Hot Corn Dip Recipe

Name: Hot Corn Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 cups frozen corn kernels, thawed; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 cup mayonnaise; 1/4 cup diced jalapeños; 1/4 cup diced red bell pepper; 1/4 cup diced green onions; 1/4 cup chopped fresh cilantro; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; Tortilla chips, for serving

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Indulge in the creamy, cheesy goodness of this Hot Corn Dip, perfect for any gathering or game day party. This crowd-pleasing appetizer is a harmonious blend of sweet corn, savory cheeses, and a touch of heat, sure to satisfy any craving.

Tasting Notes:

This Hot Corn Dip boasts a delightful contrast of textures, with the creaminess of melted cheese complementing the crunch of corn kernels. The hint of spice from jalapeños adds a kick, while the blend of herbs and spices creates a flavor profile that is both comforting and irresistible.

Ingredients:

2 cups frozen corn kernels, thawed
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 cup diced jalapeños
1/4 cup diced red bell pepper
1/4 cup diced green onions
1/4 cup chopped fresh cilantro
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Tortilla chips, for serving

Kitchen Equipment:

Mixing bowl
Baking dish
Oven

Instructions:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the thawed corn kernels, shredded cheddar cheese, grated Parmesan cheese, mayonnaise, diced jalapeños, diced red bell pepper, diced green onions, chopped fresh cilantro, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
Transfer the mixture to a greased baking dish, spreading it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly, and the top is lightly golden brown.
Remove from the oven and let it cool slightly before serving.
Garnish with additional chopped cilantro, if desired.
Serve warm with tortilla chips for dipping.

Pro Tips:

For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the dip.
Customize the cheese blend by incorporating Monterey Jack, pepper jack, or any other favorite cheese varieties.
Fresh corn can be substituted for frozen corn for a seasonal twist.

Variations:

For a protein boost, add cooked and crumbled bacon or cooked ground sausage to the dip mixture before baking.
Experiment with different herbs and spices such as cumin, chili powder, or even a hint of lime juice for added complexity.
Make it vegetarian-friendly by omitting the bacon or sausage and using a vegetarian-friendly Parmesan cheese.

FAQs:

Can I make this dip ahead of time?

Yes, you can prepare the dip up to a day in advance and refrigerate it until ready to bake. Simply cover the baking dish with plastic wrap or foil and store it in the refrigerator. Bake as directed when ready to serve.

Can I freeze leftovers?

While this dip is best enjoyed fresh, you can freeze any leftovers in an airtight container for up to 2-3 months. Reheat in the oven until warmed through.

Can I use fresh corn instead of frozen?

Absolutely! You can use fresh corn kernels cut from the cob. Just make sure to cook them briefly before incorporating them into the dip mixture to ensure they are tender.

Yield: 8 servings

Hot Corn Dip

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 cups frozen corn kernels, thawed
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 cup diced jalapeños
1/4 cup diced red bell pepper
1/4 cup diced green onions
1/4 cup chopped fresh cilantro
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Tortilla chips, for serving

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the thawed corn kernels, shredded cheddar cheese, grated Parmesan cheese, mayonnaise, diced jalapeños, diced red bell pepper, diced green onions, chopped fresh cilantro, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
Transfer the mixture to a greased baking dish, spreading it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly, and the top is lightly golden brown.
Remove from the oven and let it cool slightly before serving.
Garnish with additional chopped cilantro, if desired.
Serve warm with tortilla chips for dipping.