Hot Corn and Cheese Dip

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


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, divided


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)


46 Responses to “Hot Corn and Cheese Dip”

  1. Tracy on July 16, 2012 at 12:45 am

    Such a great summer dip! As soon as I can get my hands on some fresh corn, I’m making it!


  2. Ashley @ Wishes and Dishes on July 16, 2012 at 1:42 am

    I love hot dips! I don’t even care that it’s 1000 million degrees out! 🙂


  3. Melissa @ Bless This Mess on July 16, 2012 at 1:44 am

    You can even make a hot mess of a dip look good in a picture. I’m so impressed!


  4. Averie @ Averie Cooks on July 16, 2012 at 3:37 am

    This makes me want to go buy corn just to go make this!


  5. love cooking on July 16, 2012 at 8:26 am

    This looks really nice. I have an idea to make this hot cheese dip into pizza topping. It might be not bad. 🙂


  6. Restaurant supply gal on July 16, 2012 at 8:52 am

    This is a perfect recipe to use if you have leftover corn from a summer cookout, which is the case for me!


  7. Becca from It's Yummilicious on July 16, 2012 at 9:07 am

    OMGosh….I’m drooling on my keyboard! Can’t wait to try this one!


  8. Jenny on July 16, 2012 at 9:49 am

    We’re not big corn eaters but this looks really good~may have to give this one a try.


  9. Erin on July 16, 2012 at 10:44 am

    There’s something about corn and cheese together that makes me swoon


  10. Karen Joy on July 16, 2012 at 10:46 am

    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!


  11. sally @ sally's baking addiction on July 16, 2012 at 10:49 am

    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.


  12. Nancy @ CouponClippingCook on July 16, 2012 at 11:14 am

    Love all of the flavor and texture going on. Sounds delicious.


  13. Jessica on July 16, 2012 at 1:37 pm

    I cannot wait to try this!!! Two of my favorite things together. Will be a tailgating favorite for sure:) Thanks


  14. natalie@thesweetslife on July 16, 2012 at 1:56 pm

    totally my type of appetizer! thanks for sharing!


  15. Jill on July 16, 2012 at 2:24 pm

    I have never had corn in a dip before, but it looks really good! I’ll have to give it a try.


  16. Katie @ Blonde Ambition on July 16, 2012 at 3:23 pm

    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!


  17. Sandi on July 16, 2012 at 5:00 pm

    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!


  18. Frannie on July 16, 2012 at 5:30 pm

    Glad you took one for the team & suffered through eating your veggies. This looks great – definitely a keeper. Thanks


  19. Ileana Keltz on July 16, 2012 at 7:45 pm

    I too hate veggies, but I do love corn, peppers, and onions. This looks delicious and definitely qualifies as healthy in my book.


  20. Kevin (Closet Cooking) on July 17, 2012 at 7:20 am

    This is definitely one of my favourite summer dips!


  21. Maggie @ A Bitchin' Kitchen on July 17, 2012 at 12:24 pm

    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!


  22. Kelly on July 17, 2012 at 12:37 pm

    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?


  23. Riley on July 17, 2012 at 4:42 pm

    As long as there’s corn! Yum!


  24. April on July 17, 2012 at 7:29 pm

    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.


  25. brandi on July 18, 2012 at 9:51 am

    i love this! our corn is just about to be ready – my husband will LOVE this.


  26. Geraldine Saucier on July 18, 2012 at 10:56 am

    THis corn dip looks and sounds delicious:) I am going to make this over the weekend. Thanks for sharing!


  27. Transportation Services Chicago on July 18, 2012 at 11:57 am

    This looks like a fun appetizer… time to go to the farmers market for some corn!


  28. Diana @ a girl, a dog & an oven on July 26, 2012 at 6:38 pm

    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. 🙂


  29. Alisha on August 5, 2012 at 6:09 pm

    Made this for a get together this Sunday! Was gone in about 20 minutes! Awesome dip! Def making this again!


  30. Kate on August 9, 2012 at 10:58 pm

    Made this tonight for dinner and it was soooo good!! 🙂


  31. Madeleine @ teeniebaker on August 23, 2012 at 4:26 pm

    I made this for a dinner party, and it was a hit! Everyone loved it.


  32. Thea on October 2, 2012 at 11:44 am

    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?


    • Michelle on October 3rd, 2012 at 11:26 am

      Hi Thea, Yes, you could definitely do this. Enjoy!


  33. Gidget on December 17, 2012 at 6:11 pm

    This will be perfect for the football game Sunday night!


  34. Ashley on January 29, 2013 at 11:57 am

    Hello- I am anti-mayo, any way to replace mayo with sour cream or cream cheese you think?


    • 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.


  35. nazanin on June 17, 2013 at 3:12 pm

    just wo0o0ow. can`t wait to cook this. looks great


  36. Kaci on July 10, 2013 at 12:45 am

    Sounds delish. I followed the receipe exactly and I was underwhelmed. It was not bad. I don’t think I would make it again.


  37. Prateeksha on July 25, 2013 at 1:28 am

    Brilliant recipe for parties….


  38. James on September 6, 2013 at 2:55 pm

    Another amazing recipe, the flavors in this dip (for me) are close to mind blowing, LOVE IT.
    This has been another dip of yours that I added to my must make for parties and get-togethers list.
    Tostitos scoop chip are great with the dip.


  39. Alvina on September 20, 2013 at 6:20 pm

    Can I make this dip and store it in the fridge for 2 days?


    • Michelle on September 23rd, 2013 at 11:22 am

      Hi Alvina, You can assemble this and refrigerate it for up to a day before baking it; once baked, you can store leftovers in the refrigerator for 2-3 days.


  40. eleni on November 10, 2013 at 12:53 pm

    Just cooked this. Really delisious!!! Didn’t use any salt or pepper, but added some paprika salami cubes. Served with tosted chiabata. Thank you from Cyprus.


  41. Mary B. on December 30, 2013 at 6:12 pm

    I made this for a family holiday get together, and it was the first appetizer to be polished off! So easy to make and really delicious!


  42. Kristin from MN on July 23, 2014 at 5:58 pm

    Oh this looks so good! Have you ever tried this dip in the crockpot? Do you think it would work?


    • Michelle on July 24th, 2014 at 10:04 am

      Hi Kristin, I have not tried it in a crock-pot, but I imagine it would probably work on low!


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