Creamy Skillet Corn Dip – Fresh corn is mixed with fresh jalapenos, cream cheese, sour cream, and Monterrey jack cheese and baked into a delicious dip perfect for any crowd.
Ooooo I love me a good, creamy dip. But one can argue that it can be both a best friend and a worst enemy – it’s so good that I’ll eat the whole thing, which is bad because, well, I ate the whole thing. I’m not gonna lie to you, today’s dip is all that and more. So proceed with caution.
Corn dip has always been one of my favorite dips EVER. It’s creamy, thanks to the sour cream and cream cheese and slightly sweet from the fresh corn. Throw in a little hint of spice from cooked jalapenos and this dip is all you could ever want.
But wait…there’s more! I make this dip in a skillet so it serves as both a cooking/baking medium and a serving platter. What a dream come true!
How to make this dip
I’ve had many variations of corn dip in my lifetime. I used to make a version with Cotija cheese, which is a salty, firm Mexican cheese. It gave the dip lots of flavor but didn’t melt very well. So I switched out the Cotija for Monterrey Jack, which is extremely melty.
Another change I made to my traditional dip was adding in diced jalapenos. They give a very slight hint of spice to the dip, which balances out the sweetness of the corn. If you want more heat, add in a few seeds from the jalapenos.
An ingredient that’s important for texture is the sour cream. The cream cheese is thick and loses moisture while baking so it becomes event thicker. We need the sour cream to add a little moisture back in and keep the dip nice and creamy.
Finally, the most important ingredient – the corn. I always use fresh corn in my dip. Fresh corn has a bite that you just don’t get from the canned or frozen stuff. Therefore, if you have fresh ears of corn available, please do your tastebuds a favor and use those kernels.
This dip involves very few steps to put it all together. First, you cook the corn with the jalapenos, shallots, and garlic to soften them up and ensure they’re cooked before we add in all the other ingredients. Next, you add in the sour cream, cream cheese, and Monterrey jack cheese and then finish by baking in a hot oven for about 10-12 minutes. That’s all there is to it!
Tips & Tricks
- I highly recommend transferring the corn to a separate bowl to mix with the cheeses and sour cream. The skillet will hold all the dip but it will be very hard to mix it together without the corn going overboard.
- You can easily prepare this dip ahead of time – just don’t bake it until 15 minutes before you need it. It tastes the best when served warm.
- If the dip gets cold and you want to heat it up, just place it on the stove over medium-low heat and cook until the edges start to bubble.
Creamy Skillet Corn Dip
- 1 tablespoon olive oil
- 1 medium shallot
- 1 clove garlic
- 4 ears yellow corn (3 cups)
- 1 medium jalapeno
- 4 ounces cream cheese
- ½ cup sour cream
- 4 ounces Monterrey Jack cheese
- chips for serving
- salt and pepper to taste
- Heat oven to 375 degrees. Dice shallot and mince garlic. Heat an over-safe skillet over medium heat with olive oil. Add shallot and garlic and cook until fragrant, about 2 minutes or until shallots have softened.
- Remove corn kernels from the cob and seed and dice the jalapeno. Add to the skillet and cook for 10 minutes to soften the corn. Remove from the skillet and add to a medium bowl. Add cream cheese, sour cream, and Monterrey Jack cheese to the bowl and stir to combine. The heat from the corn will soften the cream cheese and make it easier to combine with the other ingredients. Season with salt and pepper, to taste.
- Pour combined dip back into over-safe skillet and spread into an even layer. Bake in preheated oven for 10-12 minutes, or until dip begins to bubble. Serve immediately with corn chips or tortilla chips.
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