Cheesy Corn Dip
Full of cheesy goodness–plus golden corn and savory peppers, this Cheesy Corn Dip will rock your appetizer lineup. Even better, it’s guilt free.
I may be getting spoiled. But ever since posting my Horseradish Cheese Spread, I’ve started feeling that appetizers should offer more than just flavor.
Like maybe a little calcium? A bit of veggie goodness? Perhaps both?
I made this Cheesy Corn Dip primarily to meet this objective. But I had another goal too–the classic locavore dilemma of needing to finish the prior season’s bounty (in this case corn and peppers) before the new harvest arrives. Hooray, two goals in one dish!
Even better, on the cusp of summer, it felt so welcoming to dip in a chip and know that BBQ season is just around the corner.
Step by Step Overview
Chop the vegetables. I used a food processor which made it easy.
Heat the oil in a medium skillet or small braiser (ideally oven proof). Sautee the onion, peppers and corn until almost tender. Add the garlic, salt, pepper and cayenne and cook another minute.
Add the cheese, mayonnaise and yogurt and stir until melted. If the mixture looks runny (it will thicken some as it bakes) stir in the tapioca starch or all-purpose flour and stir on the heat until thickened.
If you’re not using an oven proof skillet, transfer the mixture to a baking dish. Top with cheddar topping, bake for 15 min, or until the topping cheese is melted and the sides are bubbly.
Remove from the oven and sprinkle with chopped cilantro and tomato.
Serve with chips or your favorite dippers.
Tips & FAQs
Mildly hot peppers, like poblanos and jalapenos, will vary in spiciness, depending on variety and growing conditions. While this Cheesy Corn Dip is designed to have a relatively light amount of heat, you adjust it as needed–for the peppers you have today, or your own personal taste. The jalapeno can be omitted for a milder dip. Or add extra cayenne and/or your favorite hot sauce to amp up the heat.
Sometimes adding salt can be almost reflexive but it really seemed to enhance the flavor in this.
Depending on the moisture in your vegetables, the dip may end up a bit thin. In that case you can stir in a tablespoon of all-purpose flour or tapioca flour and heat briefly to thicken. It will thicken more in the oven in any case.
I have a small enameled, cast iron braiser that was perfect to go from stovetop to oven. A medium cast iron skillet would also work beautifully for this. But you can sautee in a frying pan, then transfer to a baking dish if needed.
Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.
Monday’s #BBQWeek Recipes
- BBQ Dry Rub Seasoning from Blogghetti
- Chicken Bacon Ranch Pasta Salad from Our Crafty Mom
- Grilled Chicken Salad with Blueberry Vinaigrette from Jolene’s Recipe Journal
- Margarita Jello Shots from Easy Recipes for One
- Pellet Smoked Weisswurst from A Day in the Life on the Farm
- Pitcher Paloma Cocktail from The Spiffy Cookie
- Red, White, and Blue Potato Salad from Karen’s Kitchen Stories
- Smoked Leg of Lamb from A Kitchen Hoor’s Adventures
Cheesy Corn Dip
Ingredients
- 1 Tablespoon olive oil or other oil
- 1 red pepper chopped
- 1 medium poblano pepper chopped
- 1 jalapeno chopped (optional)
- 1 small red onion chopped
- 2 cups corn kernels
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne
- 2 cups cheese grated, half cheddar, half Monterey Jack
- ¼ cup mayo
- ¼ cup thick yogurt
- 1 Tablespoon tapioca starch or flour to thicken if needed
Topping:
- ½ cup grated cheddar
- ¼ cup chopped cilantro
- ½ tomato chopped
Instructions
- Chop the vegetables. I used a food processor which made it easy.
- Heat the oil in a medium skillet or small braiser (ideally oven proof). Sautee the onion, peppers and corn until almost tender. Add the garlic, salt, pepper and cayenne and cook another minute.
- Add the cheese, mayonnaise and yogurt and stir until melted. If the mixture looks runny (it will thicken some as it bakes) stir in the tapioca starch or all-purpose flour and stir on the heat until thickened.
- If you’re not using an oven proof skillet, transfer the mixture to a baking dish. Top with cheddar topping, bake for 15 min, or until the topping cheese is melted and the sides are bubbly.
- Remove from the oven and sprinkle with chopped cilantro and tomato.
- Serve with chips or your favorite dippers.
Totally a dip I could make and we’d devour it.
You can never have too many cheesy dips and this recipe is mouthwatering! Thanks for the inspiration!
As a Wiscsonsin gal I’d have to agree with you about can’t have too many cheese dips!
I love a good dip! I’ve not had one made with corn before. This one looks so cheesy and delicious.
Love how you’ve balanced cheesy indulgence with fresh veggies here! The combo of sweet corn and just a hint of heat sounds perfect for summer snacking.
That braiser is gorgeous and so is the dip! I really need to also expect more from my snacks and make them count more. Can’t wait to try this!
This sounds wonderful, Inger — and such a nice alternative to the traditional “cowboy caviar“ that we get down here in Tucson.
Well, you know, Wisconsin gal, add cheese 😉
I could make this dinner with chips. It sounds so amazing.
True confessions, we did have this for dinner 🙂
This sounds absolutely delicious. My husband will thank you.
He is welcome! I hope he enjoyes!