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Baked Corn Dip Recipe

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★★★★★

4.5 from 124 reviews

This creamy and flavorful Baked Corn Dip combines sweet corn, sautéed peppers and onions, spicy jalapeños, and a blend of cheeses for a perfect party appetizer or snack. The dip is baked to golden, bubbly perfection and topped with fresh green onions for a burst of color and freshness.

Ingredients

Scale

Vegetables

  • 5 ears corn, removed from the cob (or 2 15 oz. canned corn)
  • 1 medium yellow onion
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 5 garlic cloves, minced
  • 4 green onions, diced (green and white parts)

Spices and Chili

  • 4 oz can pickled jalapeños, chopped
  • 4 oz can diced green chiles
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Dairy & Fats

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 8 oz block cream cheese
  • 8 oz block pepper jack cheese, shredded
  • 2/3 cup parmesan cheese, grated or shredded
  • 2 tablespoons olive oil
  • 2 tablespoons butter, for coating the baking dish

Instructions

  1. Preheat the oven. Set your oven to 350°F (175°C) so it will be ready for baking the dip later.
  2. Sauté the corn. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the corn and let it cook undisturbed until it browns evenly on both sides, about 3 minutes per side. This caramelizing step enhances the corn’s sweetness and flavor. Remove the corn and set aside.
  3. Sauté the vegetables. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the yellow onion, red and green bell peppers, garlic, and half of the diced green onions. Cook over medium heat until the vegetables soften and become translucent, about 6 to 7 minutes. This build of flavors forms the savory base of the dip.
  4. Mix the creamy base. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer to blend until smooth and creamy. This mixture will give the dip its rich and silky texture.
  5. Add seasonings and ingredients. Stir in the salt, cracked black pepper, and chili powder into the creamy mixture. Then fold in the sautéed corn, pepper/onion mixture, pickled jalapeños, diced green chiles, parmesan cheese, and half of the shredded pepper jack cheese. Mix everything until evenly combined for a balance of heat, tangy spice, and cheesy goodness.
  6. Prepare and bake the dip. Butter a 9×13-inch baking dish thoroughly with the butter to prevent sticking. Transfer the corn mixture into the dish and spread it evenly. Sprinkle the remaining pepper jack cheese over the top. Bake in the preheated oven for 30 minutes until the cheese is melted, golden, and bubbly.
  7. Garnish and serve. Once baked, remove the dip from the oven and garnish with the remaining diced green onions for freshness and color. Serve warm with tortilla chips, crackers, or fresh veggies for dipping.

Notes

  • You can use fresh or canned corn depending on availability; fresh corn caramelized provides a sweeter taste.
  • For extra heat, add more pickled jalapeños or sprinkle cayenne pepper into the mixture.
  • If you prefer a smoother texture, pulse the sautéed vegetables lightly in a food processor before mixing.
  • The dip can be prepared a day ahead and refrigerated; just bake before serving.
  • Use a mix of cheeses you prefer, but pepper jack adds a nice spicy note.

Keywords: baked corn dip, cheesy corn dip, party appetizer, spicy corn dip, corn and cheese dip

Find it online: https://flavorsbymaya.com/baked-corn-dip-recipe/