Hot Cheesy Corn Dip
This is the best corn I’ve had all summer.
Because it’s baked with two kinds of cheese. But of course.
The dip literally takes five minutes to stir together, the best kind of recipe.
Combine corn, green chiles, cheese, mayo, stir, and bake. So easy.
It’s the type of recipe that’ll save you when you need a crowd-pleasing warm and hearty appetizer but don’t have time for anything fussy.
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I made the dip for a party and no one could resist it. It’s creamy with great texture from the juicy corn kernels and reminds me of the filling I used for these stuffed mushrooms. I used frozen corn so I didn’t have to deal with corn silks, but fresh corn would be lovely.
The chiles add an incredibly mild heat, but it’s flavor rather than heat since it’s faint. Spice it up with a shake of chili powder or cayenne if you want to truly put the hot in hot corn dip.
The dip screams football and tailgating, but let’s enjoy the last of summer before we starting thinking football.
Gooey cheese on crunchy chips with a refreshing drink to wash it all down with. Perfect comfort food.
Hot Cheesy Corn Dip
Corn has never tasted better because it’s baked with two kind of cheese. This easy dip literally takes five minutes to stir together. It’s a great for parties, football, and tailgating. People can’t resist this creamy, cheesy dip with great texture from the juicy corn kernels. The chiles add an incredibly mild heat, but it’s flavor rather than heat since it’s faint. Spice it up with a shake of chili powder or cayenne if you want to truly put the hot in hot corn dip. Gooey cheese on crunchy chips with a refreshing drink to wash it all down with is perfect comfort food.
2 cups frozen corn, thawed and drained if necessary (or substitute with fresh corn)
one 4-ounce can green chile peppers
1 3/4 cups shredded Sargento® Monterey Jack cheese (or Pepper Jack), divided (most of an 8-ounce package)
1/2 cup finely grated Parmesan cheese
1/2 cup Hellman’s®/Best Foods® Mayonnaise or MIRACLE WHIP (lite versions are okay)
chips, crackers or bread for serving (try Pringles® Tortillas, Rold Gold® Pretzel Thins, NABISCO crackers)
- Preheat oven to 350F and spray a 9-inch round pie dish with cooking spray; set aside
- In a large bowl add corn, green chiles, 1 cup Monterey Jack cheese, Parmesan, mayo (I used lite MIRACLE WHIP), and stir to combine.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle remaining 3/4 cup Monterey Jack cheese over the top.
- Bake for about 30 to 35 minutes, or until cheese has melted and is bubbly, or is as golden browned as desired.
- Serve immediately with corn chips, tortilla chips, bread, or your favorite dipper. Dip is best warm and fresh, but will keep airtight in the fridge for up to 5 days. Reheat gently if desired or serve chilled.
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Corn and Double Cheese Dip (vegan, GF, fat free, serve warm or cold) – A five-minute dip to toss together and full of texture from the corn and peppers. It can also be baked like today’s dip if you have extra time
Creamy Ranch and Cheese Bread Bowl Dip – A no-bake, easy dip that’s packed with bold flavor! A perfect party dip & you get to eat the bowl
Triple Cheese and Corn-Stuffed Mushrooms – Mushroom fans will love these! Stuffed to the max with cheese!
Post brought to you by Safeway Inc. Recipe, photography, and opinions expressed are my own.