Hot Corn Dip
This hot corn dip with smoky Hatch chiles is a total crowd-pleaser—creamy, cheesy, and perfect for passing around at your next party. Just be warned: It's dangerously hard to share!
Servings 12
Calories 331kcal
Ingredients
- 2 tablespoon 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
- Preheat oven to 350ºF.
- In a large non-stick skillet, over medium-high heat melt 1 TBS butter. When the butter melts add the onion.
- Sauté onions until they start to soften, about 3-5 minutes.
- Stir in bell pepper and cook an additional 5 minutes.
- 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.
- Add Hatch Chile and garlic and continue to cook for another 2 minutes.
- Remove from heat and season with black pepper and green onions.
- Let mixture cool a few minutes, then stir in mayonnaise and half the pepper jack cheese (8 oz).
- 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.
- 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.
If you don't have Hatch chiles, you can roast your poblano peppers, bell peppers or use canned green chiles.
TO STORE: Store any leftover dip in an airtight container and refrigerate for up to 4 days. The dip reheats well in the oven, toaster oven or microwave.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 0.5cup | Calories: 331kcal | Carbohydrates: 10g | Protein: 11g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 583mg | Potassium: 149mg | Fiber: 2g | Sugar: 4g | Vitamin A: 601IU | Vitamin C: 11mg | Calcium: 292mg | Iron: 1mg
