Creamy Corn Dip

Creamy, cheesy, slightly spicy, and incredibly easy to throw together — this corn dip is exactly the kind of recipe that works well in a galley. A handful of simple ingredients turns sweet corn, peppers, and cheese into a hot dip that's perfect for feeding a crew. It's easy to prep ahead, easy to scale up, and even better served with warm tortilla chips.

Ingredients (Serves 8-10)

• 4 cups corn, drained if using canned or thawed if frozen

• 8 ounces cream cheese, softened

• 1 cup sour cream

• 1 cup mayonnaise

• 1 1/2 cups shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

• 1 large bell pepper, diced

• 1/2 medium onion, diced

• 2 jalapeños, seeded and minced (optional)

• 1/4 cup fresh cilantro, chopped

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• 1 tablespoon vegetable oil

For serving:

• Tortilla chips

• Sliced jalapeños

• Fresh cilantro

• Green onions

• Hot sauce

Instructions

1. Prep the vegetables: Dice the bell pepper, onion, and jalapeños. Chop the cilantro and set aside.

2. Sauté the vegetables: Heat vegetable oil in a large skillet over medium heat. Add the bell pepper, onion, and jalapeños. Cook for 4-5 minutes until softened.

3. Build the dip: Reduce the heat to low and add the corn, cream cheese, sour cream, and mayonnaise. Stir until the cream cheese is melted and everything is well combined.

4. Season: Add chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Stir well and cook for another 2-3 minutes.

5. Add the cheese: Stir in the Monterey Jack and cheddar cheese, reserving about 1/2 cup for the top. Continue stirring until the cheese is melted and the dip is creamy.

6. Finish: Transfer to a baking dish or leave in an oven-safe skillet. Sprinkle the remaining cheese over the top and bake at 375°F for 15-20 minutes, until hot and bubbly.

7. Serve: Top with fresh cilantro, green onions, and sliced jalapeños. Serve hot with tortilla chips.

   
   

Chef's Tips

• Frozen corn works great — no need to thaw it completely before cooking.

• Use canned corn for convenience when you're cooking for a crew and want to minimize prep.

• Don't skip sautéing the vegetables — it adds another layer of flavor and keeps the dip from tasting like a pile of cold ingredients mixed together.

• Make it ahead and refrigerate until you're ready to bake. Add 5-10 minutes to the baking time if starting from cold.

• Keep it warm in a slow cooker or covered pan if you're serving it over an extended meal period.

• Scale it easily for larger crews. For 20 people, simply double the recipe.

• Want more heat? Leave the jalapeño seeds in or add your favorite hot sauce.

• Leftover dip is perfect for topping tacos, quesadillas, baked potatoes, or grilled chicken.

Galley Tip

When cooking for a larger crew, prep the vegetables and cheese ahead of time and combine the dip just before service. The whole mixture can be assembled in one large pan, making cleanup just as easy as the cooking.