Baked Corn Dip
This hot baked corn dip is packed with sautéed corn, peppers, garlic, and onions, all combined with a decadent cream cheese base and blanketed in a layer of melty cheese before baking in the oven.
Servings: 12 servings
Ingredients
- 5 ears corn, removed from the cob or (2) 15 oz. canned corn
- 1 medium yellow onion
- 1 red bell pepper diced
- 1 green bell pepper diced
- 5 garlic cloves minced
- 4 oz can pickled jalapeños chopped
- 4 oz can diced green chiles
- 4 green onions diced (green and white parts)
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 8 oz block cream cheese
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 8 oz block pepper jack cheese shredded
- 2/3 cup parmesan cheese grated or shredded
- 2 tablespoons olive oil
- 2 tablespoons butter for coating the baking dish
Instructions
- Preheat oven to 350 degrees.
- Start by adding 1 tablespoon olive oil into a large skillet over medium heat. Add in the corn and saute undisturbed until it browns on both sides, about 3 minutes per side. Remove the corn and set aside.
- Into the same skillet, add 1 tablespoon olive oil and sauté the onions, red pepper, green pepper, garlic, and half of the green onions until softened and translucent, about 6-7 minutes.
- In a large bowl, combine softened cream cheese, sour cream, and mayo. Use a hand mixer to combine until it's creamy (you can also do this with a spatula but it's easier with a hand mixer).
- Add salt, pepper, and chili powder into the cream cheese mixture. Add in the sautéed corn and pepper/onion mixture, pickled jalapenos, and diced green chiles. Then add in the parmesan cheese and half the pepper jack.
- Fold the mixture until it's evenly combined. Transfer the mixture into a buttered 9x13 baking dish. Top with the remaining half of pepper jack cheese. Bake in the oven for 30 minutes. Garnish with the remaining green onions.