Hot corn dip is one of those party foods that makes me lose all sense of dignity—and I say that as someone with no shortage of embarrassing moments. Once it hits the table, I’ll scoop it up with chips, crackers, celery sticks… a fork… maybe even my fingers. Basically, if it can transport dip to my mouth, I’m using it.
This version is loaded with monterey jack and cream cheese, which means it’s unapologetically melty and rich, with sweet corn kernels mixed in for texture. Peppers add a little kick, and a handful of sliced green onions sprinkled over the top gives it a fresh finish. Serve this dip with homemade tacos, icy margaritas, and plenty of tortilla chips for a full-on Tex-Mex feast—or slide it onto your Super Bowl snack table. Just don’t expect it to last long. Party dips like this have a habit of vanishing fast.
Can you use frozen corn in this hot corn dip? Absolutely! If fresh corn isn’t available, frozen corn kernels work just fine. Use about one pound, and sauté them in a cast-iron skillet with a little oil, salt, and pepper. Cooking them for a few minutes helps bring out their flavor and sweetness.
Is this hot corn dip spicy? Not particularly. The dip includes one jalapeño for a mild kick, but removing the seeds and membrane keeps the heat level pretty gentle. If you prefer more spice, you can add an extra jalapeño or leave some of the membrane and seeds intact. If you don't like any spice you can omit the jalapeño altogether.
Can hot corn dip be made ahead of time? Yes! You can assemble the dip up to a day in advance and store it, covered and unbaked, in the refrigerator. When you’re ready to serve, bake it as directed, allowing a few extra minutes in the oven until it’s hot, bubbly, and lightly golden on top.
Can you freeze corn dip?
It's best not to freeze creamy, cheesy dips due to their consistency. The sour cream and cheese can cause the dip to separate once it's thawed and baked. Make this dip fresh and store it in the fridge until you're ready to bake and eat. Can you substitute another cheese for monterey jack in hot corn dip?
You sure can! If you don't have monterey jack on hand, shredded cheddar, low-moisture mozzarella, pepper jack for extra heat, or gouda for a nuttier, creamier flavor all work well.
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Ingredients
4 to 5 ears corn, shucked
Vegetable oil, for brushing
Salt and pepper, to taste
1/2 red onion, diced
2 cloves garlic, minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)
2 Tbsp. butter
1 (8-oz.) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 lb. monterey jack cheese, grated and divided
2 green onions, sliced
Chili powder, for sprinkling
1 (4-oz.) can diced green chiles
Tortilla chips, to serve
Directions
Step 1Preheat the oven to 350°F.
Step 2Brush the corn cobs with vegetable oil, sprinkle with a little salt and pepper, and place on a grill pan for about 10 minutes, turning constantly. Remove the cobs from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.
Step 3In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook until the veggies are soft and golden, about 5 minutes. Remove the skillet from the heat to let the veggies cool slightly.
Step 4In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the monterey jack. Mix on low speed until combined. Add the green onion, veggie mixture, corn, and green chiles, mixing on low speed until just combined.
Step 5Spread the mixture into a baking dish and sprinkle with the remaining monterey jack. Bake until bubbly and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips!
Ree Drummond
You need four to five ears of corn. I prepped five but really only wound up adding about four cobs worth o' kernels.
Translation: You need four ears of corn!
(Psst. You can use frozen iffin ya want.)
Ree Drummond
Brush the cobs with a little vegetable oil and sprinkle them with salt…
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Then place them on a grill (or grill pan!)
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And cook them for about 10 minutes, turning them regularly so that they don’t burn.
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Remove them and set them aside to cool.
Ree Drummond
Now chops some veggies: red onion...
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Red bell pepper...
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Green bell pepper…
Ree Drummond
And fresh jalapeño! I scraped out about half the seeds and membrane so it would bring some spice to the table but not be overwhelming.
Ree Drummond
Heat some butter in a large skillet over medium heat and throw in the veggies.
Ree Drummond
Stir them around and cook them for about five minutes, until they have great color and are nice and tender. Remove the skillet from the heat and set it aside so the veggies will cool.
Ree Drummond
Now, you can do this in a regular bowl with a wooden spoon if you’re young and full of energy. But if you’re not, you can take the easy road and use a mixer to combine softened cream cheese…
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Mayo…
(NOT Miracle Whip. Miracle Whip is from the devil, and I can’t imagine the disaster that would ensue if you added it to this otherwise beautiful dip.)
Ree Drummond
Sour cream…
And monterey jack! I didn't get a photo of that because I'm an airhead, but here is the snap that shows the cheese added.
Ree Drummond
Next, slice a green onion and add it to the cheese mixture…
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Along with the veggie mixture, the corn, and a can of green chilies.
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Mix it on low until it's all combined!
(This is pretty darn good on a cracker. Don’t ask me how I know this.)
Ree Drummond
Pour the mixture into a baking dish and smooth the top with a spoon.
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Top it with more monterey jack, sprinkle it with a little chili powder, then pop it in a 350 degree oven to bake for 20 to 22 minutes.
Ree Drummond
Whoa.
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Wow!
Ree Drummond
I'm gettin' excited now.
Ree Drummond
This is amazing! Serve it with chips, crackers, or big carrot sticks. It's positively to die for.
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