My kids love corn in all its shapes and forms. Add melted cheese, tortilla chips then asking them to wait for this to cool down becomes almost unbearable. I try to make my dip a little healthier (you can’t really call this healthy with all the cheese but healthier)by replacing the regular mayonnaise or sour cream with milk thickened by flour and oatmeal.
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Cheesy Hot Corn Dip
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A cheesy, flavorful corn dip perfect for a party or a cozy night in. Paprika and oregano add delicious depth.
Ingredients
- 2 tbsp unsalted butter
- 1 finely chopped yellow onion
- 1 chopped red pepper
- 3 cups (710 ml) corn kernels
- 2 tbsp flour
- 1/4 tsp paprika
- 1/4 tsp oregano
- pinch black pepper
- Salt
- 2 cups (473 ml) milk
- 5 tbsp oatmeal
- 1/2 cup (118 ml) sharp cheddar cheese, divided
- 1/2 cup (118 ml) Monterey Jack cheese, divided
Instructions
- Preheat the oven to 392°F (200°C).
- Melt the butter in a pot, add the onions, and stir until the onions are soft and tender.
- Add the red pepper and cook, stirring for 2 minutes.
- Add the corn kernels and stir for 5 minutes.
- Add the oregano, paprika, salt, and pepper.
- Sprinkle the flour over the corn and stir for 2-3 minutes.
- Add the milk and oatmeal, and cook while stirring over medium heat until the mixture thickens (7-10 minutes).
- Add half of the cheese and mix until combined.
- Pour into a baking dish and sprinkle the cheese on top.
- Bake at 392°F (200°C) until bubbly and golden brown, about 20 minutes.
- Serve hot with tortilla chips.
Notes
- For a smoother dip, blend the cooked corn mixture with an immersion blender before adding the cheese.
- To make this dip spicier, add a pinch of cayenne pepper along with the paprika and oregano.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 25
Frequently Asked Questions
Can I use frozen corn for the cheesy hot corn dip?
Frozen corn works fine. Thaw it first and pat it dry with a towel so excess moisture doesn’t make the dip watery. 
What cheeses melt best in a hot corn dip?
Cream cheese as a base with shredded cheddar or Monterey Jack on top gives you both creaminess and stretch. Avoid pre-shredded bags if possible, as the anti-caking coating can make the dip grainy.
How do I keep the dip warm for a party?
Transfer it to a small slow cooker set on low, or use a warming tray. Give it a stir every 20 minutes or so to keep the texture even.
