Hot Corn Dip


  • 3 cups fresh corn (approximately 3 ears)
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion finely chopped
  • 1 red pepper finely chopped
  • 2 cloves garlic minced
  • 1/2 cup mayo
  • 3 greens onions chopped (green and white parts)
  • 1/2 small jalapeno seeded,veins removed and finely minced
  • 1 (4 ounce) can green chiles drained
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon paprika
  • 1 cup cheddar shredded
  • 1 cup Mexican melting cheese or white American shredded


  1. Add 1 tablespoon butter to large ovenproof skillet over medium heat. Add corn, salt and pepper. Cook until fragrant and lightly browned 5-7 minutes; stirring frequently. Remove from pan and place in large bowl.
  2. Add 1 tablespoon butter to same large skillet over medium heat. Add onion and pepper; cook until onion starts to lightly brown on edges 3-4 minutes. Turn to low and add garlic. Cook for additional 1 minute. Remove from pan and add to bowl with corn.
  3. To bowl add mayo, green onions, jalapeno, green chiles, chili powder, cayenne, paprika, 3/4 cup of cheddar and 3/4 cup Mexican melting cheese. Stir to combine. Place back in ovenproof skillet or small casserole dish. Top with remaining cheese.
  4. Bake for 25-30 minutes at 375 degrees. Serve with tortilla chips.

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