Irresistible Corn Dip Loaded with Flavorful Goodness
This creamy corn dip is a crowd-pleaser, featuring sautéed corn, cheese, and vibrant peppers. Perfect for parties!
Equipment
- - Skillet
- - Baking dish
- - Mixing bowl
Ingredients
For the Dip Base
- 500 g Corn on the Cob or frozen corn Sautéed for sweetness and texture
- 4 tsp Olive Oil For sautéing
- 2 tbsp Butter Adds creaminess
- 2 cloves Garlic Minced
- 1 large Red Capsicum/Bell Pepper Diced
- 1 large Green Capsicum/Bell Pepper Diced
- 1 Red Onion Finely chopped
For the Creamy Mixture
- 250 g Shredded Monterey Jack Cheese Or substitute with cheddar or mozzarella
- 250 g Cream Cheese Softened
- 170 g Sour Cream
- 175 g Mayonnaise
For the Touch of Heat and Extras
- 1 Jalapeño Finely chopped, optional
- 115 g Canned Green Chillies Chopped
- 3/4 tsp Salt
- 3 Shallots/Scallions Finely sliced, optional
Garnish Options
- Chopped cilantro/coriander For a fresh finish
- Sliced jalapeños or green chillies For extra spice
- Sautéed corn For garnish
Instructions
Cooking Instructions
- Preheat the oven to 160°C (320°F).
- Remove the corn kernels from the cob using a bundt pan or bowl.
- Sauté half the corn and minced garlic in a skillet with melted butter and olive oil until golden brown (about 3 minutes). Set aside.
- Add the remaining corn, garlic, diced capsicums, and chopped onion to the skillet. Sauté until softened (about 2 minutes).
- Mix all ingredients in a large bowl, adding half of the cheese along with cream cheese, sour cream, mayonnaise, salt, green chilies, and jalapeño (if using).
- Transfer the mixture to a baking dish, sprinkle with the remaining cheese on top, then bake for 30 minutes or until bubbly and golden.
- Serve hot with corn chips, crackers, or fresh veggie sticks.
Notes
Optional: Garnish with chopped cilantro or extra jalapeños for added flavor.