Hot Corn Dip

This is a very simple way to turn a handful of ingredients into more than the sum of their parts. Start with sweet corn, butter and spices, then mix it all together with a few creamy ingredients and bake. You can even prep this one ahead of time. Refrigerate in an airtight container and bake later. Serve with tortilla chips for an easy and perfect appetizer or snack.




6 to 8




  • 3 ½ cups frozen corn kernels
  • kosher salt and black pepper
  • 4 Tablespoons Challenge Butter, divided
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, diced
  • 1 garlic clove, minced
  • 2 teaspoons chili powder
  • ¾ cup mayonnaise
  • 2 cups shredded cheddar cheese


  • 1

    Preheat oven to 350°F.

  • 2

    Put corn in a large, dry, nonstick skillet over medium-high heat. Season with salt and pepper, and cook until it starts to brown, 5-7 minutes. Transfer to a large bowl.

  • 3

    Melt butter in the pan. Add onion, bell pepper and jalapeno and season with salt and pepper. Cook until softened, about 8 minutes. Stir in garlic and chili powder and cook until fragrant, about 1 minute. Transfer to bowl with corn. Stir in mayonnaise and 1 1/2 cups of shredded cheese.

  • 4

    Pour mixture into a pie dish and sprinkle remaining 1/2 cup cheese over top. Bake until dip is heated through and cheese is melted on top, about 20 minutes. Serve hot with tortilla chips.

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