Confident home cooking
This was a good chip
Appetizers, Economical, Quick and Easy, Spicy, Vegetarian

Hot Corn Dip

by Nick

A few weeks ago I went to a birthday party and the birthday girl requested that I bring a dip of some sort. I was more than happy to oblige. I decided to make a dip that I had ran across a few months ago that I bookmarked as a good spring dip because it looked like it would be good with fresh spring corn.

I must admit though, I was skeptical about how good it would be, so I actually didn’t take any photographs of it and didn’t intend to write a post on it. HOWEVER, it was a huge freakin’ hit at the party. The whole dish was gone in like three minutes and people were scampering for the recipe.

So, I remade the dish the next weekend so I could share it with all of you. Trust me it wasn’t that hard because this stuff is seriously good.

There is really only one key to this dip and it is using fresh corn. I don’t think it would be as good with frozen corn (although it would be okay) and it would be not good at all with canned corn.

Yield
8x8 baking dish.

Just a moment please...

Print Recipe Hot Corn Dip

Ingredients

  • 4 ears of corn, cut off the kernels
  • 1 yellow onion, chopped
  • 1 red pepper, chopped
  • 1/2 bunch scallions, the green and white part chopped
  • 1 Jalapeno, chopped
  • 2 cloves of garlic, minced
  • 8 ounces sharp cheddar
  • 1/2 Cup mayonnaise
  • Butter, for cooking
  • Salt and pepper
  • Cayenne (optional, but not really)
  • Tortilla chips for dipping

Directions

1) Cut corn kernels off the cob into a bowl so they don't fly everywhere.

2) Add kernels to a large skillet with a few tablespoons of butter and cook until kernels start to brown over medium heat (about 8-10 minutes).
3) Meanwhile, dice onion, peppers, scallion, garlic, and jalapeno. Add veggies to pan and cook for a few more minutes to mix veggies and lightly cook the veggies.
4) Add all the veggies to a large bowl along with other ingredients (just half of the cheese). Stir together.
5) Add to an 8x8 baking dish and top with remaining cheese.
6) Bake at 350 degrees for 15-20 minutes until cheese is bubbling.
7) Serve with chips!

Adapted from an Emeril Recipe.

Corn in a bowl.

Corn in a bowl.

I’ve learned that the best way to cut corn off the cob when it isn’t cooked is to use a large serrated knife, like a bread knife and do inside a large bowl. Otherwise, the kernels will fly all over the place.

Once you have the kernels off the cob, heat up 1-2 Tablespoons of butter in a large skillet over medium-high heat and toss in your kernels. Stir every once in a while until the kernels are slightly browned.

Or you can try the TOSS.

I don't want to talk about how long this took me to capture.

I don’t want to talk about how long this took me to capture.

You should be stirring this every once in awhile but no reason to watch over it or anything. After 8-10 minutes, the corn should be lightly browned. Take it off the burner and put it in a bowl.

Lightly browned is good.

Lightly browned is good.

While your corn is cooking, take the time to chop up all your other veggies. Take some time to make sure they are chopped up nice and fine. It’s a dip after all. Especially make sure that jalapeno is minced well. A large bite of jalapeno is not everyone’s idea of a good time.

All the ingredients

All the ingredients

Once your corn is cooked and in a bowl, add another Tablespoon of butter and throw in your onion and red peppers again over medium heat. After it cooks for just two minutes, add your scallions, garlic, and jalapeno to the mix. Toss together and let it cook for another few minutes until all the veggies are soft.

Then add that mixture to your corn and add your mayonnaise and half of your cheese along with a good pinch of salt and black pepper. Then grab your cayenne!

Go light on this... or not.

Go light on this… or not.

The original recipe called for 1/4 Teaspoon of this stuff. I probably used closer to 1/2 – 3/4 of Teaspoon (BAM right back at ya Emeril!). Once all of the ingredients are mixed up, put it in a 8X 8 baking dish or a medium sized one. Top with the rest of your cheese and bake at 350 for 15-20 minutes until the cheese is bubbling.

Bubble bubble.

Bubble bubble.

Here is my advice. Make this dish, buy some chips, and take this to the next barbeque you get invited to. I promise that you will make new friends.

