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Bubbly Creamy Corn Dip

This is a delicious make-ahead dip that uses fresh grilled corn if you are in the middle of summer or oven roasted frozen corn once the weather turns cold.

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 29 minutes
Total Time 21 minutes
Servings 6

Ingredients

  • 6 ears corn brushed with olive oil or a 1 lb. bag of frozen corn
  • 2 shallots finely chopped (or can substitute one small onion but the dip will not be as tasty!)
  • 2 T. butter, olive oil or a combination plus extra olive oil for brushing the corn or mixing with frozen corn before baking
  • 1 8 oz. container Kraft Philadelphia whipped chive cream cheese full or low fat both work fine
  • 1/2 c. Land O' Lakes fat free half and half you can use heavy cream and eliminate the cornstarch
  • 1 1/2 t. cornstarch
  • 1/2 t. nutmeg preferably freshly grated
  • 1 c. shredded Monterey Jack cheese if grating it yourself, put block of cheese in freezer for 15 minutes to make grating easier but do not forget it is there!
  • 1 c. mild cheddar cheese, divided sharp cheddar will overwhelm the Monterey Jack flavor
  • 1/2 t. red Tabasco sauce or to taste
  • salt and pepper to taste
  • 1 9.75 oz. bag Frito Scoops for dipping

Instructions

  1. Preheat oven to 350 degrees.

  2. Heat grill to medium or heat a grill pan over medium heat on a stove. Brush each ear of corn with a little olive oil.



  3. Grill corn on all sides until just slightly brown and toasty all over. Put lid of grill on so the corn cooks all over quickly without burning. The process should take about 5 minutes to cook the corn on all sides. Do not overcook as it will cook again in the oven. Set aside to cool and once cooled, slice the kernels off of the cobbs.

  4. If using frozen corn, thaw completely. Dry the corn on paper towels and in a bowl sprinkle it with just a small amount of olive oil. Put the oiled corn on a baking pan in a single layer and bake at 350 degrees for 10-12 minutes. Set aside.

  5. In a large frying pan, saute the shallots (or onion) in olive and/or butter over medium heat until translucent but not brown. It should only take about 3-4 minutes. 

  6. If you are using fat-free half and half, whisk it with the cornstarch in a small bowl until there are no lumps. If using heavy cream you will not need the cornstarch. 


  7. Add the grilled (or roasted) corn, half and half mixture (or heavy cream) and nutmeg to the skilled and cook for about one minute until it has thickened. 

  8. Remove skillet from the heat and add both cheeses all at once, reserving 1/2 c. of cheddar cheese for the top of the dip. Stir just until combined and taste for seasoning. The cheese will not be all melted. Add a bit more nutmeg, salt and pepper and tabasco to taste. The cheese will be fairly salty so take a light touch with the salt.

  9. Scrape the corn and cheese mixture into a buttered medium size cast iron skillet or  medium sized glass baking dish, also buttered. Top with remaining 1/2 c. cheddar cheese and put in the oven for 15 minutes, covered with foil, until hot and bubbly. Remove foil and let it cook for 5 more minutes until golden brown.

  10. If you want to make the dip ahead of time, put in in the refrigerator, covered and let it come to room temperature before baking. 

Recipe Notes

I used my mother's old Royal Worcester 10" pie plate to bake the dip. Because of all of the cheese and sautéing of the corn in oil/butter, you do not need to butter a glass dish ahead of time. If using a cast iron skillet, spray it with non-stick cooking spray before adding the dip.