Hot Corn Dip

Serve your hungry crowd Hot Corn Dip with crunchy tortilla chips.

Hot Corn Dip

Course Appetizer
Cuisine Midwest
Keyword University of Illinois
Author Kate


  • 2 tablespoons butter divided
  • 2 cups fresh or canned corn
  • 1/2 cup yellow onion chopped
  • 1/4 cup bell pepper
  • 1/4 cup green onions
  • 1 jalapeno diced
  • 1 clove garlic diced
  • 1/4 cup mayonnaise
  • 1/4 teaspoon cayenne pepper
  • 1 cup monterey jack cheese shredded
  • 1 cup cheddar shredded
  • salt and pepper to taste


  1. Preheat oven to 350F.

  2. Melt 1 tablespoon butter in large skillet over medium heat. Add corn and saute until corn gets slightly brown. Remove from heat.

  3. In a separate skillet, melt remaining butter, then add both kinds of onions, bell pepper, jalapeno and garlic. Cook until onions are soft. Add this mixture to the corn.

  4. Stir in the monterey jack cheese, mayonnaise, and cayenne pepper. Pour into baking dish and top with shredded cheddar.

  5. Bake for 15 minutes, until top is brown and bubbly.  Serve with tortilla chips, corn chips or cut vegetables.

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