Hot Corn Dip is a delicious blend of grilled sweet corn with cheeses, spices, and green chiles. Bake until hot and bubbly and serve with tortilla chips!
Do you ever get so obsessed with an ingredient that you can’t get enough of it? And you just want to add it to almost anything? Well, lately that’s been me. I have been obsessed with grilled (or charred) sweet corn. I love grilled corn, especially when cut off of the cob and added to other recipes. It’s fun finding new ways to incorporate this obsession into different dishes.
Hot Corn Dip
Enter Hot Corn Dip. Sweet corn is totally the star of this dip. Grilled, charred corn is combined with cheeses and spices and baked until hot and bubbly. What’s better than hot melted cheese! Nothing!
All the ingredients in this recipe make this dip spectacular!
- Grilled corn – the star! Grilling enhances the sweetness of the corn.
- Cream cheese and sour cream – provide the perfect amount of creaminess.
- Pepper Jack cheese – provides a kick of spice and melts beautifully
- Canned green chiles – adds more mild chili flavor; use jalapenos to really kick up the spice level.
- Cumin – adds a warm earthy flavor.
- Smoked paprika – adds a smokiness which pairs nicely with the grilled corn; just a little goes a long way.
- Salt and black pepper – for seasoning and the salt enhances the other flavors.
This recipe is easy to mix together. Cut the grilled corn kernels off of the cob. Add to the remaining ingredients, mix well, and transfer to a small casserole. Then bake for 30 minutes until hot and bubbly. Grab a bag of tortilla chips and you have the perfect weekend or game day snack!
Thanks for trying this recipe. Please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
More sweet corn recipes
- Loaded Sweet Corn {off the cob}
- Corn, Bacon, and Pine Nut Pizza
- Corn and Black Bean Salad with Avocado and Cilantro
- Pan-Fried Halloumi with Avocado Corn Relish
- Poblano and Roasted Corn Salsa
- Creamy Corn Pasta with Bacon
Charred sweet corn combined with cheese, green chiles, and seasonings and baked to melted perfection. Serve with tortilla chips.
- 5 medium ears sweet corn, husks removed
- 8 ounces cream cheese, softened
- 8 ounces Pepper jack cheese, shredded
- 1/4 cup sour cream
- 4.5 ounces green chiles, canned
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 scallion, chopped, for garnish
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Preheat oven to 350 degrees.
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Grill sweet corn for 12-15 minutes until tender and charred. Remove and let sit until cool enough to handle. Cut the kernels off of the cob. Add the kernels to a large mixing bowl.
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Add the cream cheese, sour cream, shredded pepper jack, and green chiles to the corn. Stir until well combined. Stir in the cumin, smoked paprika, salt, and pepper.
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Spread the mixture into a small baking dish. Bake for 30 minutes until hot and bubbly. Serve with tortilla chips.
Yes! This looks amazing!
Thank you, Karly! I hope you try and enjoy!