Hot Corn Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy, spicy corn dip with bacon, jalapeños, and bell peppers baked until bubbly and golden. This addictively delicious dip is perfect for game day and summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 ears of fresh corn ((or one pound of frozen corn or two 15-ounce cans, drained))
- 2 tablespoon (28g) unsalted butter
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) black pepper
- 1 cup (150g) diced onion
- 1 cup (250g) jalapeno, (finely minced)
- 1 cup (250g) red bell pepper, (diced)
- 1 teaspoon (2-3g) smoked paprika
- 3-4 cloves garlic, (minced)
- 2 cup (200g) green onions, (sliced (plus more for garnish))
- ½ cup (120ml) mayonnaise
- 2 cups (232g) grated Monterey Jack cheese, (divided)
- 1 cup (118g) grated cheddar cheese, (divided (or a similar cheese))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 701mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 534mg
- Calcium
- 452mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 701MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.