Hot Corn Dip

Hot Corn Dip

David Venable

Prep Time: 15 Minutes

Serves: Serves 6–8

Ingredients

  • 1 Tbsp olive oil
  • 1/2 cup small diced yellow onion
  • 1/2 tsp chopped fresh thyme
  • 2 tsp minced garlic
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup grated parmesan cheese, divided
  • 3 ears of corn, grilled and kernels removed from the cob
  • 1 (6-oz) jar of marinated artichokes, drained and chopped
  • 1/3c chopped sun dried tomatoes
  • 1-1/2 cup shredded mozzarella cheese, divided
  • 1 Tbsp chopped fresh parsley
  • Tortilla chips, for serving

Preparation

Preheat the oven to 350°F. Lightly spray a 1.5 to 2 quart baking dish or skillet with cooking spray. Set aside.

Heat the olive oil in a medium sauté pan over medium heat. Add the onion and thyme and cook until the onion is softened, about 2–3 minutes, stirring occasionally.

Add the garlic and cook for 1 minute more until fragrant. Remove from heat and set aside to cool.

Meanwhile, add the cooked onions, cream cheese, mayonnaise, and 3/4c of grated parmesan to the bowl of a stand mixer. Mix with the paddle attachment until combined.

Fold in the corn, chopped artichokes, sundried tomatoes and 1 cup of the mozzarella.

Evenly spread the dip into the prepared baking dish.

Top with the remaining mozzarella and parmesan cheese. Bake for 15–20 minutes until bubbly and golden brown.

Let sit for 5 minutes before serving. Garnish with the chopped parsley and serve with tortilla chips.

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