Oven-Baked Cheesy Hot Corn Dip

A hot skillet caramelizes fresh kernels to build the savory foundation of this Oven-Baked Cheesy Hot Corn Dip. A mixture of cream cheese, sour cream, and mayonnaise clings to chips without breaking them. The dip bakes for 30 minutes at 320°F (160°C) until the edges bubble rapidly.

The fresh corn

Fresh corn browns better in the skillet than frozen or canned varieties. Whole kernels often bounce away from the knife during prep. You can catch them by standing the cob on an inverted ramekin inside a large bowl. A fluted tube pan works just as well for this task. The tall sides of the bowl or pan stop the kernels from scattering across the counter.

Frozen or canned corn works if you want to skip the cutting step. Frozen kernels go straight into the hot pan without thawing.

The corn cooks in two separate batches with butter, olive oil, and minced garlic. This technique gives the kernels enough contact with the pan to brown properly. The corn caramelizes its sugars as it turns golden over high heat. This browning step deepens the overall flavor of the dip.

The vegetables and aromatics

The recipe uses a large green bell pepper, a red bell pepper, and a red onion. These vegetables cook briefly in the hot skillet until they soften. You add them to the pan only after the corn finishes browning.

Canned green chillies stir into the mix to add a mild smokiness. This smokiness mimics charred green bell peppers. You can replicate this flavor if you do not have canned chillies. You can omit the fresh red bell pepper and use 260 grams of chopped chargrilled bell peppers instead.

Avoid adding bacon to the mix. Bacon masks the delicate flavor of the sweet corn.

The cheese and creamy base

The creamy base binds the ingredients together. Softened cream cheese, sour cream, and mayonnaise blend into a thick consistency. This specific combination creates a base that clings tightly to chips without snapping them in half.

Stir in half of the shredded Monterey Jack cheese along with the cooked vegetables, chopped jalapeno, scallions, and salt. Monterey Jack melts smoothly into the dip. You can substitute several other cheeses for the Monterey Jack:

• Cheddar
• Pepper Jack
• Gruyere
• Provolone
• Swiss cheese

Mozzarella works as a melted topping. It lacks enough flavor to anchor the main dip mixture.

Baking and garnishes

The mixed dip goes directly into a baking dish. The remaining shredded cheese scatters across the top to form a thick crust.

The dip bakes until the cheese turns golden brown. Serve the dish immediately while the center remains hot and gooey.

You can scatter Garnishes (Optional) over the baked surface:

• Chopped cilantro
• Sliced green chillies
• Fresh jalapeño
• Extra sautéed corn

What to serve with it

Serve the freshly baked dip immediately while it is hot. Because the blended mayonnaise, sour cream, and cream cheese create such a thick consistency, you will need strong dippers that will not snap in half. A large bowl of corn chips, raw vegetable sticks, or sturdy crackers all make excellent choices for scooping up the warm mixture.