thepioneerwoman5.0
Hot Corn Dip
This cheesy, hot corn dip is made with with corn, peppers, and jalapeño and baked until bubbly. It's a must-make appetizer for game day, parties, and potlucks.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
Brush the corn cobs with vegetable oil, sprinkle with a little salt and pepper, and place on a grill pan for about ⏱️ 10 minutes, turning constantly. Remove the cobs from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.
Vegetable oil, for brushingSalt and pepper, to taste
3
In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook until the veggies are soft and golden, about ⏱️ 5 minutes. Remove the skillet from the heat to let the veggies cool slightly.
red onion, diced1/2garlic, minced2 clovesfresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)1
4
In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the monterey jack. Mix on low speed until combined. Add the green onion, veggie mixture, corn, and green chiles, mixing on low speed until just combined.
cream cheese, softened1 (8-oz.) packagediced green chiles1 (4-oz.) can
5
Spread the mixture into a baking dish and sprinkle with the remaining monterey jack. Bake until bubbly and golden, 20 to ⏱️ 22 minutes. Remove from the oven and serve warm with tortilla chips!
Tortilla chips, to serve
Nutrition Facts
calories
373 Calories
fat Content
32 g
fiber Content
2 g
sugar Content
5 g
sodium Content
390 mg
protein Content
12 g
trans Fat Content
0 g
cholesterol Content
67 mg
carbohydrate Content
10 g
saturated Fat Content
15 g
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