Easy Hot Corn Dip

This corn dip recipe is perfect for game day, a cozy movie night, and an appetizer that wins "most popular" at potlucks. It's the perfect, mouthwatering blend of fresh corn and creamy cheeses – with a spicy kick.

Prep Time20

Cook Time23

Total Time43

Course: Appetizer

Cuisine: American

Keyword: appetizer, corn, dip

Servings: servings

Calories: 174kcal

Author: Laura

Equipment

Cutting Board
Knife
Medium Skillet
bowl
Casserole Baking Dish

Ingredients

4-5 cobs of corn
4 teaspoons olive oil
2 Tablespoons butter
2 cloves of garlic minced
4 oz. can of diced green chilies
1 fresh jalapeño diced
1/4 cup onion diced
2 oz. cream cheese softened
1/4 cup sour cream
1/2 cup shredded Mexican cheese
1/2 cup shredded pepper jack cheese
1/8 teaspoon salt
Green onions chopped, optional for topping
Corn chips for serving

Instructions

Preheat oven to 350 degrees and grease a small casserole dish. Set aside.
Cut corn off the cob and melt half the butter and half of the oil in a skillet over high heat. Add half the corn and half the garlic. Sauté, stirring for 2-3 minutes or until corn is golden. Transfer corn to bowl, repeat with remaining corn.
In the bowl with the corn, add green chilies, onions, jalapeño, softened cream cheese and sour cream. Mix well until combined.
Mix in shredded Mexican cheese, and half of the shredded pepper jack cheese.
Spread corn mixture into prepared casserole dish and top with remaining pepper jack cheese.
Bake dip at 350 degrees for 20 minutes until bubbly on top. Broil for an additional 2-3 minutes to crisp and brown the cheese on top.
Top with freshly chopped green onions, if desired, and serve with corn chips or tortilla chips.

Notes

You can substitute the fresh garlic with 1/4 teaspoon of garlic powder, if needed.
Fresh is best, but if you simply cannot find fresh corn, a 10-ounce bag of frozen corn or canned corn will be the equivalent of the 3 cups of fresh corn in this recipe.

Nutrition