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Skillet Hot Corn Dip

This Hot Corn Dip recipe is made in a cast iron skillet for less cleanup and a satisfying gooeyness in one dish. The flavors make it a creamy and delicious dip that will quickly become a fan favorite!


  • 4 ears of Dandy® Sweet Corn
  • 4 tsp olive oil
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 Red bell pepper, diced
  • 1 Green bell pepper, diced
  • 1/2 red onion, finely chopped
  • 8 oz shredded Monterey Jack cheese or other cheese of choice
  • 1 jalapeno, finely chopped
  • 8 oz cream cheese, softened
  • 3/4 cup lite sour cream
  • 3/4 cup lite mayonnaise
  • 2/3 tsp salt
  • 4 oz can green chilies, chopped


  1. Preheat oven to 325F.
  2. Cut the corn off the cob.
  3. Melt 1 tbsp butter then add 2 tsp oil in a skillet over high heat. Add half the corn and half the garlic. Cook for 3 minutes or until corn is golden (stir occasionally). Transfer corn to bowl, repeat with remaining corn.
  4. If the skillet looks dry, add a touch of oil. Add both bell peppers and onion, cook for 2 minutes until softened.
  5. Add half the cheese into the bowl, then all the remaining ingredients and mix.
  6. Top with remaining cheese. Bake for 30 minutes or until golden and bubbly on top.
  7. Top with garnishes if desired. Serve hot with corn chips!

Recipe From: Skillet Hot Corn Dip – The Produce Moms


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