Corn Dip is a creamy, cheesy, and flavorful appetizer that’s perfect for parties, game nights, or casual gatherings. Whether served hot and bubbly straight from the oven or cold and refreshing from the fridge, this dip is packed with fire-roasted corn, peppers, and a blend of spices that create a delicious balance of smoky and mildly spicy flavors. Pair it with tortilla chips, Fritos, or crunchy crackers for the ultimate snack that will keep everyone coming back for more.
The best part about this recipe is its versatility—you can bake it for a warm, gooey dip or serve it chilled for a lighter, refreshing option. With a mix of cheddar and Monterey Jack cheese, a hint of jalapeño heat, and a touch of chili powder and paprika, every bite is rich and satisfying. Plus, the prep is simple, making this a go-to appetizer for any occasion.
Why You’ll Love This Recipe:
• Two Ways to Enjoy: Serve it hot and melty or cold and refreshing.
• Loaded with Flavor: A mix of spices, cheese, and fire-roasted corn for bold taste.
• Crowd-Pleasing Appetizer: Perfect for parties, BBQs, and game days.
Ingredients
• 1 tbsp olive oil
• 1 small yellow onion, chopped
• ¾ cup chopped green and red bell peppers
• ½ tsp kosher salt
• ½ tsp fresh ground black pepper
• 2 cloves garlic, minced
• 2 (15 oz) cans corn (preferably fire-roasted)
• ¾ cup mayonnaise
• 1 cup sour cream
• ½ cup chopped green onions
• 1 small jalapeño, minced (see notes)
• 1 tsp chili powder
• ½ tsp paprika
• ¼ tsp ground cayenne pepper
• 2 cups shredded cheddar and Monterey Jack cheese
• Green onions or fresh cilantro, chopped (for garnish)
• Fritos and tortilla chips (for serving, optional)
Instructions
Hot Dip Version
1. Preheat Oven: Set oven to 375°F (190°C).
2. Cook Vegetables: Heat olive oil in a medium skillet over medium-high heat. Add onions and bell peppers, cooking until softened.
3. Add Seasonings: Reduce heat to low, then stir in salt, black pepper, and garlic. Cook for 1 minute, then remove from heat and let cool slightly.
4. Mix Ingredients: In a large bowl, combine the cooked veggies with corn, mayonnaise, sour cream, green onions, jalapeño, chili powder, paprika, cayenne pepper, cheddar, and Monterey Jack cheese.
5. Bake: Transfer mixture to a baking dish and bake for 20–25 minutes, until golden brown and bubbly.
6. Serve: Garnish with chopped green onions or cilantro. Serve warm with Fritos or tortilla chips.
Cold Dip Version
1. Cook Vegetables: Follow steps 2 and 3 from the hot dip version, then allow the mixture to cool completely.
2. Mix Ingredients: In a large bowl, combine the cooled veggie mixture with corn, mayonnaise, sour cream, green onions, jalapeño, chili powder, paprika, cayenne, cheddar, and Monterey Jack cheese.
3. Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4. Serve: Garnish with fresh green onions or cilantro. Serve chilled with tortilla chips, crackers, or crostini.
Tips
• Control the Heat: Remove jalapeño seeds for a milder dip or add extra cayenne for more spice.
• Make It Ahead: Prepare in advance and refrigerate; reheat in the oven if serving hot.
• Fire-Roasted Corn Alternative: If unavailable, use regular canned or frozen corn and char it in a dry skillet for a smoky flavor.
Storage Options
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not recommended, as dairy-based dips can become grainy when thawed.
