Fresh Corn Dip
- SERVES
- 16
- CHILL TIME
- 2 Hr
What a novel dip to serve when you're expecting company! Our creamy, Fresh Corn Dip is made with super sweet corn and lots of flavorful add-ins, so you know it's going to be addictive. Serve it in an edible bread bowl for a super change-of-pace from traditional dip recipes.
What You'll Need
- 4 ears fresh corn on the cob, cooked (see Note)
- 3 cups shredded sharp cheddar cheese
- 4 scallions, sliced
- 1 (4-ounce) can diced green chilies, drained
- 1/4 cup diced roasted red pepper
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon crushed red pepper
- 1 (1-pound) round pumpernickel bread, unsliced
What to Do
- Using a sharp knife, remove corn from cob and place in a large bowl. Add cheese, scallions, green chilies, and roasted red pepper; set aside.
- In a small bowl, combine remaining ingredients except the bread; mix well. Pour over corn mixture and toss until evenly coated. Refrigerate 2 hours, or until ready to serve.
- Using a serrated knife, cut a hole in top of bread about 3 inches in diameter. Hollow out bread, leaving one inch of bread around sides. Spoon dip mixture into bread bowl. Cut bread top and hollowed out pieces into 1-inch chunks for dipping.
Mr. Food Test Kitchen Tip!
If you prefer, you can substitute 2 cups thawed frozen corn for the fresh.
Here are 3 easy ways to cook corn on the cob:
- Steam -- Bring 1 inch of water to a boil, add husked corn, return to a boil, cover, and cook 3 to 4 minutes.
- Microwave -- Wrap corn in a damp paper towel and microwave 2 minutes per ear.
- Grill -- Wrap each ear of corn in aluminum foil and cook on grill 15 to 20 minutes or until kernels are tender.
Plus, if you enjoyed this recipe, be sure to try out our Easy Corn Fritters!
Looking for more fantastic recipes for spring? Be sure to check out our free recipe collection, Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes.
Read NextBread Bowl Dip
Nutritional InformationShow More
Servings Per Recipe: 16
- Amount Per Serving % Daily Value *
- Calories 248
- Calories from Fat 135
- Total Fat 15g 23 %
- Saturated Fat 6.8g 34 %
- Trans Fat 0.0g 0 %
- Protein 9.2g 18 %
- Amount Per Serving % Daily Value *
- Cholesterol 36mg 12 %
- Sodium 459mg 19 %
- Total Carbohydrates 21g 7 %
- Dietary Fiber 2.7g 11 %
- Sugars 2.3g 0 %
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Deboramahan 181196 5
Apr 28, 2014
This is very good! Does anyone think about baking it in 350 oven in a casserole dish then putting it in bread bowl?
BeckySue
May 25, 2016
Deborahmahan that's a interesting tip! I think baking it would give it a nice texture and deepen the taste, but would it stay soft enough to be a dip if it were baked?
BeckySue
May 25, 2016
I just saw that the spinach artichoke dip here is baked! So I say, Yes! Bake this dip, too! http//www.mrfood.com/Snacks/Baked-Spinach-and-Arti == choke-Dip-5372articleCommentRatingDiv
grannybklein 39282 31
Sep 07, 2012
Your corn dip is similar to mine except I leave out the spices and add a little hot sauce and picante sauce. I serve it with tortilla chips--Texas style. Barbara Klein
Kulinary Kook
Jul 01, 2011
I leave the husks on the corn and microwave about 3-4 min. per ear, depending on size of ears. The silks come right off after microwaving and peeling off husks. I like the corn so well, I don't even put butter on it making it healthier.
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