Warm Corn Dip

Picture a skillet bubbling with creamy, golden corn dip, its aroma filling the air with a hint of lime and fresh cilantro.

This warm corn dip isn’t only simple to whip up but also delivers a cozy, indulgent experience that’s sure to become a favorite at any gathering.

Watch as fresh corn kernels transform into a velvety, cheesy delight, perfect for scooping with tortilla chips.

Let’s bring this dish to life!

Kitchen Tools Required

• 1 Skillet
• 1 Mixing bowl
• 1 Spatula
• 1 Knife
• 1 Cutting board

Ingredients

• 2 cups Corn kernels, fresh or frozen
• 1 tablespoon Olive oil
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup Cream cheese, softened
• 1/4 cup Sour cream
• 1/4 cup Green onions, chopped
• 1 Jalapeño, seeded and chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Garlic powder
• 1 tablespoon Lime juice
• 2 tablespoons Cilantro, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Warm Corn Dip, you can follow this timeline:

1. Reading the Recipe:
   • Allocate 5 minutes to thoroughly read and understand the recipe and instructions before starting.
2. Preparation (10 minutes):
   • Minute 1-2: Gather all ingredients and equipment needed.
   • Minute 3-5: Chop the green onions, seed and chop the jalapeño, and chop the cilantro.
   • Minute 6-8: Measure out the corn kernels, olive oil, cheese, cream cheese, sour cream, lime juice, salt, black pepper, and garlic powder.
   • Minute 9-10: Preheat the skillet and begin heating the olive oil over medium heat.
3. Cooking (15 minutes):
   • Minute 11-15: Add corn kernels to the skillet and sauté until golden brown.
   • Minute 16-20: As the corn is sautéing, combine cream cheese, sour cream, Monterey Jack cheese, and lime juice in a mixing bowl.
   • Minute 21-22: Stir in the sautéed corn, green onions, jalapeño, salt, black pepper, and garlic powder into the cheese mixture.
   • Minute 23-25: Transfer the mixture back to the skillet and cook on low heat until the cheese is fully melted and bubbly.
4. Resting (5 minutes):
   • Minute 26-30: Remove the dip from heat and let it rest to thicken slightly. During this time, clean up the prepping area and arrange tortilla chips or veggies for serving.
5. Final Touch:
   • Minute 31: Sprinkle chopped cilantro on top before serving.

Adjust the timing as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat olive oil in a skillet over medium heat.

Add corn kernels and sauté until golden brown, about 5 minutes.

In a mixing bowl, combine cream cheese, sour cream, Monterey Jack cheese, and lime juice.

Stir in sautéed corn, green onions, jalapeño, salt, black pepper, and garlic powder.

Transfer the mixture back to the skillet and cook on low heat until the cheese is fully melted and bubbly, about 10 minutes.

Remove from heat and let it rest for 5 minutes to thicken slightly.

Sprinkle chopped cilantro on top before serving.

Serving Tips

• Tortilla Chips: Classic and crunchy, perfect for scooping up the creamy dip.
• Fresh Veggie Sticks: Use carrots, celery, or bell peppers for a lighter, invigorating option.
• Toasted Baguette Slices: Add a touch of elegance with crispy, warm bread.
• Pita Bread: Soft and chewy, a great alternative to traditional chips.
• Loaded Nachos: Pour the dip over a bed of nachos for a hearty and cheesy treat.

Storage

To store warm corn dip, let it cool completely.

Then, transfer to an airtight container.

Refrigerate for up to three days.

Reheat gently on the stove or microwave before serving.

Freezing

To freeze warm corn dip, let it cool completely.

Then, transfer to an airtight container.

Label with the date.

Freeze for up to 3 months.

Thaw in the refrigerator before reheating.

Reheating

To reheat warm corn dip, use a skillet on low heat.

Alternatively, use a microwave in short intervals. Stir frequently to guarantee even heating without drying out the ingredients.

Final Thoughts

This warm corn dip is a delightful appetizer that’s sure to impress your guests.

The combination of creamy cheeses with the slight heat of jalapeños creates a perfect balance of flavors.

Roasting the corn until it’s slightly charred adds a deeper taste that enhances the overall dish.

You can easily adjust the heat level by adding more or fewer jalapeños based on your preference.

Serve this dip warm with tortilla chips or fresh veggies for a delicious and satisfying snack.

Frequently Asked Questions

Can I Use Canned Corn Instead of Fresh or Frozen?

Absolutely, you can use canned corn instead of fresh or frozen. Just make certain you drain it well to avoid excess moisture. This substitution offers convenience without sacrificing that delightful, sweet corn flavor in your savory dip.

Is There a Dairy-Free Alternative for Cream Cheese?

You can swap the cream cheese with a luscious cashew cream or a tangy almond-based cheese. These alternatives maintain the dish’s creamy texture while offering a delightful dairy-free twist. You’ll love the rich, satisfying flavor!

What Are Some Suitable Substitutes for Monterey Jack Cheese?

You’re exploring Monterey Jack cheese alternatives? Try using Colby, with its creamy texture and mild flavor. For more zing, opt for Pepper Jack. Gouda’s smooth, buttery taste also works well, adding a delightful twist to your dish!

Can the Dip Be Made Ahead of Time and Reheated?

Yes, you can make the dip ahead of time. Store it in an airtight container in the fridge. When ready to serve, gently reheat in the skillet until it’s warm and bubbly, ensuring the flavors blend beautifully.

How Can I Make the Dip Vegetarian or Vegan-Friendly?

You can swap the Monterey Jack and cream cheese for vegan versions, and use dairy-free sour cream. For a vegetarian spin, just guarantee all your ingredients are plant-based. These changes keep the flavors vibrant and inclusive!

Warm Corn Dip

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting Time 5 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 8 servings

Equipment

• 1 Skillet
• 1 Mixing bowl
• 1 Spatula
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 2 cup Corn kernels fresh or frozen
• 1 tablespoon Olive oil
• 1 cup Monterey Jack cheese shredded
• 1/2 cup Cream cheese softened
• 1/4 cup Sour cream
• 1/4 cup Green onions chopped
• 1 Jalapeño seeded and chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Garlic powder
• 1 tablespoon Lime juice
• 2 tablespoon Cilantro chopped

Instructions

 

• Heat olive oil in a skillet over medium heat.
• Add corn kernels and sauté until golden brown, about 5 minutes.
• In a mixing bowl, combine cream cheese, sour cream, Monterey Jack cheese, and lime juice.
• Stir in sautéed corn, green onions, jalapeño, salt, black pepper, and garlic powder.
• Transfer the mixture back to the skillet and cook on low heat until the cheese is fully melted and bubbly, about 10 minutes.
• Remove from heat and let it rest for 5 minutes to thicken slightly.
• Sprinkle chopped cilantro on top before serving.

Notes

To enhance the flavor, consider roasting the corn slightly longer until it gets a bit charred for a deeper taste. You can adjust the heat level by adding more or fewer jalapeños depending on your preference. This dip is best served warm with tortilla chips or fresh veggies for dipping.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.