Win Over a Crowd with Cheesy Corn Dip

WarmCheesyCornDip

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Corn has been kicking in the past few weeks! I went to a new farmer’s market in South Pasadena and picked up a few ears and it was the most amazing corn I think I’ve ever had. It was fresh, sweet and crispy. I love raw corn— it’s SO good. I’ve been trying to find ways to incorporate it into everything.

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I had some leftover so I figured why not work into this delicious, cheesy, warm dip. It comes together in about 30 minutes, and that includes prep and clean-up.

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Another ingredient that’s in heavy rotation right now are hatch chiles. This will sorta depend on where you live, so if you can’t get them, use Anaheim chiles (they’re much easier to find)! And they’ll still be delicious. The biggest question that I get when cooking with Anaheim chile is if they’re spicy or not. To answer that question, they do have a bit of heat but not major. I would go as to far as to say that kids can eat them. But of course, be the best judge and give the chile, onion mixture a taste and go from there.

WarmCheesyCornDip

The sautéed chiles and onions are tossed with the corn and cheese. It’s baked for a few minutes and then it’s ready for consumption. My friend, Billy, who helps me make content for this blog and my own, LOVED this dish. We pulled up chairs and ate the whole thing right after the last photo was taken. It was delicious.

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Cheesy Corn Dip

Cheesy Corn Dip horizontal

Sautéed chiles and onions melt into this baked corn and cheese dip. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Ingredients

  • 1 to 2 teaspoons of neutral oil 
  • 1 Anaheim or hatch chile, seeds and stems removed and diced 
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • salt
  • 3 ears of corn, kernels removed
  • 1 1/2 cups of Mexican blend shredded cheese (or you could use a combination of Monterey Jack and cheddar) 
  • Minced cilantro, for topping

Directions

  1. Preheat oven to 350 degrees F. In a small skillet, set over medium-high heat, add a teaspoon or two of oil. When the oil is hot, add the diced chile and shallot; cook for 2 to 3 minutes, until softened. Add the garlic cloves and about 1/4 teaspoon of salt, mix and then cook a little longer, about 1 minute. 
  2. In a small baking dish, add the corn kernels, the chile mixture and cheese. Toss together until everything is mixed together. Transfer to the oven to bake for 15 to 17 minutes, until the cheese is melty and bubbling. Garnish the top with cilantro and serve with chips.

Yield: Serves 4 (as an appetizer)


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.