
This is best in the summer with fresh corn but honestly, I make it all year round with corn I’ve taken off the cob and frozen. I usually put up 20 dozen bought from Indian Garden Farm Market in Bridgewater or at the Annapolis Royal Farmer Market. The taste is well worth the effort.
To make this, if making from frozen, you definitely need to roast it (directions below) to get rid of some moisture. Otherwise it gets watery.
Roasted Corn Dip
- 4 cups of fresh or roasted frozen corn *
- 1 pkg 8oz Cream Cheese
- 1cup sour cream
- 12 oz of shredded cheddar cheese
- 1/2 cup diced fresh chives
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 4 dashes of hot pepper sauce
- Salt and pepper to taste
*To roast the 4 cups of corn : preheat oven to 425 degrees. Lay frozen corn in a flat layer on a rimmed sheet Pan and roast for 15 minutes, turning once half way through.

To make the Dip :
Preheat oven to 350 degrees. In the bowl of an electric mixer, combine the cream cheese, chives, sour cream, cheese and beat till mixed.

Add spices, salt and pepper and hot sauce. Then add corn. Combine then put into a oven proof dish (a pretty one 🙂 bake for 20 minutes and serve warm with tortilla chips.

I hope you enjoy this as much as we do. it’s a keeper!
Jenn xx


Roasted Corn Dip
Ingredients
- 4 cups fresh or frozen corn
- 8 ounces cream cheese
- 1 cup sour cream
- 12 ounces shredded cheddar cheese
- 1/2 cup fresh chives
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 4 dashes hot pepper sauce (Tabasco)
- 1 dash salt and pepper to taste
Instructions
- To roast the corn : Especially important if using frozenPreheat the oven to 425 degrees, and lay corn in a flat layer on a rimmed sheet pan. Roast for 15 minutes, turning once halfway through.
- To make the dip: Preheat the oven to 350 degrees.In the bowl of an electric mixer combine the cream cheese, chives, sour cream, cheddar cheese, and beat till mixed thoroughly and smooth.
- Add spices, salt and pepper, hot sauce and corn. Mix by hand till combined.
- Put dip into an oven proof serving dish, and bake for 20 minutes or until hot and bubbly.
- Serve with tortilla chips or crackers.
1 thought on “Roasted Corn Dip”
You must log in to post a comment.