinkling with extra green onions to brighten everything up just before serving.
Corn Dip Traditions
Hot corn dip is a staple at sporting events and potlucks across the US drawing inspiration from Tex Mex flavors. The cheerful mix of peppers and cheese nods to Mexican street corn while the cream cheese base is pure American comfort. It fits right into any gathering where folks gather around a warm cheesy dish.
Commonly Asked Questions
- → Can you prepare this corn dip ahead of time?
Yes, you can combine all ingredients and refrigerate the unbaked mixture up to two days in advance. Bake when ready to serve.
- → What kind of corn works best?
Fresh corn cut off the cob delivers the most flavor, especially in season, but canned or frozen corn are great alternatives year-round.
- → How should leftovers be stored?
Place leftovers in an airtight container and refrigerate for up to four days. Reheat in the microwave, stirring to recombine if needed.
- → What are good dippers to serve with this dish?
Tortilla chips, sliced baguette, crackers, or crunchy veggie sticks like carrots and celery make excellent choices for scooping.
- → Can the heat level be adjusted?
Yes, control spiciness by choosing mild peppers and omitting pickled jalapeños or using Monterey Jack cheese instead of pepper jack.