Hot Cheesy Corn Dip

Don’t you just want to dive right in?!! Happy first Monday of SUMMER everyone!!!! We finally made it! I am so looking forward to some happy, lazy, no-school times with family and plenty of this irresistible Hot Cheesy Corn Dip. Summertime entertaining here we come!!

Everyone loves a good dip, right? But some people more than others. Some people are DIP people. My husband is one of those. He just loves to dunk all kinds of different foods into little sauces and dips. So I’m always looking for new spreads to keep him happy. And this slightly spicy and gooey cheese and corn concoction is currently putting a smile on his little dip-loving face!

I can’t say I blame him. It’s filled with sweet corn that gets lightly browned. Plus there’s also onions, garlic Monterey Jack cheese and poblano peppers so that every scoop has just the right balance of zingy, cheesy sweetness! YUM!


You’re gonna love it! I promise! And the fact that it comes together quickly and easily and can be made a day ahead and simply reheated. Perfect for your next backyard shindig, potluck or lazy Sunday afternoon!!

It’s gonna be a great summer!!!


And now before I sign off, I can’t let this day go by without a big cheer for our youngest who is graduating high school tonight!! Can’t believe it’s the end of an era…and the beginning of a new one. So excited for everything coming her way!!xoxo

Hot Cheesy Corn Dip

Makes about 8 servings

You will need a blender or food processor.

Prep Time: 20 minutes


  • One pound frozen corn kernels, thawed and divided

  • 1/2 cup water

  • 2 tablespoons olive oil

  • 1 poblano chile, seeded and minced

  • 1 small onion, finely diced

  • A pinch of kosher salt

  • 1-2 garlic cloves, minced

  • 1/2 pound Monterey Jack cheese, shredded

  • Tortilla chips for serving

The Recipe

1. Place half of the corn in a blender with the water and puree until smooth. Strain the puree through a fine sieve into a bowl and set aside.

2. Heat the oil over medium heat in a cast-iron skillet or other heavyweight pan. Add the remaining corn, poblano, onion and pinch of salt and cook for about 10 minutes, stirring often, until the veggies have softened and the corn is just beginning to brown. Add the garlic and cook for another minute or two, stirring. Then stir in the corn puree and cook for another 2 minutes, until the mixture is hot and bubbling. Lower the heat and add the cheese, stirring until the whole thing is a gooey and melted and gorgeous. Taste and season with more salt if necessary. Transfer to a serving dish and serve immediately with the chips or leave at room temperature and reheat in the microwave when you’re ready.

3. Dip can be made one day ahead and doubles well too. Store covered in the fridge and reheat before serving.


Note: Recipe adapted from Food & Wine.

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