Baked Corn Hot Cheese Dip (Printable Version)
# What You'll Need:
→ Vegetables
01 -
600 g fresh corn kernels or canned corn, drained
02 -
1 medium yellow onion, finely chopped
03 -
1 small red bell pepper, diced
04 -
1 small green bell pepper, diced
05 -
2 cloves garlic, minced
06 -
4 green onions, sliced, divided
07 -
50 g pickled jalapeños, finely chopped
08 -
60 g diced green chiles
→ Dairy & Base
09 -
225 g cream cheese, softened
10 -
120 g sour cream
11 -
60 g mayonnaise
12 -
60 g parmesan cheese, grated
13 -
200 g pepper jack cheese, grated, divided
→ Seasonings & Oils
14 -
2 tablespoons olive oil
15 -
0.5 teaspoon chili powder
16 -
0.5 teaspoon salt
17 -
0.25 teaspoon ground black pepper
18 -
1 tablespoon unsalted butter, for greasing
# Step-by-Step Directions:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add corn and cook undisturbed until browned on both sides, about 3 minutes per side. Transfer to a bowl and set aside.
02 -
In the same skillet, heat the remaining 1 tablespoon olive oil. Add onion, red and green bell peppers, garlic, and half the green onions. Sauté until soft and translucent, 6–7 minutes. Remove from heat.
03 -
In a large bowl, beat softened cream cheese, sour cream, and mayonnaise with a hand mixer until smooth.
04 -
Add chili powder, salt, and black pepper to the cream cheese mixture. Fold in sautéed vegetables, browned corn, pickled jalapeños, diced green chiles, parmesan cheese, and half of the grated pepper jack. Stir until thoroughly combined.
05 -
Grease a 33 x 23 cm baking dish with butter. Spread corn mixture evenly in the dish. Top with remaining pepper jack cheese. Bake in a preheated oven at 175°C for 30 minutes, until bubbly and golden.
06 -
Garnish with the reserved sliced green onions. Serve hot with crudités and crackers.
# Helpful Notes:
01 -
For optimal flavor, use fresh corn sliced from the cob during corn season. Frozen or canned alternatives also work when fresh corn is unavailable.
02 -
You can prepare the dish up to two days in advance, cover, and refrigerate before baking.
03 -
Leftovers keep for up to 4 days refrigerated and can be reheated in the microwave; stir to recombine if separated.