Creamy Corn Dip That Will Vanish at Your Next Party
This creamy corn dip is an irresistible crowd-pleaser that brings joy to any gathering with fresh corn, cheeses, and vibrant sautéed veggies.
Equipment
- Skillet
- Baking dish
- bundt pan
Ingredients
For the Dip
- 4 large Corn on the Cob or 500g frozen; sauté until golden for best flavor
- 4 tsp Olive Oil for sautéing
- 2 tbsp Butter to enrich flavor
- 2 cloves Garlic minced
- 1 large Red Capsicum diced
- 1 large Green Capsicum diced
- 1 finely chopped Red Onion
- 250 g Monterey Jack Cheese shredded; can substitute cheddar
- 1 Jalapeño finely chopped, optional
- 250 g Cream Cheese softened
- 3/4 cup Sour Cream avoid low-fat for best results
- 3/4 cup Mayonnaise
- 3/4 tsp Salt
- 115 g Canned Green Chillies chopped
- 3 Scallions/Shallots finely sliced
Optional Garnishes
- Chopped coriander/cilantro for garnish
- Sliced green chillies or jalapeño for added heat
- Sautéed corn for added texture
Instructions
How to Make Hot Corn Dip
- Preheat the oven to 160°C (320°F).
- Cut the corn off the cobs using a bundt pan or a bowl to catch any flying kernels.
- Sauté half of the corn and half of the minced garlic in a skillet with melted butter and olive oil until golden brown, about 3 minutes; reserve this mixture in a bowl.
- Add more olive oil if necessary, then sauté the diced red and green capsicum along with the chopped onion for 2 minutes, or until softened. Mix them into the corn bowl.
- Mix in half the Monterey Jack cheese, then combine cream cheese, sour cream, mayonnaise, jalapeño, salt, and the canned green chillies until well blended.
- Transfer the mixture to a baking dish, top it with the remaining cheese, and bake for about 30 minutes until golden and bubbly.
- Serve hot with corn chips, crackers, or fresh vegetable sticks. Garnish with scallions or cilantro if desired.
Notes
This dip can be prepped the day before; refrigerate before baking and reheat in the oven before serving.