Hot Corn Dip with Crispy Tortilla Chips

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
  • Yield: 6 cups dip; 12 to 18 servings
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2 tablespoons unsalted butter

3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup finely chopped yellow onions

1/2 cup finely chopped red bell peppers

1/4 cup chopped green onions (green and white parts)

1 jalapeno, seeded and minced

2 teaspoons minced garlic

1/2 to 1 cup mayonnaise

4 ounces monterey jack or cheddar, shredded

4 ounces sharp cheddar, shredded

1/4 teaspoon cayenne

Tortilla chips, for dipping


  1. Preheat the oven to 350 degrees F.
  2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.