Autumn is a time to gather. Summer’s heat lets up but the days remain sunny and energizing. Crisp air calls us outside. The harvest produces some of its tastiest fruits and vegetables. And we know that since winter will soon make us want to hibernate, buried under fleece blankets to match the blankets of snow, it’s time to seize our chance and spend time with friends.
And of course, autumn gatherings mean autumn appetizers! There are many that we’ve celebrated in our blog, like this Smokey Eggplant Vinete, delicious with crusty baguettes, or this Roasted Red Pepper Dip (with feta cheese, folks!), or, my all-time favorite, Roasted Sweet Potato Fries with Chimichurri, packed with sweet, garlicky glory.
One of the Wolff family’s favorite appetizers is a creamy, smokey corn dip made with roasted corn. Since it’s made with roasted corn and cheese and is served warm, this dish tastes like fall.
The recipe comes from Ashley Wolff’s mother, Andi Wolff. “She makes it often when the weather is cooler for parties, football games, and other gatherings,” says Ashley. “It’s sooo good! And her homemade chips are awesome. They are really easy to make and they elevate the dip to the next level.”Print
Hot Corn Dip
- 2 tablespoons butter
- 2 15-ounce cans yellow corn, or corn sliced from 4 fresh ears
- ½ teaspoon salt
- 1/8 teaspoon fresh black pepper
- 1 cup finely chopped onions
- ½ cup finely-chopped red bell peppers
- ¼ cup chopped scallions
- 1 jalapeño, seeded and minced
- 2 teaspoon minced garlic
- 1 cup mayonnaise
- 12 ounces cheddar cheese, grated
- ¼ teaspoon cayenne
- Homemade tortilla chips for dipping (see recipe below)
- Preheat oven to 350º F.
- Melt 1 tablespoon of the butter in a heavy skillet over medium high heat.
- Add the corn, salt and pepper.
- Cook, stirring occasionally, until the kernels turn a deep golden brown, about 5-7 minutes.
- Transfer to a mixing bowl.
- Melt the remaining butter in the skillet.
- Add the onions and red peppers and cook, stirring often, until the onions are softened, about 5 minutes.
- Add the scallions, jalapeño and garlic and cook, stirring for 2-3 minutes more.
- Transfer to the bowl with the corn.
- Add the mayonnaise, half the cheese and the cayenne and mix well.
- Pour into a square casserole dish and sprinkle the remaining cheese on top.
- Bake until bubbly and golden brown, 20-25 minutes.
- Serve with store bought or homemade tortilla chips.
Fresh Tortilla Chips
- 20–40 Soft Tortillas (Either Flour or Corn Tortillas can be used. I’ve tried both; they are different but I have no preference. Use as many as you think you’ll need to feed your guests. The amount of oil doesn’t vary.)
- Vegetable oil
- Heat ½ inch of oil in a heavy skillet until quite hot.
- Meanwhile, cut your tortillas into quarters.
- Have a salt shaker ready that salts liberally.
- Have a bowl lined with paper towels ready.
- In batches, gently place the soft tortillas into the oil, careful not to overcrowd.
- Working very quickly, flip the tortillas after about 30 seconds.
- Remove when slightly golden.
- Place in towel-lined bowl and sprinkle immediately with salt, one batch at a time.