Hot Corn Dip
This hot corn dip is the kind of party appetizer that disappears fast. It’s warm, cheesy, creamy, and packed with sweet corn flavor from Kinder’s Frozen Sweet Corn. Prep it ahead, then bake it just in time for guests so it’s hot and ready when everyone’s ready to dig in. Serve with tortilla chips and get ready to go back for another scoop.
Ingredients
1 bag Kinder’s Cowboy Butter Sweet Corn, Liquid Gold packets reserved
1 Tbsp vegetable oil
1 jalapeño, seeded and finely diced
½ Cup finely diced red bell pepper
8 oz cream cheese, softened
½ Cup sour cream
½ Cup mayonnaise
1 can diced green chiles (4 oz), drained
3 green onions, thinly sliced, divided
1½ Cups shredded Monterey Jack cheese, divided
1 Cup shredded sharp cheddar cheese, divided
Chopped fresh cilantro, for serving
Instructions
Preheat the oven to 375°F and lightly grease a 9-inch baking dish or similar-sized oven-safe dish.
Heat vegetable oil in a large skillet over medium-high heat. Warm Sweet Corn in the skillet spread in an even layer. Cook for 3 to 4 minutes, stirring occasionally, until the corn is heated through and begins to caramelize around the edges.
Add the jalapeño and red bell pepper to the skillet and cook for another 1 to 2 minutes, just until the peppers begin to soften. Remove the skillet from the heat and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, diced green chiles, and The Blend Seasoning. Stir until smooth and creamy.
Fold the caramelized corn and peppers into the cream cheese mixture. Add half of the sliced green onions, 1 Cup of the Monterey Jack, and ½ Cup of the sharp cheddar. Stir in your reserved packet of Liquid Gold and gently mix until everything is evenly combined.
Spoon the corn mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining Monterey Jack and sharp cheddar evenly over the top.
Bake for 20 to 25 minutes, until the dip is hot and bubbling around the edges and the cheese on top is melted. For a golden, bubbly finish, broil for 1 to 2 minutes before removing from the oven.
Finish with the remaining sliced green onions and chopped fresh cilantro. Serve hot with tortilla chips.
TIPS: If you like the dip to be spicy, leave the seeds in the pepper while chopping. To make ahead, follow the preparation instructions through step 6 up to 24 hours in advance. Then bake when you're ready to get dipping!
