Hot Corn Dip
Jump to RecipeHot corn dip is what happens when a bowl of corn gets invited to a party and realizes it cannot show up alone. Cream cheese and sour cream turn it rich, cheddar melts through the middle and over the top, and jalapeño keeps the sweetness of the corn from making the whole thing too gentle. It takes about ten minutes to assemble, which is less time than most people spend trying to find the serving dish they swear they own. The mixture goes into a small baking dish at 375°F with half the cheddar inside and the rest on top. Twenty to 25 minutes later, the edges should be bubbling and the cheese browned enough to signal that chips are about to start disappearing at an irresponsible rate. Give the dip five minutes before serving. Straight from the oven, molten cream cheese has the same basic attitude toward the roof of your mouth as roofing tar. That short rest also lets the dip thicken enough to scoop. Under the browned cheese you get sweet corn, creamy tang, a little jalapeño heat, and enough richness to make sturdy tortilla chips the correct equipment rather than a suggestion.
Ingredients
- 2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar, divided
- 1 jalapeño, seeded and diced
- Salt and black pepper to taste
Instructions
- 1Heat the oven to 375°F and grease a small baking dish.
- 2Stir together the corn, cream cheese, sour cream, half the cheddar, jalapeño, salt, and pepper.
- 3Spread into the prepared dish and top with the remaining cheddar.
- 4Bake for 20 to 25 minutes, until hot and bubbling at the edges.
- 5Let stand 5 minutes before serving with chips.
Nutrition Information
Estimated per serving: 1 of 8 servings.
Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.
Pro Tips
- Drain or thaw the corn well so extra water does not thin the cream-cheese base.
- Reserve half the cheddar for the top so you get a distinct melted cheese layer.
- Let the dip stand for 5 minutes after baking so it thickens slightly before serving.
Substitutions
Storage Instructions
Store Hot Corn Dip covered in the refrigerator for up to 4 days. Reheat it until hot and bubbling, then let it stand briefly so the cream-cheese and cheddar base settles before dipping.
Make Ahead
Assemble the dip in its baking dish up to 1 day ahead, cover, and refrigerate. Bake it directly from the refrigerator at 375°F, allowing about 5 extra minutes, and pull it when the center is hot and the edges are bubbling.
Freezing
I would not freeze Hot Corn Dip if texture matters. Cream cheese and sour cream can become grainy after thawing, so refrigerating the assembled dip and baking it fresh is the better make-ahead route.
Frequently Asked Questions
How do I know when Hot Corn Dip is ready?
The dip is ready when it is hot through the center, bubbling at the edges, and the cheddar on top is fully melted. Let it stand for 5 minutes before serving so the creamy base settles.
