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I, for one, am always happy to see a Corn Dip. There’s just something about the sweet, juicy pop of kernels when scooped up with a chip that’s hard to resist. And when you bake that dip into something that’s hot and bubbly? Even better. Now what if you roasted that corn first so it has some incredible caramelized char flavor and paired it with a creamy base and a little spicy kick to tie it all together? Well that, that would be positively irresistible. Here’s our Roasted Corn Dip.
What Ingredients Are in Roasted Corn Dip?
There’s nothing hard to find or super expensive here. You’ll need:
- Corn! Fresh or frozen is fine.
- Sour cream and mayo.
- Chili powder and garlic powder.
- Diced green chiles.
- Pickled jalapeños. (For a tamer spice.)
- Green onion.
- Monterey Jack cheese.
And something to dip it with, of course!
How Do You Make Roasted Corn Dip?
The first step and the thing that really makes this dip special is roasting the corn. If you’re using fresh corn on the cob, you’ll just place it on a baking sheet and set it under the broiler in the oven until you see some char on it. Turn the corn until all sides have some nice color, then just set it aside until it’s cool enough to slice the kernels off the cob.
If you’re using frozen corn, you just want to spread it out on a baking sheet and follow the same process, stirring the kernels a few times to make sure they get evenly charred. Because canned corn is so wet, it won’t work quite as well, but it’ll do in a pinch.
Just mix those kernels with the rest of the ingredients and get it into the oven long enough for it to get golden brown and bubbly.
How Does it Taste?
It’s like a party in dip form. It has it all. There’s the sweetness of the corn balanced with the saltiness of the cheese, and then the kick of the jalapeños and green chiles playing off the creamy base. It’s balanced but lively and it’s perfect for your next gathering.
Roasted Corn Dip
Yield(s): Serves 8
15m prep time
30m cook time
Allergens: Milk
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 2 cups corn kernels (about 4 ears fresh corn)
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 (4 oz) can diced green chiles
- 2 tablespoons pickled jalapeños, diced
- 3 green onions, finely sliced, plus more for serving
- 2 cups Monterey Jack cheese, grated (or Mexican blend)
Preparation
- If using fresh corn, place corn on a baking sheet and place under the broiler, turning corn to lightly char all sides. Set aside until cool enough to handle, then slice kernels from cobs.
- If using frozen corn, thaw, and then spread corn out on a baking sheet. Place under broiler, stirring occasionally, to char all sides of corn. Set aside.
- Preheat oven to 375°F.
- In a medium to large bowl, stir together cream cheese, sour cream, and mayonnaise until smooth. Add salt, chili powder, garlic powder, canned chiles, jalapeños, green onion, and cheese, and stir to combine. Stir in corn.
- Transfer to a baking dish and use a rubber spatula to smooth the top out.
- Bake until mixture is bubbly and top is golden brown, 30-35 minutes.
- Serve topped with more green onion, if desired. Enjoy!
Recipe adapted from The View from Great Island.