Get ready to enjoy a cheesy corn dip made with only fresh and naturally gluten-free ingredients. Unlike other corn dips, mine is free from mayo and cream cheese but just as creamy and delicious. This post is sponsored by Crunchmaster and contains affiliate links. Please see my disclosures.
This delicious and cheesy corn dip will complement any backyard grill-out or summer potluck party. It’s made with fresh, clean ingredients and no mayo or cream cheese like most dips of the same name.
The fresh corn is juicy and sweet. The garlic adds a savory flavor. The serrano peppers and chili powder add heat. And the ripe avocado adds creaminess to hold the dip together without bogging down the recipe with excessive calories.
And best of all, the delicious dip is covered in melty cheddar cheese for that bonus cheese-pull delight.
Serve the dip when it’s hot and bubbly alongside Crunchmaster Guacamole-flavored crackers from the brand’s new Avocado Toast collection. These crackers are zesty, crunchy, and gluten-free. This flavor has quickly become a new family favorite!
Below is a list of all of the fresh ingredients needed to make this melty and cheesy corn dip:
- Avocado oil
- Fresh corn
- Fresh garlic
- Chili powder
- Serrano pepper
- Red bell pepper
- Ripe avocado
- Kosher salt
- Scallions (green onions)
- Fresh cilantro
- Shredded cheddar cheese
- Jalapeno (optional)
Note: The seeds inside the serrano pepper contain heat. You can keep the seeds, remove them all, or keep some of the seeds. Adjust the number of seeds in the final dish to get the desired spice level.
How to Make Cheesy Corn Dip
The first step to making this cheesy corn dip is lightly browning the fresh corn. Remove the corn kernels from the ears, then place the kernels in hot avocado oil to lightly brown for about six minutes.
Cover the pan because some of the kernels will pop. Mix the kernels 1-2 times during the cooking process (stand back so the kernels don’t pop in your face) until they’re slightly browned and softened.
Turn off the heat and leave the kernels covered in the pan while you prepare the other ingredients.
Mash and mix the avocado in a large bowl until it’s creamy. Mix well with the juice of one lime and a pinch of salt. This will be the cream that holds the recipe together.
Add the corn to the avocado mixture, stir, and set aside.
In the same pan used to cook the corn, add 1/2 tbsp of oil and heat the pan over medium heat. Add the garlic and chili powder and stir for 1 minute until fragrant. Add the serrano and red peppers and mix for one minute. Remove from heat.
Add the garlic-pepper mixture to the corn-avocado mixture and stir well. Mix well with the scallions, cilantro, and 1 & 1/2 cups of cheese. Be sure to reserve 1/2 cup of the cheese for the topping.
Transfer the mixture to a lightly greased baking dish, then top it with the remaining 1/2 cup of cheese.
Bake the dip for 15-20 minutes in a 450º F preheated oven until the cheese is melted and the mixture is bubbly. If your pan is shallow, place a baking sheet under it in case the moisture bubbles over the top.
Voila! This creamy and cheesy corn dip is ready. Enjoy it at your next family cookout… and don’t forget the crackers!
The new Crunchmaster Avocado Toast crackers are zesty and flavorful and offer the perfect scooping mechanism for enjoying this hearty dip.
FAQs and Substitutions
Can I use canned or frozen corn? Fresh corn is always best. If using canned corn, drain it well, and pat dry before cooking in hot oil. If the corn is wet, it will splatter everywhere. Frozen corn should be defrosted, drained, and patted dry as well.
Can I substitute jalapeno peppers for serrano peppers? Yes, jalapeno peppers work well. Add as many or as few of the seeds as you like to adjust the heat to your taste buds.
What size dish should I use? I recommend a 24-ounce capacity baking dish or larger.
Additional Dip Recipes
Enjoy these gluten-free dip recipes too:
- Easy and Cheesy Spinach Artichoke Dip
- Game Day Snack Board with Homemade Black Bean Dip
- 8-Ingredient Roasted Chili Corn Salsa
Cheesy Corn Dip (No Mayo or Cream Cheese)
- 1 & 1/2 tbsp avocado oil divided
- 3 corn ears corn kernels removed
- 2 garlic cloves minced
- 1 tsp chili powder
- 1 serrano pepper sliced and halved (leave some or most seeds intact for heat)
- 1/4 red bell pepper diced
- 1 avocado ripe
- 1 lime
- 1 pinch kosher salt to taste
- 3 scallions greens and whites, chopped
- 1 handful cilantro finely chopped
- 2 cups cheddar cheese shredded and divided
- 1 jalapeno sliced, for garnish (optional)
- Preheat the oven to 425º F and lightly grease a small oven-safe baking dish.
- Heat 1 tbsp of oil in a large non-stick pan over high heat. When the oil is hot, add the corn kernels. You can test the oil with one corn kernel at first to see if it starts sizzling. When it sizzles, you know the oil is hot.
- Mix the kernels in the hot oil and cover. Some of the kernels will start to pop, so it's important to keep the pan covered.
- Cook the corn for about six minutes, then carefully remove the cover and give the corn a mix, then cover again. Stand back when you remove the cover to avoid one of the kernels from popping into your face. Cook the corn for another 2-3 minutes. Turn off the heat and allow the mixture to cool for five minutes. Do not remove the cover.
- In a large bowl, mash the avocado until it's creamy. Add the juice of 1 lime and a pinch of salt and mix well. Add the slightly cooled corn mixture to the avocado mixture, stir, and set aside.
- In the same pan used to cook the corn, add 1/2 tbsp of oil and heat the pan over medium heat. Add the garlic and chili powder and stir for 1 minute until fragrant. Add the serrano and red peppers and mix for one minute. Remove from the heat.
- Add the garlic-pepper mixture to the corn-avocado mixture and stir well. Add the scallions, cilantro, and 1 & 1/2 cups of the cheese and mix well. Reserve 1/2 cup of the cheese for the topping.
- Transfer the mixture to the prepared baking dish, top with the remaining 1/2 cup of cheese, and bake for 15-20 minutes until the cheese is melted and the mixture is bubbly.
- Garnish with sliced jalapenos and serve with zesty Avocado Toast crackers from Crunchmaster for the best results.