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Hot Corn Dip with Hatch Chiles

Creamy with a kick, this hot corn dip made with smokey Hatch chiles is just what you need to munch while watching the big game with friends — if you are willing to share any of it!

Cheesy hatch chile corn dip in a rustic blue bowl with chips in it and around it

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.

I seriously can’t stop myself if I’m sitting next to a bowl of delicious dip! Maybe that’s why I have so many on my blog???

Why you must try this recipe

This hot corn dip is one of my most requested recipes when I throw a party. It comes out of the oven hot and bubbling and oh so cheesy.

The sweet corn is bathed in a cheesy dip that is as mild or as spicy as you want, thanks to the chiles. And I’m talking Hatch chiles!

Hatch chiles come in hot, medium and mild varieties. They look like anaheim chiles but have much more flavor. They are grown in Hatch, New Mexico and are available fresh in August every year.

If you get a box, you can roast them at home, peel them and then bag them up. Freeze them and you have roasted Hatch chiles all year long! And if you can’t find fresh chiles, you can always find the canned varieties.

Smokey chiles, sweet corn and cheesy goodness – scooped up with a salty, crispy tortilla chip. This is what I call heaven!

Ingredients you need

Hatch Chiles by FamilySpice.com

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Step-by-step directions

Roasted Hatch Chiles by FamilySpice.com

1. If you are using fresh Hatch chiles, you will need to roast them first. You can cook them over your gas stove directly over the flame, in the oven or over a grill. You can to cook until the chiles are soft and the skin charred.

Then transfer to a paper bag to cool. Once cooled, the peels should come off easily. They will need to be seeded and chopped. If using spicy chiles, wear latex gloves!!!

Collage of 4 pictures showing how to make hot corn dip

2. Melt butter in a large skillet and sauté the onions. Once softened, stir in the bell peppers.

3. Add more butter then cook the corn kernels until they turn deep golden brown, about 5 minutes.

4. Add Hatch Chile and garlic and continue to cook for another 2 minutes. Remove from heat and season with black pepper and green onions.

5. Let mixture cool a few minutes, then stir in mayonnaise and half the pepper jack cheese. Pour mixture into an 8-inch square baking dish and sprinkle remaining cheese on top. Bake in the oven at 350F until bubbly and golden brown, 20-30 minutes.

Expert tips and recipe FAQs

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.

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

If you want to make it ahead of your party, you totally can. Just assemble the dip and put it in the baking dish then cover and refrigerate. Then bake it the day of your event.

Leftovers keep in the refrigerator for 3-5 days. And the dip reheats well in the oven, toaster oven or microwave.

Cheesy hatch chile corn dip in a rustic blue bowl with chips around it
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Yield: 6 Cups

Hot Corn Dip

Cheesy hatch chile corn dip in a rustic blue bowl with chips around it

Creamy with a kick, this hot corn dip made with smokey Hatch chiles is just what you need to munch while watching the big game with friends -- if you are willing to share any of it!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 TBS butter, unsalted, divided
  • 1 cup chopped onion
  • ½ cup chopped red bell pepper
  • 4 cup corn kernels, frozen and thawed, or cut from 4 ears of fresh corn
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 Hatch Chile, roasted, peeled, seeded and chopped
  • 3 garlic cloves, minced
  • ¼ cup chopped green onions
  • 1 cup mayonnaise
  • 16 oz shredded pepper jack cheese, divided

Instructions

    1. Preheat oven to 350ºF.
    2. In a large non-stick skillet, over medium-high heat melt 1 TBS butter. When the butter melts add the onion.
    3. Sauté onions until they start to soften, about 3-5 minutes.
    4. Stir in bell pepper and cook an additional 5 minutes.
    5. Add remaining butter to the pan. When the butter is melted, stir in corn kernels. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
    6. Add Hatch Chile and garlic and continue to cook for another 2 minutes.
    7. Remove from heat and season with black pepper and green onions.
    8. Let mixture cool a few minutes, then stir in mayonnaise and half the pepper jack cheese (8 oz).
    9. Pour mixture into an 8-inch square baking dish and sprinkle remaining cheese on top. Bake in the oven until bubbly and golden brown, 20-30 minutes.
    10. Serve hot.

Notes

Serve warm with tortilla or pita chips.

You can assemble the dip and refrigerate it a day or two before you need to serve it. Then bake it the day of your party.

Got leftovers? Cover the cooled corn dip with foil or plastic wrap then store in the refrigerator for 3-5 days. You can reheat in the oven or in the microwave.

If you don't have Hatch chiles, you can roast your poblano peppers, bell peppers or use canned green chiles.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 369Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 46mgSodium: 443mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 13g

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