Hot Corn Dip: a mouthwatering party appetizer for feeding a crowd
The next time you're hosting a big group for a party, whip up this delicious, easy-to-make hot corn dip. Packed with tender sautéed corn and bell peppers mixed into a creamy, cheesy, spicy dip, this is one irresistible appetizer that's sure to disappear quickly.
It's a killer recipe for game day gatherings and super easy to double or triple up. Serve your hot corn dip with your favorite snacks. Tortilla chips, pita bread, crackers, flatbread, pretzels, and slices of artisan bread are fabulous ways to enjoy hot corn dip.
Tips for Making Easy Hot Corn Dip
You can use frozen corn instead of fresh corn on the cob. If you decide to use frozen corn, you'll need one pound.
To bring out the best flavor in your hot corn dip, cook the corn kernels until golden brown.
For a healthier hot corn dip, use Greek yogurt instead of mayo.
Any cheese works. Instead of Monterey Jack, use mozzarella, provolone, Swiss, cheddar, or goat cheese (if you like a bit of tanginess in your dip).
Garnishes are a great, simple way to take your hot corn dip to the next level. Top your dip with chopped cilantro, parsley, sliced pickled jalapenos, green chilis, or crispy fried bacon.
How to Store Hot Corn Dip
Place leftover hot corn dip in an airtight container and store it in the fridge for up to 4 days. Because of all the dairy in this recipe, it's not recommended that you freeze hot corn dip.
How to Make Hot Corn Dip
Preheat your oven to 320F. Lightly grease a casserole dish with cooking spray. Set aside.
Preheat your oven to 320F. Lightly grease a casserole dish with cooking spray. Set aside.
Cut the corn kernels off the cob. Heat 1 tablespoon of butter and 2 teaspoons of oil in a large pan over high heat.
Cut the corn kernels off the cob. Heat 1 tablespoon of butter and 2 teaspoons of oil in a large pan over high heat.
Sauté half the corn and garlic in the pan. Cook for 3 minutes, stirring regularly. Put the corn in a bowl, then heat the remaining oil and butter, and cook the rest of the corn and garlic. Add the second batch of corn to the bowl.
Sauté half the corn and garlic in the pan. Cook for 3 minutes, stirring regularly. Put the corn in a bowl, then heat the remaining oil and butter, and cook the rest of the corn and garlic. Add the second batch of corn to the bowl.
Sauté bell peppers and onions in the skillet for 2 to 3 minutes until soft. Transfer to the bowl with the corn.
Sauté bell peppers and onions in the skillet for 2 to 3 minutes until soft. Transfer to the bowl with the corn.
Stir half the cheese in with the vegetables. Stir in jalapeño, cream cheese, sour cream, mayo, salt, chilies, and green onions.
Stir half the cheese in with the vegetables. Stir in jalapeño, cream cheese, sour cream, mayo, salt, chilies, and green onions.
Mix well.
Mix well.
Pour into the prepared baking dish.
Pour into the prepared baking dish.
Top the dip with the remaining cheese.
Top the dip with the remaining cheese.
Bake for 30 minutes or until the cheese is bubbly and the top is golden brown.
Bake for 30 minutes or until the cheese is bubbly and the top is golden brown.
Garnish with some herbs.
Garnish with some herbs.
Serve and enjoy!
