The Best Baked Corn Dip Recipe

Name: The Best Baked Corn Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups frozen corn; 2 tablespoons garlic, minced; 2 tablespoons red jalapenos or 2 tablespoons you can use a spicy cubanella chili peppers; 3 scallions, diced fine; 1/3 cup onion, diced fine; 1/2 cup roasted red pepper, diced; 1 cup roasted poblano pepper, diced; 1/2 cup cheddar cheese, sharp (shredded); 1/2 cup monterey jack cheese (shredded); 2 tablespoons butter; 3/4 cup sour cream; 3/4 cup mayonnaise; 2 teaspoons olive oil (for roasting the peppers); 1 teaspoon hot sauce; 1 teaspoon kosher salt, to taste; 1/2 teaspoon fresh ground black pepper, to taste; sour cream or diced black olives

Servings: persons

3 cups frozen corn
2 tablespoons garlic, minced
2 tablespoons red jalapenos or 2 tablespoons you can use a spicy cubanella chili peppers
3 scallions, diced fine
1/3 cup onion, diced fine
1/2 cup roasted red pepper, diced
1 cup roasted poblano pepper, diced
1/2 cup cheddar cheese, sharp (shredded)
1/2 cup monterey jack cheese (shredded)
2 tablespoons butter
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons olive oil (for roasting the peppers)
1 teaspoon hot sauce
1 teaspoon kosher salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
sour cream or diced black olives

1
Peppers -- first I like to cut them in half, remove the seeds and ribs and then roast the peppers in a 450 degree oven. Drizzle the olive oil well and place on a cookie sheet covered with foil. Roast 20-30 minutes until slightly charred. They make take longer depending on the size. Remove to a bowl and cover with saran wrap. Let them sit 10-15 minutes. This will allow the skin to just pull off easily. Remove the peppers once cooled, peel off the skin and chop.
2
Vegetables -- In a medium sauce pan, melt the butter on medium heat. Add the scallions, onion, garlic, corn and cook until well combined. Then add in the roasted peppers and the jalapeno peppers and cook until well heated through. Just a couple of minutes is all. Not too long to heat up.
3
Transfer the vegetables to a bowl and mix with the remaining ingredients. the cheese and sauce and season with salt and pepper to taste and put in a greased oven proof casserole dish. I like to spray with pam or you can just use whatever you have on hand.
4
Bake -- In a 350 degree oven, bake the dip 20 minutes until it is bubbly.
5
Finish -- I love to top the dish with a spoon of sour cream, salsa, and chopped olives and serve with tortilla chips.
6
The yellow dip with bits of green look so pretty with the melted cheese, bright salsa, olives and sour cream. It just makes such a pretty creamy cheesy dip. For me I could eat the whole thing.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3 cups frozen corn, 2 tablespoons garlic, minced, 2 tablespoons red jalapenos or 2 tablespoons you can use a spicy cubanella chili peppers, 3 scallions, diced fine, and more.

Yes, The Best Baked Corn 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.

The Best Baked Corn Dip

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