This warm corn dip starts by browning drained sweetcorn, then folds it into a creamy cheese base. Spicy Dust and a little jalapeño balance the sweet kernels without hiding their texture.
Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
3 cups (450 g) frozen sweetcorn, thawed and patted dry
1 tablespoon (15 ml) neutral oil
1 small jalapeño (20 g), seeded and finely diced
4 ounces (115 g) cream cheese, softened briefly
1/2 cup (120 g) sour cream
1 cup (115 g) grated cheddar cheese, divided
1/2 level teaspoon (2.5 ml) Spicy Desert Dust
Optional: plain tortilla chips for serving
Directions
Prepare the oven. Heat oven to 375°F (190°C). Set out a shallow 1-quart baking dish. Thaw and pat the corn dry so it can brown without releasing a puddle into the pan.
Brown the kernels. Heat oil in a large skillet over medium-high heat. Add corn and cook 6–8 minutes, stirring occasionally, until some kernels develop golden patches. Add jalapeño for the last 2 minutes. Remove from the heat and let cool slightly.
Mix the filling. Beat cream cheese and sour cream together in a bowl. Stir in Spicy Dust, 3/4 cup cheddar and the corn mixture until evenly combined. Spread into the baking dish without packing it tightly.
Bake until hot. Scatter the remaining cheddar over the top. Bake 18–22 minutes until bubbling at the edges and the center reaches 165°F (74°C). If the top colors early, cover loosely with foil while the middle finishes.
Rest and serve. Rest for 5 minutes, then serve warm with optional chips. Put out smaller portions if serving over a long period, keeping the remainder safely hot or refrigerated rather than leaving it on the table.
Cooking timing: 25–30 mins + 5 mins resting.
The Dust In This Recipe
Spicy Desert Dust
$12.99
Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.
Yes. Drain and rinse enough canned corn to yield about three cups, then dry it well before browning. Canned corn may already contain salt, so check the label and taste before adding more seasoning.
CAN I USE FRESH CORN?
Cut kernels from the cobs to measure three cups. Cook until tender and lightly browned; firmer fresh kernels may need a few extra minutes. Keep the rest of the formula the same.
WHY BROWN THE CORN FIRST?
Drying and browning some of the kernels develops a deeper flavor and reduces extra moisture. The aim is scattered golden patches, not a uniformly blackened surface.
HOW CAN I MAKE IT MILDER?
Omit the jalapeño and start with less Spicy Dust, or choose a milder blend to suit your guests. Pepper heat varies, so removing seeds alone does not guarantee a mild dip.
CAN I ASSEMBLE IT AHEAD?
Prepare the filling up to one day ahead and refrigerate covered. Add the reserved cheddar before baking. A cold dish needs longer to heat; check the center reaches 165°F (74°C) and follow your dish's thermal-shock guidance.
WHY IS MY CORN DIP LOOSE?
Wet corn adds water to the dairy mixture. Thaw, drain and dry it before the skillet stage. Let the baked dip stand briefly before serving; it firms slightly as it settles.
HOW SHOULD I STORE AND REHEAT IT?
Refrigerate within two hours, or one hour above 90°F (32°C), at 40°F (4°C) or colder. Use within 3–4 days. Reheat covered until the center reaches 165°F (74°C), stirring if using a microwave.
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