Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
This Hot Corn Dip recipe is made in a cast iron skillet for less cleanup and a satisfying gooeyness in one dish. The flavors of corn, peppers, garlic, onion, jalapeno, green chiles, cream cheese, sour cream and mayonnaise make it a creamy and delicious dip that will quickly become a fan favorite!
– 4 ears of Dandy® Sweet Corn – 4 tsp olive oil – 2 tbsp butter – 2 garlic cloves, minced – 1 Red bell pepper, diced – 1 Green bell pepper, diced – 1/2 red onion, finely chopped – 8 oz shredded Monterey Jack cheese or other cheese of choice – 1 jalapeno, finely chopped – 8 oz cream cheese, softened – 3/4 cup lite sour cream – 3/4 cup lite mayonnaise – 2/3 tsp salt – 4 oz can green chillies, chopped
Step 1 Start off by grabbing a pack of Dandy® Sweet Corn! You can grab the corn from the local grocery store and can easily be found in the produce department. Next, you want to preheat the oven to 325° F.
Step 2 Cut the corn off the cob. You can do this with a corn cutter as shown in the video at the link below, or a sharp knife.
Step 3 Then, melt 1 tbsp butter then add 2 tsp oil in a skillet over high heat. Add half of the corn and half of the garlic. Cook for 3 minutes or until the corn is golden (stir occasionally).
Step 4 Transfer the corn to a bowl, repeat with remaining corn.
Step 5 If the skillet looks dry, add a touch of oil. Next, add both bell peppers and onion, cook for 2 minutes until softened.
Step 6 Once the peppers and onions have sauteed, add half the cheese to the skillet, then all the remaining ingredients and mix.
Step 7 Finally, top with remaining cheese. Bake for 30 minutes or until golden and bubbly on top.
Step 8 Top with garnishes if desired. Serve hot with corn chips!