Hot Corn and Cheese Dip
36 comments » 
The banana split ice cream cake wasn’t the only dish that got rave reviews when my mom had my Chief Culinary Consultant’s parents over for dinner last week. We not only ended the meal on a great note, but we kicked it off on a pretty good one as well! My mom wanted to put out some fresh fruit (with fruit dip, of course!) and a vegetable tray for us to munch on while we hung out and played cards before dinner, but I thought that something hot might be good as well. I always tend to she away from hot dips during the summer because not only are they, well, hot and require turning on the oven, but they typically are very heavy. No one wants a hot, heavy dish when it’s 100 degrees outside, right? I had been eyeing up this recipe since seeing a version of it on Jessica’s blog a few weeks ago and, even though it required a quick spin in the oven, it sounded perfect for rounding out our snacks. I have now made this twice since last weekend and we can’t get enough of it. It’s warm and cheesy, yet fresh-tasting and summer-y all at the same time. It’s summer dip nirvana.
Look at all of those greens, reds and yellows! So many bright colors; it makes such a beautiful dish, especially when you serve it with blue tortilla chips – they are a great contrast in color.
Plus, I (the hater of almost all vegetables) rambled on yesterday about all of the corn, peppers and onions I was eating while devouring the dip. I consumed so many vegetables, this could almost be considered a health food! Almost 
With corn reaching its peak season and a jalapeño plant that keeps producing new peppers like a jack rabbit, I foresee much more of this dip in my immediate future. The flavors are perfect for the summer and it doesn’t require too much prep or oven time. You could easily assemble this ahead of time, cover it and keep it in the refrigerator, and then put it straight into the oven. You might have to bake it for an extra few minutes, but it’s a great candidate for the “do-ahead and refrigerate until you’re ready” category. That makes it perfect for easy, casual get-togethers… and for veggie-averse folks like myself to boast about all the vegetables they’re eating. Never mind the cheese
One year ago: Malted Milk Ice Cream
Two years ago: Cranberry Orange Scones
Three years ago: Chunky Pecan Pie Bars
Four years ago: Pasta Fagioli
Hot Corn, Pepper and Cheese Dip
Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
2 tablespoons unsalted butter, divided
3½ cups corn kernels (from about 4 ears of fresh corn, or 16 ounces frozen corn, thawed, drained and patted dry)
½ teaspoon salt
Pinch ground black pepper
1 cup finely chopped yellow onion (about 1 small to medium onion)
½ cup finely chopped red bell pepper (about ½ a pepper)
¼ cup finely chopped green onions (about 1 bunch)
1 jalapeño, seeded and minced
2 cloves garlic, minced
½ cup mayonnaise
Pinch cayenne pepper
4 ounces sharp cheddar cheese, divided
4 ounces Monterey Jack cheese, dividedDirections:
1. Preheat the oven to 400 degrees F.
2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.
3. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
4. Add the mayonnaise, half of the cheddar cheese, half of the Monterey Jack cheese, and the cayenne and mix well to combine. Pour into an 8-inch square or other 1 to 2-quart size baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, about 20 minutes. Serve hot with tortilla chips.
(Recipe adapted from Emeril Lagasse)
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Such a great summer dip! As soon as I can get my hands on some fresh corn, I’m making it!
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I love hot dips! I don’t even care that it’s 1000 million degrees out!
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You can even make a hot mess of a dip look good in a picture. I’m so impressed!
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This makes me want to go buy corn just to go make this!
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This looks really nice. I have an idea to make this hot cheese dip into pizza topping. It might be not bad.
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This is a perfect recipe to use if you have leftover corn from a summer cookout, which is the case for me!
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OMGosh….I’m drooling on my keyboard! Can’t wait to try this one!
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We’re not big corn eaters but this looks really good~may have to give this one a try.
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There’s something about corn and cheese together that makes me swoon
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I make a corn dip very similar, alot.My friends and family devour it.And who cares if its summer time!
The ingredients are the same with the addition of black beans,green chilies and taco seasoning.
Now Im craving me some!
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Michelle – this dip would’ve been perfect for a family gathering this weekend! I’ll have to make it next time. something my whole family and I would devour with a big bowl of tortilla or even pita chips.
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Love all of the flavor and texture going on. Sounds delicious.
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I cannot wait to try this!!! Two of my favorite things together. Will be a tailgating favorite for sure:) Thanks
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totally my type of appetizer! thanks for sharing!
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I have never had corn in a dip before, but it looks really good! I’ll have to give it a try.
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I loved this when Jessica posted her recipe, and your version looks great too! I grew up with a cold corn dip that my aunt makes, but the hot version is something I must try soon!
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Yum… I made a dip very similiar – all the ingredients above – just add sour cream. It’s served cold. I can’t wait to try this one sans sour cream, and heated. YUMMY!
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Glad you took one for the team & suffered through eating your veggies. This looks great – definitely a keeper. Thanks
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I too hate veggies, but I do love corn, peppers, and onions. This looks delicious and definitely qualifies as healthy in my book.
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This is definitely one of my favourite summer dips!
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Is there something in the water in Pittsburgh that makes you all hate veggies?! Jessica talks about that too!
This dip looks delicious – I loooove hot cheesy dips of any kind!
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This is the second time I click to continue reading your post and am automatically directed to an advertisement. Isn’t that a no no in the blogging world?
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As long as there’s corn! Yum!
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I make a cold version of corn dip using almost the same ingredients. I never thought about heating it. I’ll have to try your recipe out! Looks delicious.
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i love this! our corn is just about to be ready – my husband will LOVE this.
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THis corn dip looks and sounds delicious:) I am going to make this over the weekend. Thanks for sharing!
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This looks like a fun appetizer… time to go to the farmers market for some corn!
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I am totally making this for our beach tailgate this weekend!! My crew is tired of buffalo chicken dip, and I think this will be just the thing.
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Made this for a get together this Sunday! Was gone in about 20 minutes! Awesome dip! Def making this again!
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Made this tonight for dinner and it was soooo good!!
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I made this for a dinner party, and it was a hit! Everyone loved it.
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I was just wondering if this is possible to make ahead of time and just let sit in the fridge overnight and cook whenever the next day?
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Michelle on October 3rd, 2012 at 11:26 am
Hi Thea, Yes, you could definitely do this. Enjoy!
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This will be perfect for the football game Sunday night!
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Hello- I am anti-mayo, any way to replace mayo with sour cream or cream cheese you think?
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Michelle on January 30th, 2013 at 2:00 pm
Hi Ashley, I think you could replace it with sour cream or maybe some plain yogurt.
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