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Hatch Chile Corn Dip for Game Day Eats

Creamy with a kick, this Hatch chile corn dip is just what you need to munch while watching the big game with friends — if you are willing to share this dreamy hot corn dip.

Hatch Chile Corn Dip by FamilySpice.com

I love appetizers. I think I enjoy them more than the main dish. There’s something fun about eating bites from a smorgasbord as far as the eye can see. Dips are especially irresistible for me. Salty chips with heaps of salsa, guacamole, artichoke dip and the likes… yum! Nothing says “Game Day” more than a hot cheesy dip and a massive bowl of chips.

Of course, it’s hard to be a football fan living in San Diego these days. My family has tried to remain Charger fans, but when your team (or should I saw the team’s owner) spits in your face one too many times, why would you tune in to watch them play? And seriously, who wants to watch the Chargers play great football for three quarters just to blow it all in the last quarter and lose the game? Again and again?!

Yes, we have turned into bitter fans over here, but it doesn’t mean we can’t have fun and watch other teams play good football. I was born in New Orleans and was positively fanatical when the Saints not only had a winning season, let along win the super bowl. Then there was the nail biting super bowl where the under dog Giants killed the undefeated Patriots for the championship. There are plenty of good teams out there to watch when your team is flailing and breaking your heart.

Hatch Chile Corn Dip by FamilySpice.com

Having worked in advertising, I also have an appreciation for the commercials, beyond their humor and wittiness. Holy cow, Fox Sports is asking for more than $5 million for a 30-second commercial spot for next month’s super bowl. Did you fall out of chair? Yes, $5 million for 30 seconds. And that’s just the cost of air time. Those Mad Men Media Buyers must love super bowl season.

But alas, my ad days are long gone. Instead, I will happily indulge on delightful bites of bad-for-you goodness while watching grown men make a simple game into a really big deal. I’m good with that. Because whether it’s the playoffs or the super bowl,  it’s always fun to hang out with friends and eat good food.

This hot corn dip is one of my go-to party dip recipes. I made it for many years, then found that I was making it all the time so I stopped making it for many years. I brought it back from retirement during the holidays when I was feeling not-so-creative and wanted a no-brainer, crowd-friendly appetizer. Who doesn’t love a hot and cheesy corn dip?

Hatch Chiles by FamilySpice.com

Over the years, I have customized this dip to what I am sharing with you today, a Hatch Chile Corn Dip that is hot in terms of spice AND temperature. I have used both fresh corn and frozen. I still had roasted Hatch Chiles in my freezer (thanks to a massive box of Hatch chiles sent from Frieda’s Produce back in August) and I love using them in my dips, stews and chili. They are my secret ingredient whenever I want to add some heat to a dish. They have much more flavor than a jalapeño and since they were roasted, a touch of smokiness.

Remember, Hatch chiles have thicker skin than Anaheim chiles or jalapeños, so they have to be roasted first and then peeled. Once roasted, the peels really do fall off easily. I have a video showing you different ways you can roast your chiles at home.

I could eat this whole bowl of Hatch Chile Corn Dip myself. It’s ridiculously good. I hope you enjoy it, too!

Hatch Chile Corn Dip by FamilySpice.com

Hatch Chile Corn Dip

Author:

Laura Bashar

Creamy with a kick, this Hatch chile corn dip is just what you need to munch while watching the big game with friends -- if you are willing to share this dreamy hot corn dip.

Ingredients:

  • 2 TBS butter, unsalted
  • 1 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 4 cup corn kernels, frozen and thawed, or cut from 4 ears of fresh corn
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 cup chopped green onions
  • 1 Hatch chile, roasted, peeled, seeded and chopped
  • 3 garlic cloves, minced
  • 1 cup mayonnaise
  • 16 oz shredded pepper jack cheese

Directions:

  1. Preheat oven to 350ºF.
  2. In a large non-stick skillet, over medium-high heat add:
    • 1 TBS butter, unsalted
  3. When the butter melts, add:
  4. 1 cup chopped onion
  5. Sauté onions until they start to soften, about 3-5 minutes.
  6. Stir in:
    • 1/2 cup chopped red bell pepper
  7. Cook an additional 5 minutes, then add:
    • 1 TBS butter, unsalted
  8. When butter is melted, stir in:
    • 4 cup corn kernels, frozen and thawed, or cut from 4 ears of fresh corn
  9. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
  10. Stir in:
    • 1/4 cup chopped green onions
    • 1 Hatch chile, roasted, peeled, seeded and chopped
    • 3 garlic cloves, minced
  11. Cook for another 2 minutes then remove from heat and season with:
    • 1/8 tsp ground black pepper
    • 1/4 cup chopped green onions
  12. Let mixture cool a few minutes, then stir in:
    • 1 cup mayonnaise
    • 8 oz shredded pepper jack cheese
  13. Pour mixture into an 8-inch square baking dish and sprinkle on top:
    • 8 oz shredded pepper jack cheese
  14. Bake in the oven until bubbly and golden brown, 20-30 minutes.
  15. Serve hot.

Prep Time:

Yield: 6 cups

Cook Time:

Total Time: