This hot cheesy corn dip is fresh corn kernels, garlic, peppers, cheese, scallions, and sour cream. The ultimate appetizer for game day or any get-together!
If you’re a fan of this hot crab dip then you will love this corn dip! This dip is economical, cheesy, and super easy to make!
Why You’ll Love This Recipe
- The fresh corn is charred to perfection!
- Made with only 8 ingredients in under 40 minutes.
- It’s hot, cheesy, rich, and comforting.
- Can be enjoyed as a side dish as well.
Ingredient Notes
Corn – I highly recommend using fresh corn for this recipe. Although frozen and canned corn works too, it will taste so much better if you use fresh corn.
Sour Cream – Full fat is recommended.
Cream Cheese – Softened at room temperature.
Jalapenos – Deseeded although you may add some seeds if you like it spicy.
How To Make
- Preheat oven to 350 degrees F.
- Shuck the corn and cut the kernels off the corn using a sharp knife. Heat 2 tbsp of butter in a large skillet over high heat. Add the corn kernels to the skillet and cook for 5-6 minutes or until the corn gets slightly charred.
- Stir in the fresh garlic and diced jalapenos and add more butter if needed. Cook for 30 seconds.
- Remove the corn from the heat and set it aside.
- In a large bowl, combine the softened cream cheese, sour cream, scallions, and 1/2 cup of colby jack cheese.
- Fold in the corn mixture and season with salt and pepper.
- Pour the corn mixture into a baking dish and top it off with the remaining cheese.
- Bake for 20 minutes and broil for 30 seconds or until the cheese on top melts completely. Enjoy warm with tortilla chips.
Top Tips
- If you’re using sweet corn make sure to season generously with salt.
- I didn’t use mozzarella cheese but if you want it extra cheesy and want an insane cheese pull, add mozzarella cheese.
What Can I Serve This With?
I highly recommend serving this with crackers, crostinis, or tortilla chips. You can also serve it with celery sticks and carrots.
Storage
You can make this hot cheesy corn dip ahead of time. Cover and refrigerate the uncooked dip for up to 2 days. Bake the day you plan on serving it. Place any leftovers in an air-tight container and refrigerate for up to 2 days.
Other Recipes You Might Enjoy
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Hot Cheesy Corn Dip
Ingredients
- 3 cups corn kernels about 6 ears fresh corn
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 jalapeno deseeded and diced
- 1 scallion sliced
- 2 garlic cloves finely minced
- 2 tbsp butter
- 1 cup Colby Jack cheese or Pepper Jack cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Shuck the corn and cut the kernels off the corn using a sharp knife. Heat 2 tbsp of butter in a large skillet over high heat. Add the corn kernels to the skillet and cook for 5-6 minutes or until the corn gets slightly charred.
- Stir in the fresh garlic and diced jalapenos and add more butter if needed. Cook for 30 seconds.
- Remove the corn from the heat and set it aside.
- In a large bowl, combine the softened cream cheese, sour cream, scallions, and 1/2 cup of cheddar cheese.
- Fold in the corn mixture and season with salt and pepper.
- Pour the corn mixture into a baking dish and top it off with the remaining cheese.
- Bake for 20 minutes and broil for 30 seconds or until the cheese on top melts completely. Enjoy warm with tortillas.
Notes
- If you’re using sweet corn make sure to season generously with salt.
- I didn’t use mozzarella cheese but if you want it extra cheesy and want an insane cheese pull, add mozzarella cheese.
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