Name: Corn Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups Frozen or Fresh Corn Kernels; 8 oz Cream Cheese (softened); 0.5 cup Sour Cream; 0.25 cup Mayonnaise; 1.5 cups Shredded Sharp Cheddar Cheese; 1 whole Jalapeño (finely diced); 2 cloves Garlic (minced); 0.5 tsp Smoked Paprika; 1 tbsp Lime Juice; 0.25 cup Fresh Cilantro (chopped)

Appetizers & Starters

Corn Dip

This decadent, smoky corn dip features charred kernels folded into a velvety blend of cream cheese and sharp cheddar, finished with a zesty lime kick. It is the perfect warm appetizer for game days, holidays, or any social gathering where you want to impress.

Prep

15m

Cook

20m

Serves

Calories

485kcal

Qty	Ingredient
3 cups 450 g	Frozen or Fresh Corn Kernels
8 oz 225 g	Cream Cheese (softened)
0.5 cup 120 ml	Sour Cream
0.25 cup 60 ml	Mayonnaise
1.5 cups 170 g	Shredded Sharp Cheddar Cheese
1 whole 1 piece	Jalapeño (finely diced)
2 cloves 2 cloves	Garlic (minced)
0.5 tsp 1 g	Smoked Paprika
1 tbsp 15 ml	Lime Juice
0.25 cup 10 g	Fresh Cilantro (chopped)

2 Method

Step 1. Preheat your oven to 400°F (200°C). Lightly grease a medium-sized baking dish.

Step 2. Place a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 8-10 minutes or until they begin to char and turn golden brown. Remove from heat.

Step 3. In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, smoked paprika, and diced jalapeño. Stir until the mixture is smooth and well-incorporated.

Step 4. Fold in the charred corn and 1 cup of the shredded cheddar cheese.

Step 5. Transfer the mixture to the prepared baking dish and spread it evenly. Top with the remaining 0.5 cup of cheddar cheese.

Step 6. Bake for 15-20 minutes, or until the dip is bubbling and the cheese on top is melted and slightly golden.

Step 7. Remove from the oven and garnish with fresh cilantro and a drizzle of lime juice. Serve hot with tortilla chips or toasted bread.

·
For a deeper smoky flavor, use fire-roasted canned corn instead of frozen, but ensure it is well-drained first.
·
If you prefer a milder dip, remove the seeds and ribs from the jalapeño before dicing.
·
Use full-fat cream cheese and sour cream for the creamiest texture; low-fat versions may result in a watery dip.
·
To get a brown crust on top, broil the dip for the last 2 minutes of baking.

? FAQ

Can I make this dip in a slow cooker?

Yes! Combine all ingredients (except the garnish) in a slow cooker and cook on low for 2 hours, stirring occasionally until melted.

Can I make this ahead of time?

Absolutely. Assemble the dip in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the bake time when cooking from cold.

Is this dip gluten-free?

Yes, all the primary ingredients in this recipe are gluten-free. Just ensure you serve it with gluten-free chips or vegetables.

What can I substitute for mayonnaise?

If you are not a fan of mayo, you can substitute it with Greek yogurt for a slightly tangier and lighter flavor profile.