Hot Corn Dip

Hot Corn Dip

 Hot Corn Dip


4 corn on the cob (large, or 5 smaller), or 500g / 1 lb frozen corn

4 tsp olive oil

2 tbsp / 30 g butter

2 garlic cloves , minced

1 large red capcsicum / bell pepper , diced

1 large green capsicum / bell pepper , diced

1 red onion , finely chopped

250 g / 8 oz shredded Monterey Jack cheese or other cheese of choice (Note 1)

1 jalapeno , finely chopped

250 g / 8 oz cream cheese , softened

3/4 cup / 170g sour cream

3/4 cup / 175g mayonnaise

3/4 tsp salt

115g / 4 oz can green chillies, chopped (Note 2)

3 shallots / scallions , finely sliced


Coriander / cilantro , chopped

Green chillies or jalapeño , sliced

Sautéed corn


Preheat oven to 160C/320F.

Cut the corn off the cob. Tip: Use bundt pan or ramekin. in large bowl, see video. If using frozen corn, no need to thaw.

Melt 1 tbsp butter then add 2 tsp oil in a skillet over high heat. Add half the corn and half the garlic. Cook, stirring (or tossing!) for 3 minutes or until corn is golden (golden = better flavour). Transfer corn to bowl, repeat with remaining corn.

If the skillet looks dry, add a touch of oil. Add both capsicums and onion, cook for 2 minutes until softened. Add to bowl with corn.

Add half the cheese into the bowl, then all the remaining ingredients. Mix, transfer to baking dish.

Top with remaining cheese. Bake 30 minutes or until golden and bubbly on top.

Top with garnishes if desired. Serve hot with corn chips!

Enjoy !!!!

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