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32 comments on “Hot Corn Dip

  1. or

    as an alternative?

    i could make it

    sit in a darkened room

    eat the entire damn thing in one go

    and not share a single delicious-looking mouthful with anyone.

    just an idea.

  2. I think kids would like this spooned onto their plates as a side dish. I admit I would too. Though there's no such thing as "spring corn" in New England; you have to wait until August.

  3. you have no idea how jealous i am right now! i have been craving fresh sweet corn for WEEKS. it popped up at our grocery store for the first time recently but we stupidly didnt jump on it, and now it hasnt been back since! the other day when we made the bbq chick corn pizza i went to THREE grocery stores in search, to no avail… will have to try this as soon as the next batch of spring corn comes around to the stores… looks great!

  4. Haha. I think it was a really early year for corn here. It started popping up in farmers markets a few weeks ago… definitely earlier than normal I think.

    You could definitely try this with frozen corn, but I'm just not sure it would be as tasty…

  5. haha Mandi didn't tell the REST OF THE STORY. After the 3 store fail, she proceeded to creep around our landlords garden for 15 minutes trying to burgle one off of their corn stalks without getting evicted.

  6. The dip was amazing. I grabbed a spoonful and by the time I went for another spoonful it was gone. :( I am going to have to make some tonight.

  7. if there had been one fully grown i woulda… but they were all still babies unready to be harvested… maybe best that i didnt though, dont need to be gettin tossed out into the streets!

  8. This looks so glorious and I'm mad I wasn't at this party to try it! I will absolutelllyyy be making this tasty treat.

  9. Awesome! I'm glad everyone likes it.

    What though? No comment on my action shot? It only took me about 400 attempts to set that up. So you know… no biggie.

    1. So on my phone I can tell it to take up to 13 shots back to back.Also our video camera lets you take pics from the video you took.maybe that might save some time :) just saying. it is a beautiful shot though.

  10. This is my favorite dip. EVERYONE loves it, even my husband who hates jalapenos and onion. It's just perfect. And, I have to tell you, it is nearly as good with canned corn as it is with fresh. I've never tried it with frozen though.

  11. that orange cheddar is nowhere in sight where I live.. I think cheddar's only orange in America? wonder whether it tastes the same…

  12. The first thing I thought of was…football food!! But no deal, no fresh corn in the winter! I'm still excited though, my hubby is definetly a snacker and he'd love this!

  13. Nick-

    Made the dip, it was real good.

    Any thought on adding chicken (or some kind of meat) to it?

    Also- Love the site, great ideas, excellent photos. Love the Corn Toss!

    Doug

  14. I love how simple yet delicious this is. I think I probably would've thrown the corn all over the place during the toss.

  15. Re Doug's chicken idea, I'll bet finely diced chorizo would be a terrific addition – and add to the heat quotient.

    I hate to think how many calories are in this.

  16. That looks sooooo good! I'll definitely make it for our family and friends when we're in the States in August. They'll love it. Thanks for the recipe!

  17. 1. I so am making this next weekend! I might try to sub yogurt for the mayo though

    2. did you have a friend take the corn toss shot, or did you use the timer? If you used the timer, HOLY CRAP

    3. My favorite dip is yogurt, black beans, cumin and chipotles in adobo in the blender, served with tortilla chips

  18. This dip made me think of my roommate. She puts canned corn on our homemade nachos. I was very skeptical at first, but I have to admit, it's pretty TASTY.

    P.S. Love the site!

  19. Made this for a birthday bbq and everyone loved it! Numerous requests to make for the 4th this weekend. Thanks!

  20. Oh my gosh Nick!! We made this for the 4th and it was fantastic! Could not get enough of it! This is going to be a staple in my house from now on. Thanks so much for sharing this with us, we loved it!

    Billie

  21. Just making this although I bookmarked long ago. All fresh ingredients from the farmer's market and JIMMINY it's good! LOVE your blog.

  22. Made this last night for an Aussie barbecue and it was a massive hit. A full lasagne tray of dip went between just 7 people!

    Love your food and thought you should know that your older posts are still bring joy to people out there, all over the world.

    -Lucy from Australia-

  23. This is quite fantastic. I made it last weekend as a side for our grilled burgers. If you somehow have leftovers, it makes a great quesadilla filling.

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