Hot Corn Dip Recipe [Gluten Free Dairy Free Appetizers]

Hot Corn Dip, dairy free appetizers, a culinary delight that is both gluten and dairy free appetizers, is a perfect blend of vibrant flavors and textures, ideal for those seeking a delicious and inclusive appetizer. This dip features sweet, tender kernels of corn, roasted to enhance their natural sweetness and add a subtle smoky depth. Mixed with a medley of colorful bell peppers, zesty jalapeños, and fragrant cilantro, it creates a harmonious burst of freshness and heat.

Creaminess is achieved through the use of non dairy appetizers like coconut milk or cashew cream, providing a luscious, smooth consistency without compromising on richness. The dish is finished with a squeeze of lime juice for a tangy brightness, making it an irresistible and guilt-free indulgence for any occasion.

Perfect for pairing with gluten-free tortilla chips or vegetable crudités, Hot Corn Dip stands out as a crowd-pleasing favorite that caters to diverse dietary needs while delivering an unforgettable taste experience.

Hot Corn Dip Recipe (Dairy Free, Gluten Free)

Hot Corn Dip (Dairy-Free, Gluten-Free) Recipe

Hot corn dip is a creamy and flavorful appetizer perfect for gatherings. This version is dairy-free and gluten-free, making it accessible to a wider range of dietary preferences. It combines the sweetness of corn with the richness of dairy-free cream cheese and the smokiness of paprika, creating a satisfying dish that pairs well with tortilla chips or fresh vegetables.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Snack

Cuisine American, Tex-Mex

Servings 4 people

Calories 180 kcal

Equipment

• Oven
• Baking dish
• Mixing bowls
• Mixing spoon or spatula
• Knife and cutting board

Ingredients

  

• 2 cups frozen corn kernels, thawed
• 1 can (4 oz) diced green chilies, drained
• 1 package (8 oz) dairy-free cream cheese, softened
• 1/2 cup dairy-free sour cream
• 1/2 cup dairy-free mayonnaise
• 1/2 cup diced red bell pepper
• 1/2 cup chopped green onions
• 1/2 cup shredded dairy-free cheese (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped fresh cilantro or parsley for garnish (optional)

Instructions

 

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine the thawed corn kernels, diced green chilies, softened dairy-free cream cheese, dairy-free sour cream, and dairy-free mayonnaise. Mix until well combined.
• Add in the diced red bell pepper, chopped green onions, dairy-free shredded cheese (if using), smoked paprika, and garlic powder. Season with salt and pepper to taste. Stir until all ingredients are evenly incorporated.
• Transfer the mixture into a greased baking dish, spreading it out evenly with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly around the edges.
• Remove from the oven and let it cool slightly before serving.
• Garnish with chopped fresh cilantro or parsley if desired.
• Serve warm with tortilla chips or fresh vegetables.

Notes

Tips:

• Make sure the dairy-free cream cheese and sour cream are softened before mixing to ensure a smooth consistency.
• Adjust the spices according to your preference; you can add more paprika for a smokier flavor or a dash of hot sauce for extra heat.
• Serve the dip immediately after baking for the best taste and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.

Enjoy this dairy-free and gluten-free hot corn dip as a delicious appetizer that everyone can enjoy!

Here is a detailed step-by-step guide to making this delicious dip:

Ingredients

• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped (optional, for heat)
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil
• Tortilla chips or crusty bread, for serving

Step-by-Step Instructions

1.Prepare the Ingredients:

• • If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw and drain it. If using canned corn, drain it well.
  • Dice the red and green bell peppers and red onion.
  • Mince the garlic cloves.
  • Seed and finely chop the jalapeño pepper if using.

2.Cook the Vegetables:

1. • Heat the olive oil in a large skillet over medium heat.
   • Add the diced red and green bell peppers, red onion, and jalapeño (if using) to the skillet. Sauté for about 5 minutes until the vegetables are tender.
   • Add the minced garlic and cook for an additional minute until fragrant.

3.Combine the Ingredients:

1. • In a large mixing bowl, combine the cooked vegetables with the corn kernels.
   • Add the softened cream cheese, sour cream, and mayonnaise to the bowl. Mix until well combined.
   • Add the shredded cheddar cheese and Monterey Jack cheese to the mixture. Stir until evenly distributed.
   • Season with smoked paprika, cumin, salt, and black pepper. Mix well.

4.Bake the Dip:

1. • Preheat your oven to 350°F (175°C).
   • Transfer the mixture to a baking dish, spreading it out evenly.
   • Sprinkle a little extra shredded cheese on top if desired for a cheesy crust.

5.Bake Until Golden and Bubbly:

• Place the baking dish in the preheated oven.
• Bake for about 20-25 minutes until the dip is hot and bubbly and the top is golden brown.

6. Garnish and Serve:

• Remove the dip from the oven and let it cool slightly.
• Sprinkle the chopped fresh cilantro over the top for a burst of color and freshness.
• Serve the hot corn dip with tortilla chips or slices of crusty bread.

Tips for Best Results

• Fresh Corn: If using fresh corn, grill or roast it for an added smoky flavor before adding to the dip.
• Cheese Variations: Feel free to experiment with different types of cheese, such as pepper jack for extra heat or gouda for a smoky flavor.
• Make Ahead: You can prepare the dip mixture in advance and refrigerate it. When ready to serve, bake it until hot and bubbly.
• Serving Suggestions: This dip pairs well with tortilla chips, pita chips, or fresh vegetable sticks like celery and carrots.

Try this at home Lemon Garlic Aioli

Hot Corn Dip (Dairy-Free, Gluten-Free) Nutrition:

• Calories: Generally low to moderate, depending on the exact ingredients used.
• Fat: Contains healthy fats from ingredients like olive oil or avocado.
• Protein: Moderate protein content, primarily from beans or dairy-free cheese alternatives.
• Carbohydrates: High in carbs due to corn and possibly beans.
• Fiber: Good source of dietary fiber, especially if using beans and vegetables like bell peppers or onions.
• Sugars: Low to moderate natural sugars from corn and any added vegetables.
• Sodium: Varies based on added seasonings and canned ingredients; opt for low-sodium versions to reduce overall intake.

Vitamins:

• Vitamin C: Present in ingredients like bell peppers and onions.
• Vitamin A: Provided by corn and bell peppers.
• Folate: Found in corn and beans.

Minerals:

• Iron: Found in beans and fortified dairy-free cheese alternatives.
• Magnesium: Present in corn and beans.
• Potassium: Found in beans and vegetables.
• Allergens: Free from common allergens like dairy and gluten; ensure no cross-contamination for strict dietary needs.

Vegan Corn Dip

Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.