Hot Corn Dip

Ingredient and Equipment Notes

You really only need a few things here, and this recipe is pretty flexible if you’d like to experiment with any flavor additions like spices or seasonings, or more heat!

Corn – corn cut off the cob is preferable here, but that’s obviously not always available. When it’s not, I use frozen fresh corn. Personally, I dislike canned corn so I would avoid that. Onion – You can use yellow, white, or red onion along with green onions. Roasted Red Peppers – I love roasted red peppers, which you can find in jars in the vegetable aisle, or near the pickled foods (though they are not pickled!) If you want, you could also dice a fresh red pepper and saute it with the corn to soften. Jalapeno – jalapeno is more for flavor than for spice. I don’t feel like they add any heat at all, but if you prefer to omit them, you can! Cheese – feel free to mix and match cheeses here. Sharp cheddar, monterey jack, pepperjack, all work great.