Weather: wind and rain all day long
What I’m listening to: Turning Page (Instrumental), Sleeping At Last

This recipe is wow… just wow. I had seen a lot of different hot corn dip recipes floating around the food blogosphere and I wondered what all the fuss was about. I picked one, tried it, and now I absolutely get it.

Hot Corn Dip via Alaska from Scratch

When a dish is really spectacular, I play the “If I had a restaurant” game. I turned to my mother-in-law, mid-bite, and declared that if I had a restaurant I would serve this as an appetizer. And she agreed. Plus, it’s made with ingredients I almost always have on hand this time of year – sweet corn, smoky chipotles, gooey cheese, fresh cilantro, bright tomatoes… and a few other goodies that make this one irresistible dish of spicy, melty deliciousness. You want this in your belly. Trust me.

Hot Corn Dip


Adapted from [Gina Marie’s Kitchen|]

  • 2c cheddar cheese, grated
  • 1c jack cheese, grated
  • 1 chipotle in adobo, finely diced
  • 1 jalapeño, seeded and finely diced
  • 1/2c mayonnaise
  • 1/4t garlic powder
  • 1 (15oz) can corn, drained
  • 1 small tomato, chopped
  • 2T cilantro, chopped
  • 2T green onion, thinly sliced

Preheat oven to 350.

In a bowl, mix together cheeses, chipotle, jalapeño, mayo, garlic powder, and corn. Reserve remaining ingredients. Spread into a 1-1/2 quart casserole dish. Bake for 20-25 minutes or until golden, melted, and bubbly around edges.

Sprinkle tomatoes, cilantro, and green onions on top of hot dip. Serve promptly with corn chips.


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