Hot Cheesy Corn Dip
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!
Prep Time10 minutes mins
Cook Time27 minutes mins
Total Time37 minutes mins
Servings: 6
Calories: 289kcal
- 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
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.
- 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.
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