Cheesy Hot Corn Dip
Made with four cheeses and flavored with jalapeño and chives, this cheesy hot corn dip is a fantastic appetizer served with corn chips. It’s perfect for any occasion and will be a hit with anyone you serve it to.
Ingredients needed
- Corn. I used frozen and thawed corn kernels but drained canned corn or fresh corn will also work. Simply slice the kernels off the cob.
- Cream cheese. I don’t use sour cream or mayo in my corn dip recipe. Mayonnaise has a tendency to split once heated which will make this recipe unnecessarily greasy. You can had half cup sour cream if you want this recipe creamier.
- Mozzarella cheese.
- Cheddar cheese. Use a good quality mature or sharp cheddar. Pepper Jack is also a good option.
- Parmesan cheese.
- Fresh garlic. Garlic powder can be substituted.
- Chilli flakes. I like adding chilli flakes for a little kick but chilli powder can also be used.
- Jalapeños. Canned green chiles can also be used.
- Fresh chives. Green onions can be substituted.
- Dried oregano.
- Salt and black pepper.
- Optional extras: Black beans, sautéed bell peppers and onion, bacon,
How to make corn dip
- Make the dip mixture: Start by combining the corn, room temperature cream cheese, grated cheeses, jalapeño, garlic, chilli and herbs. Season to taste with salt and pepper in a large bowl. Stir until mixed. Transfer the dip mixture to a baking dish or skillet then top with a little extra grated mozzarella.
- Bake: Place the dip in the oven and allow to bake for 15 minutes until golden brown and bubbling. Remove from the oven and allow to cool for 10 minutes. Garnish with fresh cilantro/coriander and sliced jalapenos.
- Serve: Serve the hot corn dip with corn chips, crackers, tortilla chips or slices of baguette.
Can I make this ahead?
The dip mixture can be made up to two days in advance and kept covered in the fridge before baking. Leftover hot corn dip can be kept in the fridge in an airtight container and reheated in a hot oven until melted before serving.
Dip Recipes
Corn recipes
Servings: 8
Calories: 221kcal
Ingredients
- 3 cups corn
- 250 g (½lb) cream cheese room temperature
- 1 cup mozzarella grated
- 1 cup cheddar cheese grated
- ½ cup Parmesan cheese grated
- 1 tsp garlic crushed
- ½ tsp chilli flakes
- 1 jalapeno finely chopped
- 2 tbsp chives finely chopped
- 1 tsp dried oregano
- ½ tsp pepper
- salt to taste
Instructions
- Preheat the oven to 180°C/350°F.
- Start by combining the corn, room temperature cream cheese, grated cheeses, jalapeño, garlic, chilli and herbs.
- Season to taste with salt and pepper in a large bowl. Stir until mixed.
- Transfer the dip mixture to a baking dish or skillet then top with a little extra grated mozzarella.
- Place the dip in the oven and allow to bake for 15 minutes until golden brown and bubbling.
- Remove from the oven and allow to cool for 10 minutes. Garnish with fresh cilantro/coriander and sliced jalapenos.
- Serve the hot corn dip with corn chips, tortilla chips or slices of baguette.
Nutrition
Calories: 221kcal | Carbohydrates: 18g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 414mg | Potassium: 285mg | Fiber: 2g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 6mg | Calcium: 342mg | Iron: 1mg
Tried this recipe?Let us know how it was!