Hot Corn Dip

Close up of creamy corn dip from above, garnished with green onions and surrounded by corn chips

Creamy, cheesy, and loaded with corn flavor, this Hot Corn Dip is an easy appetizer for any occasion! Made quickly on the stovetop, this dip recipe is easy to assemble, prep ahead and share. It's perfect for tailgates, game day spreads or whenever you need a crowd-pleasing appetizer that feels like an upgrade from a classic.

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 176kcal

Ingredients

¼ cup unsalted butter
½ yellow onion (1 cup, diced)
½ small green bell pepper (6 tablespoons, diced)
1 teaspoon kosher salt
4 garlic cloves minced
1 lb. corn kernels frozen or fresh
½ teaspoon Creole seasoning
½ cup mayonnaise
½ cup sour cream
1 cup shredded cheddar cheese
1 green onion diced

US Customary - Metric

Get Recipe Ingredients

Instructions

A note before you begin: if you’re using frozen corn, please steam it in the microwave or on the stovetop. This will make it to where you have to cook it less in the pan with the other veggies.
Melt the butter in a large saucepan over medium heat.
Add the diced onion and bell pepper to the skillet once the butter has completely melted. Season with salt. Cook for 5-7 minutes, or until translucent and soft.
Add the garlic. Stir it into the other veggies, and cook until fragrant, about 1 minute.
Lower heat to low, then add the corn kernels. Stir until combined and warmed through. (This might take a few minutes, depending on how cool your corn is.)
Measure in the mayonnaise and sour cream, and stir until combined.
Next, measure in the shredded cheddar cheese. Stir until just combined.
Remove from the heat, and transfer the dip to a serving dish.
Garnish with chopped green onion, and serve immediately with your favorite dippers.

Notes

Makes 2 ½ cups dip

How to store: Store in an airtight container in the fridge for 4-5 days. Gently reheat it in the microwave in 30-second bursts until warmed through, stirring after every round.

Nutrition