Irresistible Creamy Corn Dip Perfect for Any Gathering
This corn dip is a creamy, cheesy delight that is perfect for any gathering and will keep everyone coming back for more.
Equipment
- - Skillet
- - Baking dish
- bundt pan
Ingredients
For the Dip
- 4 ears Corn on the Cob or Frozen Corn
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 2 cloves Garlic minced
- 1 cup Red Capsicum diced
- 1 cup Green Capsicum diced
- 1 medium Red Onion diced
- 2 cups Monterey Jack Cheese shredded
- 1 medium Jalapeño diced
- 8 ounces Cream Cheese softened
- 1 cup Sour Cream
- 1/2 cup Mayonnaise
- 1 teaspoon Salt
- 1 can Chopped Canned Green Chillies optional
- 2 tablespoons Shallots or Scallions
- Garnishes chopped coriander, extra jalapeños, or sautéed corn (optional)
Instructions
How to Make Hot Corn Dip
- Preheat the oven to 160°C (320°F).
- Cut the corn off the cob using a bundt pan or use frozen corn.
- Heat butter and olive oil in a skillet over high heat. Sauté half of the corn and garlic until golden brown, about 3 minutes.
- Sauté the remaining corn and garlic in the same way.
- Cook diced capsicum and red onion until softened, approximately 2 minutes.
- Combine the sautéed ingredients in a large bowl with half of the shredded cheese and the rest of the ingredients. Mix thoroughly.
- Transfer the mixture to a baking dish, spreading it evenly.
- Top with the remaining shredded cheese and bake for 30 minutes, or until the dip is golden and bubbly.
Notes
Garnish with fresh chopped cilantro or additional jalapeños for added color and flavor.