Green Chile Corn Dip has fresh grilled corn, fire roasted green chilies, and lots and lots of cheese for one intensely amazing dip.
This post has been updated from its original posting date of June 9, 2014 with new content, updated photography, and clarified recipe card.
With summertime in full swing and corn coming off the husks in droves, what better way to enjoy some than in this dip.
Luckily enough was left for me to actually enjoy some. Part of the flavor comes from the grilling, that smoke permeates the corn and lent itself to the dish. If you don’t want to grill the corn, or even use fresh corn, I suspect this dish will still be very tasty if frozen corn is used. Also if you don’t want to go through the effort to puree your own corn into a cream corn, I believe one can of creamed corn will work, then using 4½ cups of frozen corn kernels.
Green Chile Corn Dip
Green Chile Corn Dip has fresh grilled corn, fire roasted green chilies, and lots and lots of cheese for one intensely amazing dip.
Ingredients
- 6 cups grilled corn kernels (about 7 ears); divided
- 2 tbsp half and half
- 7 oz fire roasted diced green chilies
- 7 oz Monterey Jack grated/divided
- ¾ cup green onions finely diced-divided
- 1 tsp granulated garlic
- ½ tsp salt +/-; to taste
- ½ tsp black pepper +/-; to taste
- 14½ oz petite diced tomatoes with juice
Instructions
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In a mixing bowl, add kernels from two ears of corn (about 1½ cups of corn) and the half and half.
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Puree until the kernels are blended; the mixture will still be slightly chunky.
Oven Baked/Skillet
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In a skillet or saucepan on medium heat, add the puree with the remaining corn, green chilies, 6 oz. of cheese, ½ cup of green onions, garlic, salt, and pepper.
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Mix well, stirring frequently; about 2 minutes
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As the cheese begins to melt, add the canned tomatoes with the juices.
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Taste for seasoning; add more if needed.
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Remove from heat.
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Add the mixture to a medium-sized casserole or baking dish if not using a cast iron skillet.
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Top with the remaining cheese and green onions.
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Cover with foil and bake for 20 minutes at 350°F.
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Remove the foil and allow the dip to continue to bake for an additional 5minutes.
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Remove from the oven and allow to rest for 5 minutes.
Slow Cooker
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Place the puree, and all the remaining ingredients, reserving an ounce of cheese and ¼ cup green onions to the slow cooker; mix well.
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Cook on low for 3 hours.
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After the cooking time, stir then top with the remaining cheese and green onions.
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Cook for an additional 30 minutes.
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Serve with your favorite chips and enjoy.
27 Comments
Sandi
June 9, 2014 at 11:17 amI love this recipe. We always have way too much corn left over as well. I can also see this as a perfect dip to bring to a tailgate party 🙂
Michelle
June 9, 2014 at 9:42 pmThanks Sandi, I hope you enjoy it as much as I did.
Sandra - The Foodie Affair
June 10, 2014 at 12:11 pmThis is a great recipe to use up leftover corn! Your dip looks so tasty! I might have to add this to our Father’ Day BBQ!
Sandra
June 10, 2014 at 5:57 pmSandra, it really was tasty…and cheesy. Hope you and your family/friends enjoy it.
Terri S
June 17, 2014 at 1:38 pmThis looks so good! Thank you so much for sharing the recipe.
Michelle
June 17, 2014 at 2:09 pmThank you for coming by Terri. This dip is really hearty. It really could be a meal unto itself. 🙂
Shannon
June 18, 2014 at 1:31 amThis looks so delicious. Thank you for sharing your recipes.
Debi W
September 25, 2014 at 11:02 amThis looks yummy! I’m poking around on your site and was really excited to see a Mexican food tab. That’s my favorite. I haven’t been disappointed; everything looks great! Pinning this one!
Michelle
September 27, 2014 at 10:58 pmI am so happy you poked around. I love Mexican food too. Hope you enjoy this dip.
fabiola@notjustbaked
January 12, 2015 at 12:01 pmSooooo hungry now! This look comforting and amazing.
Michelle
January 12, 2015 at 5:48 pmIt was such a treat.
Lisa
January 12, 2015 at 5:22 pmThis would be perfect for the Super Bowl in a few weeks! Pinning now!
Michelle
January 12, 2015 at 6:25 pmThank you Lisa! I hope you enjoy it.
Healing Tomato
January 12, 2015 at 8:54 pmLove this recipe! I love anything Mexican and this one is going in my Mexican Recipe section.
Michelle
January 13, 2015 at 11:45 amThank you HT! Hope you enjoy it.
Kecia
January 13, 2015 at 12:03 pmThis totally makes my mouth water! Yummy!!
Michelle
January 13, 2015 at 12:43 pmThank you Kecia. It was so tasty.
KC the Kitchen Chopper
January 13, 2015 at 12:36 pmI could make a meal of this bowl of delish!
Michelle
January 13, 2015 at 12:44 pmYou really could, it was that good.
Evelyn @ My Turn for us
January 13, 2015 at 12:49 pmThis is a recipe that I could totally enjoy every day!! Love Green Chile!!
Michelle
January 13, 2015 at 4:08 pmThank you Evelyn, I hope you do get to enjoy it.
Dan from Platter Talkd
January 13, 2015 at 7:49 pmIncredible plate of comfort and goodness!
Michelle
January 13, 2015 at 10:18 pmThank you Dan.
Debra @ Bowl Me Over
January 14, 2015 at 9:12 amMmmmm! I have some wonderful green chili’s in the freezer I roasted this summer – this would be perfect for them! Love a great – I will enjoy it this weekend watching the football playoffs!
Michelle
January 14, 2015 at 2:50 pmWonderful Debra, hope you enjoy and your team wins! Unless it’s GreenBay. 🙂
Kelly @ TastingPage
March 18, 2016 at 9:04 amThis looks like an even better use for grilled corn than grilled corn. Quite the crowd pleaser!
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