Looking for a good appetizer for your upcoming thanksgiving or friendsgiving feasts? Try some cheesy corny dip! It’s simple to make, very tasty, easy to make dairy/gluten free, and it has corn! What more do you need? We serve our dip with tortilla chips and broccoli and cauliflower florets.
We walk you through making this Cheesy Baked Corn Dip in Episode 310 of our podcast. If you enjoy this dip, you maybe also like our recipes for Shrimp and Egg Pate and Jackie’s Corn Pudding.
Ingredients
2 cups corn kernels (fresh off the cob or thawed frozen corn)
8 ounces cream cheese or dairy free cream cheese, softened
1/2 cup full-fat sour cream or lactose free/dairy free sour cream
1/3 cup mayonnaise
1 egg, beaten
1 1/2 cups sharp cheddar cheese or dairy free cheddar, shredded (divided)
1/2 cup red onion, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
a pinch of cayenne pepper (for extra heat add ¼ teaspoon)
1/4 cup finely chopped jalapeño peppers (optional)
Salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 350°F (175°C) and lightly grease an 8-inch cast-iron skillet or baking dish and set aside.
In a large mixing bowl, stir together the softened cream cheese, sour cream, mayonnaise, and beaten egg until smooth and well-blended. Stir in the ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Add the corn kernels, finely chopped red onion, cup of the shredded sharp cheddar cheese and optional chopped jalapeños Mix thoroughly until everything is evenly distributed.
Spread the mixture evenly into your prepared skillet or baking dish. Sprinkle the remaining 1/2 cup of sharp cheddar cheese over the top. Bake uncovered for 20 to 25 minutes, or until the dip is hot, bubbly, and the cheese on top is beautifully melted and starting to brown around the edges. Serve warm paired with crisp corn tortilla chips, fresh vegetable sticks, or broccoli florets. Enjoy!