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Corn Dip

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This hot & easy Corn Dip recipe is the BEST appetizer for any get-together! It’s so cheesy and full of flavor…MMMM!! You’ll be tempted to eat this with a spoon!

My creamy dreamy delicious Corn Dip is the one dish I’m always summoned to make at family parties, especially during our Christmas gatherings!

This mouthwatering dish features corn, bell peppers, onion, jalapenos, lots of cheese and seasonings and a secret ingredient – my Cilantro Chutney! It seriously adds so much flavor and spice to this dish! (I always keep this chutney on hand to use in many of my Indian fusion recipes!)

You can watch me make it here. Hope you enjoy and don’t forget to tag me on @thechutneylife when you make it! Happy Eating!

If You Love this Corn Dip, You’ll Also Enjoy:

Spicy, scrumptious Mexican Street Corn with cotija cheese!
This Party Bean Dip that’s fast and big-group friendly!

Few Important Tips!

  • Pico de Gallo and chopped jalapenos make a beautiful garnish for this dip!
  • Serve with tortilla chips or even Fritos!
  • Mayonnaise doesn’t alter the flavor of this dip, it just makes it CREAMY. Add more for an
    even creamier dip or less if you prefer it a bit thicker.
  • This was originally a corn & bean dip recipe, but I like it better with just corn!

Hot & Creamy Corn Dip

Hot & Creamy Corn Dip

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PREP TIME: 15 mins
COOK TIME: 30 mins
TIME: 45 mins
The Chutney Life

Ingredients


  • 2 tablespoons butter

  • 1 tbsp oil

  • 1 red bell pepper, diced small

  • 1 green bell pepper, diced small

  • 3 serranos or jalapenos, finely diced

  • 8 oz package shredded mexican cheese

  • 14.4 oz bag frozen corn, thawed and rinsed

  • 2 tablespoons fresh garlic, finely minced

  • 1 teaspoon onion powder

  • 2 teaspoons cayenne pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon cumin powder

  • 1 teaspoon oregano

  • ¾ cup mayonnaise

  • 1.5 tablespoon sriracha or more to taste

  • 1/3 cup milk

  • 1 cup finely chopped fresh cilantro

  • salt & pepper to taste

  • 2 tbsp cilantro chutney

  • 1/4 cup finely chopped scallions

  • 15 ounce can black beans, drained and rinsed (optional) I prefer this recipe without the beans but if you want to make it heartier you can add beans)

Directions

  1. Preheat the oven to 400 degrees F.
  2. Melt 1 tbsp oil and 2 tablespoon of the butter in a large heavy skillet over medium-high heat and add the diced serranos/jalapenos and let splutter for a few seconds then add the red and green peppers.
  3. Add pinch of salt and cook, stirring occasionally, on medium to low heat until the peppers are softened (about 7-8 minutes).
  4. Add garlic and continue to cook for 2-3 more minutes until garlic is fragrant but not browned. Lower heat to ensure garlic does not brown.
  5. Add the corn, spices, and stir to incorporate well. Cook for about 10 minutes, stirring occasionally to let the corn mix with the spices and soften a bit. Add Black beans (optional), cilantro, siracha, stir and remove from heat. Add mayonnaise, milk, and shredded cheese and mix well.
  6. Transfer to oven safe baking dish, cover with foil and let bake for 20 minutes on the middle rack until you see the edges of the dip bubbling.
  7. Remove from oven, top with scallions and serve hot with tortilla chips! If you want to get a golden brown crust on top - add an additional layer of shredded cheese on top and broil on low for a few minutes until the cheese has browned.

Notes

Optional: Some pico de gallo or chopped jalapenos makes for a great garnish!

HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Have made this dip for the last 2 years and always a hit. Thank you

i baked this dip once and totally loved it! i have a huge party coming up..can i freeze it for 2 days before baking?

Made this last night for a family get together, it was a hit, thank you!!

The best!! So delicious it’s hard not to stop eating. I made mine without the beans and subbed in Trader Joe’s jalapeño sauce for the cilantro chutney as I didn’t have it on hand. Thanks Palak!

Can you use canned corn instead of frozen?

I’ve made this recipe a few times now and it comes out perfectly every time. It’s a little watery when it comes from the oven but thickens as it cools so I recommend making it a little early.

Hey. I am going to try this for the potluck. But I need to make it before hand, also there’s no oven at the party. Can we microwave ? Or can it be served at room temperature? Thanks.

Looks so good! I’m going to attempt this tomorrow! I don’t want to use butter though, so how much vegetable oil can I use?

Hey the butter is what helps bind the cheese and the rest of the ingredients together so you get a creamy consistency- but it would still be delicious with oil . I would use about 3 tbsp!

Hi! If I wanted to make this ahead of time would you suggest putting the dip in the oven just before serving?

Looks great! Can you use fresh onion rather than onion powder? Which type of onion would you recommend if doing so? Also how many does this recipe serve?

Hey Jessica!

Yes, just add in a chopped onion along with the bell peppers. You can use red or yellow/white ! This recipe serves about 4-6 so if you’re making it for a crowd, double the recipe!

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