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Warm Corn Dip recipe

Expect your guests to ask for the recipefor this delicious cheesy corn dip…it’s just that good.

Recipe: Warm Corn Dip

2 tablespoons butter
1/4 cup small dice onion
2 tablespoons minced jalapeños
1 1/2 tablespoons minced garlic
3 cups corn kernels (frozen, canned or fresh)
1 cup roasted poblano peppers, chopped
1/2 cup roasted red bell pepper, chopped
1/4 cup green onions, finely chopped (green parts only)
4 ounces cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
3/4 cup sour cream
3/4 cup mayonnaise
Seasoned salt
Salt and cayenne pepper to taste

  • Preheat oven to 375°F (190°C).
  • In a 10-inch saut pan set overa medium high heat, add the butter. Once the butter is melted,add the onions and saut for 3 to 4 minutes. Add the jalapeñosand the garlic and saute for 2 more minutes. Add the corn andsaut for 5 to 6 minutes.
  • Remove the corn, jalapeños, garlicand onion mixture to a mixing bowl. Add the remaining ingredientsto the mixing bowl and blend well. Season to taste with seasoningsalt.
  • Place the dip in a greased casserole dish,and bake in the oven for 20 minutes or until the dip begins tobubble. Serve with chips.

    Serves 6 to 8.

    Hot Corn Dip

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  • Comments

    1 Comment


    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. Just reading the ingredients I know that this is gonna be a winner. Cheese, spice, corn and mayo? Yep, no way that can go wrong! Face planting and pinning!

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