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    Posted In: Appetizers, Holiday Recipes
    January 20, 2022 — by Julie — Leave a Comment

    Home » Delish » Appetizers » Hot Cheesy Corn Dip

    Hot Cheesy Corn Dip

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    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!

    hot cheesy corn dip in a white dish.

    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.

    charred corn in a black skillet.

    How To Make

    1. Preheat oven to 350 degrees F.
    2. 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.
    3. Stir in the fresh garlic and diced jalapenos and add more butter if needed. Cook for 30 seconds.
    4. Remove the corn from the heat and set it aside.
    5. In a large bowl, combine the softened cream cheese, sour cream, scallions, and 1/2 cup of colby jack cheese.
    6. Fold in the corn mixture and season with salt and pepper.
    7. Pour the corn mixture into a baking dish and top it off with the remaining cheese.
    8. Bake for 20 minutes and broil for 30 seconds or until the cheese on top melts completely. Enjoy warm with tortilla chips.
    corn dip with shredded cheese on top.

    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.
    baked hot corn dip with a tortilla chip.

    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

    • French Onion Dip
    • Queso Dip
    • Slow Cooker Buffalo Chicken Dip
    • Spinach Artichoke Dip

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    hot cheesy corn dip in a white dish.

    Hot Cheesy Corn Dip

    Print Recipe Pin Recipe
    Course: Appetizer
    Prep Time: 10 minutes
    Cook Time: 27 minutes
    Total Time: 37 minutes
    Servings: 6
    Calories: 289kcal
    Author: Julie Maestre
    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!

    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.

    Nutrition

    Calories: 289kcal | Carbohydrates: 17g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 395mg | Potassium: 208mg | Fiber: 2g | Sugar: 4g | Vitamin A: 778IU | Vitamin C: 4mg | Calcium: 198mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Appetizers, Holiday Recipes

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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