Creamy and cheesy hot corn dip, with three types of cheese, mayonnaise, sour cream and a touch of chilli. Serve with warm easy-to-make baked mini pitas for dipping!
Why you’ll love this hot corn dip!
- Hot Corn Dip is a perfect use for left-over cooked corn!
- Can be made with fresh, frozen or even canned corn.
- Lots of creamy, cheesy deliciousness, with the crunch of corn and a bit of heat from the chilli oil.
- Hot Corn Dip is a nice change from the usual hot dip offerings.
Ingredient and substitutions
Corn – you can use fresh corn kernels, cut from the cob, frozen corn or even drained canned corn for this dip. You could also use left-over cooked or grilled corn, if you happen to have some. Simply cut the kernels off and use them. If the corn is already cooked, you’ll need to cook it less in the skillet.
Cheese – I’ve used mozzarella and Asiago here, but you could use Mozzarella and Parmesan, for a similar taste profile. You could use all mozzarella cheese, though it might be a little one-note. The bit of a stronger cheese adds extra flavour and contrast.
Mini Pita Rounds – I’ve provided some quick and easy instructions for baking up some mini pita rounds to serve with this dip. They are my favourite, but of course, you can use anything you like or have on hand to use with this dip.
Step-by-Step Photos
- Saute onion and garlic in a bit of oil.
- Add corn to the skillet.
- Cook corn, stirring regularly, until just cooked through.
- Remove to a bowl, reserving a bit for garnish.
- Add the cream cheese, sour cream, mayonnaise, Sriracha and shredded cheese to a bowl.
- Stir to combine.
- Add cooled corn.
- Stir to combine well.
- Spoon dip into a small oven-safe dish.
- Top with additional shredded cheese.
- If making baked pitas, spread onto a baking sheet, toss with olive oil and season with salt and pepper.
- Bake at the same time as the dip until golden.
Making ahead and storing
You can bake this corn dip ahead of time and rewarm it either in the microwave (if not in cast iron) or in a 350F oven. For the oven, simply cover with foil and pop into the oven until re-warmed 10-20 minutes.
The baked pita rounds can also be rewarmed briefly in the oven or the microwave.
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Ingredients
- 1 1/2 cups corn kernels, *see Note 1 for options
- 1-2 teaspoons olive oil
- 3 Tablespoons red onion, finely chopped
- 1 teaspoon garlic, finely chopped
- Salt and pepper
- 4 oz. cream cheese, at room temperature (1/2 a typical brick)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon Sriracha sauce, (or any hot sauce you like)
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup Asiago or Parmesan cheese, shredded, plus more for topping
- Salt and pepper
For serving:
- Chili oil, or hot sauce of your choice
- Cilantro, chopped
- Reserved sauteed corn kernels
Baked Pita Rounds:
- 16-20 mini pitas
- Olive oil
- Salt and freshly ground pepper
Instructions
- Preheat oven to 350F. (non convection)
- In a skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until the onion is softened, 2-3 minutes. Add the garlic and cook an additional 30-45 seconds. Add the corn and cook over medium heat, stirring regularly, until the corn is cooked, but still retains a bit of crispness. Remove to a bowl. Remove and set aside a small amount of the corn to use as a garnish to serve and allow the rest of the corn to cool while you continue.
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, Sriracha and shredded cheese. Season with some salt and freshly ground pepper. Stir to combine well. Add the corn and stir in.
- Spoon dip into a small oven-safe dish or skillet. Top with additional shredded cheese.
- Bake dip in preheated oven for 30-35 minutes until bubbly and starting to colour a bit, then pop under the broiler for a couple of minutes to brown the top well.
- **If making baked pita rounds, spread onto a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and freshly ground pepper. You can place the pita rounds into the oven on the rack under the dip after the dip has been in the oven about 10 minutes and bake until golden brown, about 15-20 minutes, flipping the rounds once halfway through baking.
- Serve warm, garnished with a drizzle of chili oil (or Sriracha), chopped fresh cilantro and reserved sauteed corn and with warm pita rounds.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
