The Best Roasted Hot Corn Dip You’ve Ever Tried!
Look no further for a Hot Corn Dip recipe. This easy appetizer is perfect for any time of year and is sure to please any crowd! You might want to bring a double recipe because this one is always gobbled up quickly.
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This dip is super easy.
I’ve never brought this dip anywhere and not been asked for the recipe.
Maybe you’ve had hot corn dip before?
But I’ve made some tweaks to my recipe to make it extra special.
And of course I’m sharing all my secrets with you!
Since that’s what friends do, right?
If you look closely, you can see one of the ingredients that makes this corn dip a step above all the other recipes:
Why Roast the Corn?
Something special happens when you roast vegetables.
The natural sugars in them get caramelized.
Which releases all kinds of extra flavors!
Corn has a slightly higher sugar content than some vegetables which means it caramelizes really well.
The flavor becomes a little smoky too.
Now take that amazing roasted corn and combine it with cheese and peppers?
It’s so good!
In fact, I love using roasted corn in lots of recipes, so I roast it in large batches.
You can actually freeze roasted corn, then pull it out and it’s ready to make all kinds of recipes extra special.
It’s delicious in these Chicken Quinoa Bowls.
Or put it out for a yummy taco topping.
How about as a garnish for this All Meat Chili?
Can You Make Roasted Hot Corn Dip in Advance?
One of my favorite things about this recipe is that it’s so easy to throw together just before a get together.
But what I love about this recipe is you can make it a day or two ahead of time!
The part that takes the longest is roasting the corn, but if you take my advice and keep roasted corn in your freezer then this recipe goes together so quickly.
If you’re making this dip ahead, for best results combine all the dip ingredients and store it in an airtight container in the fridge.
When you’re ready to make it, turn on your oven.
While the oven warms up, spread the dip into a baking dish.
Sprinkle some cheese on top.
And a little more roasted corn.
If you’re feeling fancy, add some slices of jalapeno pepper.
Or even sliced black olives.
When to Serve Roasted Hot Corn Dip
Are you headed to a football tailgate?
Bring this Roasted Corn Dip!
Going to a fall dinner party?
Then this Jalapeno Roasted Corn Dip is perfect.
Looking for a Thanksgiving appetizer?
Or something special for New Year’s Eve?
Yes, yes, and yes!
But this recipe isn’t only good for cold weather months.
It’s also wonderful for your next Cinco de Mayo gathering!
What Are the Best Dippers for This Dip?
Now, if you’ve been around Simply2Moms for any length of time, then you know AnnMarie and I both follow a way of eating called Trim Healthy Mama (THM).
One of the big parts of THM is separating fuels.
So when we eat fatty foods, we avoid carbs.
And when we eat healthy carbs, we minimize fats.
But sometimes, it’s okay to combine those healthy carbs and fats!
It’s called a crossover (XO) and it’s completely on plan.
We just don’t have them all the time.
One thing I like to do to make this dip just a little bit healthier is to serve it with a variety of dippers.
Obviously, I’m serving it with some tortilla chips.
Because how can you not serve it with tortilla chips?
The kids love it with Fritos.
However, let’s talk about veggies!
Mini bell peppers are the perfect scoopers.
So are slices of carrots and sticks of celery.
And if we’re being totally transparent, I’ve even skipped the scooper and “dipped” it with a spoon…
Tips for Making Cheesy Roasted Corn Dip
I made a few changes to this recipe to lighten it up just a little.
When I first made this dip it used a lot of mayonnaise.
Now I use half mayo, half plain nonfat Greek yogurt.
This dip recipe calls for pepper jack cheese and a jalapeno pepper.
I like a little heat, so I also add some of the seeds from the jalapeno.
If you don’t like as much heat you can omit the jalapeno altogether.
Or substitute Monterey Jack cheese for the pepper jack.
It’s super easy to get the perfect amount of heat.
Now, I know there’s a big debate about Miracle Whip vs. mayonnaise.
This dip is not the place for Miracle Whip.
It will add a tang that detracts from all the other flavors.
Please, please, please stick with true mayonnaise!
Grated vs. Shredded Parmesan Cheese
One time when I made this recipe I used shredded Parmesan cheese instead of grated.
After all, they’re both Parmesan, what’s the big deal?
It completely changed the texture of the dip.
In fact, my hot corn dip that time ended up being really greasy.
Apparently shredded Parmesan cheese has a higher amount of oil.
So stick with grated Parmesan for this recipe.
To Top or Not To Top…
For years, I’ve made my Hot Corn Dip just like the picture above.
I mixed up the ingredients, popped it in the oven, and served.
And it was delicious!
But one day I decided to kick things up a notch…
I threw a little extra cheese on top.
And it was so good!
I mean, can you ever have too much cheese?
And then, I added some more jalapenos.
With some roasted corn on top.
It just makes it look a little fancier!
So if you want to zhuzh up the presentation, go ahead and add those extras on top of your dip.
Or serve it naked on top.
Any way you serve it, be ready to sit back and enjoy the compliments as they roll in!
The Best Roasted Hot Corn Dip You’ve Ever Tried!
- 2 cups Frozen Corn
- 8 oz. Chopped Green Chilies, drained
- 1/2 cup diced Red Bell Pepper
- 1 cup shredded Pepper Jack Cheese
- 1/2 cup Duke's Mayonnaise
- 1/2 cup Nonfat Plain Greek Yogurt
- 1/2 cup Grated Parmesan Cheese
- 2 Tbsp minced, seeded Jalapeno Pepper (optional, add some seeds for more heat)
- Thinly sliced rings of Jalapeno Pepper
- 1/2 cup shredded Pepper Jack Cheese
- Preheat oven to 450 F. Line a baking sheet with parchment paper. Spread frozen corn on baking sheet and roast until charred, approximately 15 minutes, stirring once after 10 minutes.
- Set aside 1/4 cup of roasted corn for topping.
- While the corn is roasting, combine the drained green chilies, diced bell pepper, shredded Pepper Jack cheese, mayonnaise, Greek yogurt, Parmesan cheese, and minced jalapeno in a medium bowl.
- Stir remaining roasted corn into mixture and transfer into an ungreased baking dish.
- Sprinkle dip with 1/2 cup of shredded Pepper Jack cheese, sliced jalapeno pepper rings, and reserved roasted corn.
- Place in oven and reduce oven to 350 F.
- Bake for 25-30 minutes, until bubbly and edges begin to brown.
- Serve with tortilla chips, Fritos, and/or raw veggies to dip.