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Corn Dip

 This Corn Dip is amazing and so simple to make from fresh corn. It is creamy, cheesy, and just the ultimate comfort food. Jalapenos and red pepper flakes give it an amazing flavor and you will never taste it is vegan.

A hand is dipping a tortilla chip into the Corn dip.

Corn is an ingredient that I have used a couple of times in my recipes. For example in my Cream Corn Casserole, the Instant Pot Corn Chowder, or my Black Bean and Corn Salad.

For this new recipe, I used fresh and not precooked corn. That is what makes all the difference for me. Sure, this Corn Dip will also work with frozen or canned corn but I tell you the result will be different. Because fresh corn browns better and of course you can taste the difference.

If you are looking for more corn recipes, look around and keep all the good things coming.

Ingredients for the Corn Dip collected on a wooden board.

Why this is the best homemade Corn Dip

As I mentioned, what really makes the flavors of this recipe stand out is that it is made with fresh corn.

You can be certain I’ll show you how to prepare fresh corn with step by step pictures, so you can count always on the tastiest result that you can imagine.

The flavors: for a little bit heat I used red pepper  flakes and jalapeños. Both together give this dip a flavor boost.

Combining those with fresh onions, garlic and scallions make this dip even better and irresistible.

Rich, creamy, cheesy and so satisfying that you won’t stop eating it once tried.

Showing the grilling of the fresh corn in a grilling pan before and after.

What you need for this Corn Dip recipe

Since we will be grilling the corn cobs, make sure that you have all the equipment ready.

To get the best results, I recommend a grilling pan, a tong and a pastry brush.

Also you will need a 8×11 inch casserole dish (that is what I used and you can see in my pictures) for baking the dip in the oven.

If you plan bigger or smaller amounts adjust the casserole size according to your preferences.

Vegetable ingredients are sauteed in a saucepan.

The actual ingredients for this Corn Dip include:

  • Corn on the cob
  • Olive oil
  • Vegan butter
  • Onions
  • Scallions
  • Garlic

 

  • Jalapeños
  • Red pepper flakes
  • Red and green bell pepper
  • Vegan cheddar, mozzarella, and cream cheese
  • Vegan sour cream and mayonnaise

Fried vegetables are mixed with spices.

How to make Corn Dip

Preheat oven to 390°F.

Grilling the corn

Add 3 Tbsp olive oil to a small bowl, reserve the remaining 1 Tbsp for later.

Heat a grilling pan. Use the pastry brush to cover the corn in some oil, then add the cobs to the pan. 

Brown each corn side at least 2 minutes. In total it will take between 10 to 15 minutes. When you flip your cobs with a BBQ tong, add a little more of the olive oil with the pastry brush until all oil is used. Because this keeps the corn juicy and crisp at the same time. When done, set the corn aside to cool a bit.

All ingredients for this Corn Dip are transferred to a large mixing bowl.

Making the Dip

Heat 4 Tbsp vegan butter and remaining 1 Tbsp olive oil in a saucepan. Add onions, scallions, garlic, bell peppers, red pepper flakes, and season with a pinch of salt and pepper. Fry everything for around 7 minutes.

By now the corn should be cool enough to handle. Try with a knife to scrape off as many  kernels as you can. This doesn’t have to be perfect. Transfer the kernels to a large mixing bowl.

Add vegan cream cheese, vegan sour cream, mayonnaise, jalapeños, half of the vegan cheddar and mozzarella, as well as the veggie mix from the pan to the bowl. Mix with a spatula.

Finally transfer to a 8×11 inch casserole. Mix remaining cheeses in a small bowl, then sprinkle on top.

Bake the Corn Dip for 20 minutes, allow to cool for at least 5 minutes.

Serve directly in the casserole with chips or add to bowls or plates.

Mixed Corn Dip in the mixing bowl and transferred to a casserole dish, sprinkled with vegan cheese.

Storage

This Corn Dip will last for about 1 week in the fridge if properly stored in an airtight container. It is also delicious hot or cold.

I do not recommend freezing. It will mess up the texture and the taste. Fresh is best because watery is not what we want.

Reheating is possible in the oven or microwave.

 

Tips and tricks:

Canned and frozen corn as I mentioned will work, I would recommend 1 lb of these, but the taste and texture will not be the same.

Make sure to thaw frozen corn completely before using. Canned should be always drained.

In both cases, the preparation will be different as well. Add the canned or frozen corn directly to the pan with the bell peppers to fry them properly with the other ingredients.

Corn Dip with golden brown vrust in the casserole dish after baking.

Other dips to try

Collage of two pictures of the Corn Dip with recipe title text.

If you try this hot Corn Dip, let me know with a tag on Instagram or Facebook.

Share your remakes.

Cheers, Florian.

A hand is dipping a tortilla chip into the Corn dip.

Corn Dip

Yield: 10
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This Corn Dip is amazing and so simple to make from fresh corn. It is creamy, cheesy, and just the ultimate comfort food. Jalapenos and red pepper flakes give it an amazing flavor and you will never taste it is vegan.

Ingredients

  • 4 corn on the cob
  • 4 Tbsp vegan butter
  • 4 Tbsp olive oil
  • 2 tsp red pepper flakes
  • 1/2 cup onions, diced
  • 1 small bunch scallions, finely chopped
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 6 oz vegan cheddar, shredded
  • 5 oz vegan mozzarella, shredded
  • 1 cup vegan sour cream
  • 1 cup vegan cream cheese
  • 1 cup vegan mayo
  • 5 cloves garlic, minced
  • 1/3 cup Jalapenos from a jar, finely chopped
  • salt, pepper to taste

Instructions

Grilling the corn

  1. Add 3 Tbsp olive oil to a small bowl, reserve the remaining 1 Tbsp for later.
  2. Heat a grilling pan. Use the pastry brush to cover the corn in some oil, then add the cobs to the pan. 
  3. Brown each corn side at least 2 minutes. In total it will take between 10 to 15 minutes. When you flip your cobs with a BBQ tong, add a little more of the olive oil with the pastry brush until all oil is used. Because this keeps the corn juicy and crisp at the same time. When done, set the corn aside to cool a bit.

Making the Dip

  1. Heat 4 Tbsp vegan butter and remaining 1 Tbsp olive oil in a saucepan. Add onions, scallions, garlic, bell peppers, red pepper flakes, and season with a pinch of salt and pepper. Fry everything for around 7 minutes.
  2. By now the corn should be cool enough to handle. Try with a knife to scrape off as many  kernels as you can. This doesn't have to be perfect. Transfer the kernels to a large mixing bowl.
  3. Add vegan cream cheese, vegan sour cream, mayonnaise, jalapeños, half of the vegan cheddar and mozzarella, as well as the veggie mix from the pan to the bowl. Mix with a spatula.
  4. Finally transfer to a 8x11 inch casserole. Mix remaining cheeses in a small bowl, then sprinkle on top.
  5. Bake the Corn Dip for 20 minutes, allow to cool for at least 5 minutes.
  6. Serve directly in the casserole with chips or add to bowls or plates.
Nutrition Information:
Yield: 10 Serving Size: 4 oz
Amount Per Serving: Calories: 320Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 560mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 8g
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