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Corn Dip

Fresh roasted corn in a pan of bubbling cheese…yes please! If you want to be the hit of your next party, consider serving corn dip oozing with cheese. Your guests are sure to be oozing with compliments that are just as good. 

Here’s what you do. While you let eight ounces of cream cheese come to room temperature, chop three scallions (saving a few green ones for the top as a garnish), juice a small lime, drain a small can of green chilies and preheat your oven to 375.

Add to that a quarter cup of mayo, a quarter cup of sour cream and, if you like a kick, a few dashes of hot sauce. We prefer Cholula, but you do you! Then add salt and pepper to taste and about one and a half cups of cheese or one of those pre-shredded bags will do. Cheddar, Monterey Jack and even taco cheese are all yummy.

Next comes your corn. The best corn for this dip is fresh and charred on the grill, but you can also boil your corn, cut it off the cob and then char it in a hot skillet with a little bit of olive oil. You’ll need about three cups – either way. Mix everything together and place in a baking dish or cast iron skillet and bake uncovered until bubbly. 

Serve with Fritos, Tuscan herb and sun dried tomato pita crisps, or your favorite crackers. It really doesn’t matter because this dip is delicious simply on a spoon! Of course, you can get your corn, scallions and any other fresh, affordable produce you might like at any convenient Perrine’s Produce location.

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