Hot Corn Dip
This creamy, cheesy hot corn dip is the perfect appetizer for all your parties and summer BBQs.
Servings 12 servings
Ingredients
- 1 tablespoon butter
- ½ yellow onion chopped
- 1 bell pepper chopped
- 1 jalapeno pepper finely chopped
- 4 oz cream cheese
- 4 cups frozen corn frozen and thawed, fresh off the cob, or canned
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cups shredded Monterey Jack cheese divided
- salt and pepper to taste
- 2 green onions thinly sliced
- 1 chopped roma tomato
Instructions
- Preheat the oven to 350F
- In an oven safe or cast iron skillet*, melt the butter over medium heat. Add the onion, bell pepper and jalapeño and cook until soft and golden, about 5 minutes. Stir in the cream cheese until melted and smooth. Remove the pan from the heat.
- Add the corn, sour cream, mayonnaise, and 1 cup of the shredded cheese. Stir to combine. Stir in salt and pepper to taste.
- Smooth the top of the dip and sprinkle the remaining cup of shredded cheese. Transfer to the oven for 25-30 minutes. Turn on the broiler and broil for a couple of minutes, until golden and bubbly.
- Sprinkle with chopped tomatoes and green onions and serve with tortilla chips.
Notes
* With one jalapeno, this dip is mild-medium spicy. If you prefer a spicier dip, you can leave the seeds in the jalapeno, or add an extra one.
*If you don't have an oven-safe skillet, you can transfer the dip to a casserole dish before sprinkling on the last cup of cheese and putting in the oven.