Hot Corn Dip with Cream Cheese

5 from 2 votes

Hot Corn Dip with Cream Cheese

Fresh summer sweet corn tastes amazing in this creamy, cheesy hot corn dip loaded with corn, red and green bell peppers, cream cheese and sharp cheddar cheese. Grab a chip and dig in!

Course Appetizer

Cuisine American

Prep Time 40

Cook Time 10

Total Time 50

Servings people

Calories 172kcal

Author Lisa Bynum

Ingredients

2 ears fresh corn on the cob or one 10-ounce package of thawed frozen corn or one 15-ounce can of drained whole kernel corn
2 tablespoons unsalted butter
1 medium green bell pepper diced
1 medium red bell pepper diced
½ cup sour cream
½ cup mayonnaise
8 ounces cream cheese softened
¼ cup chopped green onions
3 cups sharp cheddar cheese shredded

Instructions

If using fresh corn:

OVEN: Roast the corn in the husks in a 350 degree oven for 20-30 minutes until the husks start to char and the corn is tender.
GRILL: Place the corn in the husks over indirect heat. Close the lid and grill for 20-30 minutes until the husks start to char and the corn is tender.
Set the corn aside to cool. Once the corn is cool enough to touch, peel away and discard the husks and the silk. Remove the corn kernels from the cob and set aside.

If using thawed frozen corn or canned corn:

Place the corn in a large mixing bowl and set aside.

Dip instructions

Preheat the oven to 350 degrees.
Melt the butter in a large saucepan over medium heat.
Add the diced green and red bell peppers and sauté for 10 minutes until the vegetables are tender. Add the diced peppers to the mixing bowl with the corn.
In the same saucepan, combine the sour cream, mayonnaise and cream cheese. Warm, stirring frequently, over medium low heat until the cream cheese is melted.
Add the green onions, two cups of the shredded cheese and the corn and peppers to the saucepan. Stir until the corn and peppers are evenly distributed throughout. Season with salt and pepper to taste.
Spread the corn dip into the bottom of a round pie plate or 8 x 8-inch casserole dish.
Top the dip with the remaining cheddar cheese.
Bake for 10 minutes until the cheese is melted.
Serve warm.

Video

Notes

Storage and Reheating

Corn dip should be covered and stored in the refrigerator within two hours. Consume within four days. To reheat the corn dip, preheat the oven to 350 degrees F. Cover the dip with foil (to prevent the cheese from browning) and bake for 10-15 minutes until heated through. Sorry, this dip can not be frozen. Freezing will cause the cream these to separate and the dip to become watery.

Nutrition