Baked Corn Dip with Cheese (Ready-to-Print Version)

Corn, cheese, peppers, and aromatics baked together for a warm, crowd-pleasing party dip.

# What You’ll Need:

→ Vegetables

01 - 4 cups fresh corn kernels, or 3 (15-ounce) cans corn kernels, drained
02 - 1/2 cup red bell pepper, diced
03 - 1/2 cup green bell pepper, diced
04 - 1 cup yellow onion, diced
05 - 1/4 cup green onions, thinly sliced, divided
06 - 2 cloves garlic, minced
07 - 1/4 cup pickled jalapeños, finely chopped
08 - 1/4 cup diced green chiles, drained

→ Dairy

09 - 8 ounces cream cheese, softened
10 - 1/2 cup sour cream
11 - 1/2 cup mayonnaise
12 - 3/4 cup parmesan cheese, shredded
13 - 1 1/2 cups pepper jack cheese, shredded, divided

→ Pantry

14 - 2 tablespoons olive oil, divided
15 - 1/2 teaspoon kosher salt
16 - 1/4 teaspoon black pepper
17 - 1/2 teaspoon chili powder

# Step-by-Step Guide:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the corn and sauté without stirring until golden brown on one side, about 3 minutes, then flip and cook an additional 3 minutes. Transfer corn to a plate.
02 - In the same skillet, add 1 tablespoon olive oil. Sauté the onion, red pepper, green pepper, garlic, and half of the green onions until softened and translucent, approximately 6–7 minutes.
03 - In a large mixing bowl, blend softened cream cheese, sour cream, and mayonnaise using a hand mixer or spatula until smooth and creamy.
04 - Fold salt, black pepper, and chili powder into the cream cheese mixture. Stir in sautéed corn, sautéed vegetables, pickled jalapeños, and diced green chiles. Add parmesan cheese and half the pepper jack cheese. Mix thoroughly to combine.
05 - Preheat oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish. Spread the corn mixture evenly in the dish, then sprinkle evenly with the remaining pepper jack cheese.
06 - Bake for 30 minutes or until hot and bubbly with cheese melted. Remove from oven, allow to cool briefly, and garnish with remaining green onions before serving.

# Handy Tips:

01 - Dip may be prepared up to 2 days in advance, covered and refrigerated before baking. Bring to room temperature before baking as instructed.
02 - Dip pairs best with tortilla chips, crisp vegetable sticks, or sturdy crackers.
03 - Leftovers keep well up to 4 days refrigerated; reheat portions in the microwave for 45–60 seconds and stir before serving.
04 - For optimal flavor, use fresh sweet corn when in season, but high-quality canned or frozen corn kernels are suitable alternatives.

Go Back