Hot Corn Dip (Edit recipe)

This Hot corn dip is a Mexican fiesta in your mouth... it's cheesy, creamy, a little spicy (which can be ofcourse adjusted to your liking!) and a party-pleaser for sure! You can make this using fresh, canned or frozen corn but what intensifies the flavor is actually toasting that corn. For some variation, swap the spices with the Elote seasoning from Trader Joes or use the Taco seasoning mix from Primal Palate. Serve this dip bubbly hot with some crackers, tortilla chips, pita chips or crusty bread. Make it on Game day or Cinco de Mayo and enjoy it alongside some Margaritas.

10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	544
Fat:	45 g
Carbohydrates:	18 g
Protein:	20 g
Cholesterol:	83 g
Sodium:	1083 mg
Fiber:	4 g
Sugars:	9 g
Calculated per serving.

by Date Thy Plate

Serves: 4

Ingredients

1 Tbsp Unsalted Butter
1 - 2 Tbsp Extra Virgin Olive Oil
2 cups Corn, frozen
0.5 tsp Ground Cumin, Primal Palate
0.25 tsp Paprika
0.5 whole Red Bell Pepper, diced
1 whole Jalapeño, seeded & diced
0.5 whole Red Onion, finely chopped
1 clove Garlic, minced
0.5 cup Full Fat Cream Cheese
0.25 cup Sour Cream
0.25 cup Mayonnaise
0.5 tsp Salt
1 cup Monterey Jack Cheese, shredded
1 tsp Jalapeño, for garnish, optional
1 Tbsp Green Onion (Scallion), for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325F.
Melt butter and olive oil in a skillet. Add frozen corn and garlic.
Sauté until the corn is golden brown, about 5-7 minutes. Remove the corn and set aside. Reserve some for garnish.
Add more oil to the pan if necessary. Add red bell pepper, jalapeno and onion. Saute until softened, about 2-3 minutes. Add it to the bowl with the corn.
To the corn mixture, add cream cheese, sour cream, mayonnaise, salt and half of the monterey jack cheese. Mix well and then transfer to a baking dish.
Top with the remaining half of the Monterey Jack cheese. Bake for 30 minutes or until golden and bubbly on top.
Garnish with the reserved sautéed corn, jalapeno and green onions.
Serve hot with your favorite chips, crackers or crusty bread. Enjoy!

Notes

If you don't like Jalapenos, swap them with some green bell pepper or canned chilies. You can also add smoked paprika for a slight kick. For cheese - If you are unable to get your hands on Monterey Jack, any melty cheese such as cheddar, Pepper Jack, Gruyere, Provolone and Swiss would work.