Hot Corn and Cheese Dip
This Hot Corn and Cheese Dip is creamy, cheesy, and packed with flavor! Perfect for game day or cozy nights, it’s a crowd-pleaser with a spicy kick.
Equipment
- Large Skillet
- Mixing Bowl
- Spoon or spatula
- Baking Dish
- Oven
Ingredients
- 2 tablespoons unsalted butter divided
- 3 cups corn kernels fresh from about 4 ears or 16 ounces frozen, thawed, drained, and patted dry
- ½ teaspoon salt
- pinch ground black pepper
- 1 cup yellow onion finely chopped (about 1 small to medium onion)
- ¾ cup red bell pepper finely chopped (about ½ a pepper)
- ½ cup green onions finely chopped (about 1 bunch)
- 1 jalapeño seeded and minced
- 2 cloves garlic minced
- ½ cup mayonnaise
- pinch cayenne pepper
- 4 ounces sharp cheddar cheese divided
- 4 ounces Monterey Jack cheese divided
Instructions
- In a large skillet, melt 1 tablespoon of unsalted butter over medium heat.
- Add the finely chopped yellow onion, red bell pepper, green onions, jalapeño, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Add the corn kernels to the skillet along with the salt and a pinch of black pepper. Stir well and cook for 3-4 minutes until heated through.
- In a mixing bowl, combine the sautéed vegetable mixture with the mayonnaise and a pinch of cayenne pepper. Mix until well combined.
- Stir in half of the sharp cheddar cheese and half of the Monterey Jack cheese, mixing evenly.
- Preheat oven to 350°F (175°C). Grease a baking dish with the remaining 1 tablespoon of butter. Pour the mixture into the dish and spread evenly.
- Sprinkle the remaining cheddar and Monterey Jack cheeses on top. Bake for 20-25 minutes until cheese is bubbly and golden brown.
- Remove from oven and let cool slightly before serving. Enjoy with tortilla chips, fresh veggies, or toasted bread.
Notes
- Ensure frozen corn is fully thawed and patted dry to avoid a watery dip.
- If cheese browns too quickly, cover loosely with foil while baking.
- Sauté vegetables until soft for best flavor and texture.
- Make it spicy by adding more jalapeño or cayenne pepper.
- Assemble ahead and refrigerate up to 24 hours before baking.