Oh I did a really smart thing last night.
Instead of taking a walk, going to yoga, making dinner, or tackling a long list of work, I stayed in and watched The Vow—alone. If you ever wondered how stereotypical I can be, that’s your sign. The ending made me want to throw a beer bottle at the TV. It was ridiculous. I blame both the movie and the late-night consumption of this corn dip for my dramatic reaction.
The title of this post doesn’t fully capture how vibrant this dip tastes. I’m not trying to be misleading—sometimes words and even a thesaurus fail to describe a warm, cheesy corn dip. So the simple title stays.
I’m not at all unhappy about making it, though.
Last week a reader named Leigh emailed to say she’d had this corn dip and loved it. Maybe because summer feels close and corn is one of my favorite things, I immediately had to make it.
So I did.
And it was fantastic.
I made a few tweaks, like swapping Greek yogurt for mayo. That might sound healthier, but I still added bacon, used the bacon fat, and piled on extra cheese. That’s basically mandatory when it comes to dips. If beer could be added to the recipe, I’d probably try that next.
Despite the indulgence, this dip is full of vegetables—almost like a garden dip. It feels summery, bright, and truly flavorful. When vegetables star in a dip, you can’t ignore it. At least, not in my kitchen.
Hot + Cheesy Corn Dip
[slightly adapted from Emeril]
Serves 6–8
4 slices thick-cut bacon, chopped
1 teaspoon olive oil
3 1/2 cups sweet corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 sweet onion, chopped
1/2 red pepper, chopped
1 jalapeño, seeded and chopped
4 green onions, sliced
2 garlic cloves, minced or pressed
1/2 teaspoon smoked paprika
1 (17 ounce) container 2% Greek yogurt
5 ounces cheddar cheese, freshly grated
5 ounces Monterey Jack cheese, freshly grated
Preheat the oven to 350°F (175°C).
Heat a large skillet over medium heat and add the chopped bacon. Fry until crispy and the fat is rendered, then remove the bacon and drain on paper towels. Add the corn to the same skillet and cook, stirring occasionally, until the kernels are golden and slightly caramelized, about 6–8 minutes. Remove the corn and place it in a large bowl.
Add the olive oil to the skillet and sauté the sweet onion and red pepper with salt and pepper until softened, about 5 minutes. Add the jalapeño, green onions and garlic and cook for another 2–3 minutes. Transfer this vegetable mixture to the bowl with the corn.
Stir in the Greek yogurt, smoked paprika, cooked bacon and 4 ounces of each cheese until well combined. Transfer to a baking dish, sprinkle the remaining cheese on top, and bake for 20–25 minutes, until the cheese is bubbly and golden.
Serve immediately with tortilla chips or crackers.
Note: Fresh corn off the cob, caramelized, gives the best flavor, but if it’s not in season you can use thawed, fully drained frozen corn.
All these vegetables this week. Maybe I’m turning a corner.