Hot Corn Chile Dip Recipe

Name: Hot Corn Chile Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ears fresh corn, shucked; 1/2 stick (4 tablespoons) butter; 2 cloves garlic, minced; 2 jalapenos, seeded and diced finely; 1 medium onion, diced; 1 green bell pepper, seeded and diced; 1 red bell pepper, seeded and diced; 2 cans diced green chiles; 1 1/2 cups grated pepper-jack cheese; 8 ounces cream cheese, softened.; 1/2 cup mayonnaise; 1/2 cup sour cream; 3 green onions, sliced thin.; Tortilla chips or pita crisps, for serving

Servings: persons

5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chiles
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving

1
Heat a grill on medium heat.
2
Grill the corn until lots of the kernels have color.
3
Cut off the kernels and set aside.
4
If serving immediately, preheat the oven to 350 degrees F.
5
Melt the butter in a large skillet over medium-high heat.
6
Add the garlic, jalapenos, onions and green and red bell peppers.
7
Cook for a few minutes, until the peppers get great color on the outside.
8
Add the chiles and stir for 30 seconds.
9
Set aside.
10
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined.
11
Add the corn mixture and stir to combine thoroughly.
12
Pour into a small baking dish.
13
Bake immediately, or cover with foil and refrigerate up to 48 hours.
14
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes.
15
Serve with tortilla chips or pita crisps.
16
From Food Network Kitchen: To ensure the best results, this recipe has been altered from what was originally published.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 ears fresh corn, shucked, 1/2 stick (4 tablespoons) butter, 2 cloves garlic, minced, 2 jalapenos, seeded and diced finely, and more.

Yes, Hot Corn Chile Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hot Corn Chile Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions