Hot Corn Dip

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  • 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)


  1. Preheat oven to 350º F.
  2. Melt 1 tablespoon of the butter in a heavy skillet over medium high heat.
  3. Add the corn, salt and pepper.
  4. Cook, stirring occasionally, until the kernels turn a deep golden brown, about 5-7 minutes.
  5. Transfer to a mixing bowl.
  6. Melt the remaining butter in the skillet.
  7. Add the onions and red peppers and cook, stirring often, until the onions are softened, about 5 minutes.
  8. Add the scallions, jalapeño and garlic and cook, stirring for 2-3 minutes more.
  9. Transfer to the bowl with the corn.
  10. Add the mayonnaise, half the cheese and the cayenne and mix well.
  11. Pour into a square casserole dish and sprinkle the remaining cheese on top.
  12. Bake until bubbly and golden brown, 20-25 minutes.
  13. Serve with store bought or homemade tortilla chips.