Hot Corn Dip
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.94 out of 5 stars
(32)
Ingredients
12 servings
- 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
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Preparation
Step 1
Preheat oven to 160C/320F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add half the cheese into the bowl, then all the remaining ingredients. Mix, transfer to baking dish.
Step 6
Top with remaining cheese. Bake 30 minutes or until golden and bubbly on top.
Step 7
Top with garnishes if desired. Serve hot with corn chips!
Step 8
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