Creole Hot Corn Dip
Red bell peppers and green jalapeños add color and flavor to this cheesy, hot and bubbly dip. It’s seasoned Creole style and perfect for keeping your krewe happy at any get-together from game days to holidays. Scoop with big corn chips or crackers.
Prep Time:
20 mins.
Cook Time:
20 mins.
Yield:
8 Servings
Ingredients
- 1 (16-ounce) bag of frozen corn (or 4 to 6 ears fresh corn)
- 3 tablespoons butter
- 1 red bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and diced
- ½ sweet onion, diced
- 1 teaspoon Creole seasoning
- 1 teaspoon Louisiana-style hot sauce
- 1 (8-ounce) package cream cheese, room temperature
- ½ cup Blue Plate Mayonnaise
- ½ cup sour cream
- 4 ounces cheddar cheese, grated
- 4 ounces Monterey Jack cheese, grated
- 2 green onions, thinly sliced, for garnish
- Corn or tortilla chips, for serving
Directions
- Preheat oven to 375°F.
- Cut corn cobs in half, place on a cutting board, cut side down. Using a knife, cut kernels from the cob. Discard cobs or save for another use.
- Heat a large skillet over medium-high heat; add butter. When hot and bubbly, add bell peppers, jalapeño and onion to the pan; cook and stir for 2 to 3 minutes, or until just wilted. Add the corn to the skillet and cook for another 2 to 3 minutes. Season with Creole seasoning and toss well. Remove from heat and set aside.
- Combine cream cheese, mayonnaise and sour cream in a large bowl and mix well. (Using an electric mixer will speed up the process). Add the corn mixture, grated cheddar, half of the Monterey Jack and the hot sauce and stir well.
- Transfer the mixture to a 9 x 13 baking dish. Top with the remaining Monterey Jack cheese. Bake for 15 to 20 minutes or until the top is golden brown and bubbly.
- Garnish with the green onions and serve with corn chips or tortillas.
