Hot Corn Dip
Hot Corn Dip is a delicious blend of grilled sweet corn and creamy, cheesy perfection. Grab a bag of Fritos and dig in!
Servings: 8
Calories: 300kcal
Ingredients
- 5 ears sweet corn husks removed, or 2 cups corn kernels
- 8 ounces cream cheese softened
- 8 ounces Pepper jack cheese shredded
- ¼ cup sour cream
- 4.5 ounces green chiles canned, drained
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350℉.
- Grill sweet corn for 10-12 minutes until tender and charred. (Note 1) Remove and let sit until cool enough to handle. Cut the kernels off of the cob. (Note 2) Set aside
- Add the cream cheese, sour cream, shredded cheese, green chiles, and seasonings a mixing bowl. Stir until well combined. Add the corn and fold into the cheese mixture.
- Spread the mixture into a small baking dish. Bake for 30-35 minutes until hot and bubbly. Serve with Fritos or your favorite dippers.
- Store in the refrigerator for 3-4 days. Reheat leftovers in the microwave.
Notes
- If using frozen (thawed) or canned corn, drain well. If desired, cook the corn in a skillet with a touch of butter to char the kernels before adding to the dip.
- To cut the kernels off of the cobs, lay the cob flat on a cutting board. Using a sharp knife, cut the kernels off one side lengthwise. Roll the cob onto the cut - now flat - side. Cut and roll until the kernels have been cut off of all sides.
Nutrition
Calories: 300kcal | Carbohydrates: 4g | Protein: 12g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 598mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 974IU | Vitamin C: 3mg | Calcium: 340mg | Iron: 1mg