Hot corn dip is filled with tons of melty cheese, green chiles and bell peppers. This dip is perfect for a big backyard bbq or a chill night of tv watching. Hot corn dip is delicious from gooey center to the crusty, golden edges.
Do you guys have a summertime binge-worthy show? I already did The Staircase (he was totally guilty) and am sort of over The Handmaid’s Tale. Other than those two shows, I don’t know what else that is out there right now that is truly binge-worthy.
Two of my girlfriends and I decided to take on The Bachelorette as our summer viewing program. I haven’t watched this show in a while. I forgot what dedication and stamina it takes to make it through an entire season. We are at the two-hour episode mark. Pretty soon we will be entering into the two days in a row of shows mark. I am still shocked that I used to live tweet the show.
I can barely keep up now.
Are you watching too? My money is on my man Blake.
The reason we started the show was to get an excuse to get together and watch once a week. If our husbands can always somehow find time to meet up, why can’t we? But because of kids, summer trips, and other hiccups, we only got together to watch once. A pathetic showing, right?
Us ladies can do better than that! Well, we have texted after each episode to catch up at least. But still…
The one time we did get together, I brought a bottle of wine (duh) and this corn dip. Nothing screams ladies night like a hot, cheesy, garlic and pepper loaded corn dip.
It might be bad etiquette, but I took the leftover dip home with me. There were only three of us and I knew Mike was eyeing the dip for late night tv watching snacks. I did leave my gal pal a little bit of dip too though. I am not a total bad house guest.
We live near corn fields and they are getting big! I cannot wait until it is time to harvest. I am going to make so, so much of this hot corn dip.
Recipe adapted from Pioneer Woman.
Hot Corn Dip
Hot corn dip made up of charred corn, bell peppers, green chiles all coated in gooey cheese.
Ingredients
- 4 ears of corn
- 2 tbsp unsalted butter
- 1/2 red onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 jalapeno seeded and diced
- 2 garlic cloves grated
- 1 tsp chili powder
- salt and pepper to taste
- 8 oz room temp cream cheese
- 1/2 cup plain non-fat greek yogurt
- 1/2 cup light sour cream
- 1 lb monterey jack cheese grated
- 4 oz can green chiles
Instructions
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Preheat the oven to 350 degrees F.
Husk and remove all silk from the corn cobs. Use tongs to hold the ears of corn over a burner on the stove until each side is slightly charred. You can also broil corn in the oven under a high broiler until each side is charred. Set the corn off to the side to cool.
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Add butter to a medium skillet and melt over medium heat. Add onion and peppers to the pan. Saute for 5 minutes until tender and translucent.
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Add garlic, chili powder, salt and pepper to the veggies and mix to combine. Saute for 2 more minutes. Remove from the heat to cool slightly.
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Add cream cheese, greek yogurt and sour cream to the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium until whipped and combined.
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Stand the cooled charred corn cob on its end inside a large mixing bowl. Cut with your knife from the top of each side to the bottom, removing all the kernels from the cob.
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Add corn, green chiles and sauteed vegetables along with 1/3 of the shredded cheese to the mixer bowl. Mix on low to combine, scraping down sides as needed.
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Grease a medium baking dish with butter. Spoon the dip mixture into the baking dish. Bake the dip for 25 minutes until bubbly, melted, and golden on the edges.
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Let the dip cool for 4-5 minutes before serving with crackers or tortilla chips.
