Roasted Corn Dip

Frequently requested by my sister in law and best friend, this corn dip is addictive.

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

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