Studio 5 - Weekdays at 11am on KSL 5

Hot Corn Dip

By LeAnn Bird - Pantry-Friendly Mexican Cooking

Hot Corn Dip


  • 1 teaspoon olive oil
  • 3-4 ears of fresh corn on the cob (can use frozen if it is out of season)
  • 1 red bell pepper, diced
  • 1 small can of white hominy (drained)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup sour cream
  • 1 pepper in adobe sauce, chopped
  • 1 small can of olives, sliced
  • 1 cup imitation crab pieces
  • 1 tablespoon fresh cilantro, rough chopped
  • 1 cup cheddar cheese, shredded, divided
  • ¼ cup mayonnaise


Slice the kernels off the cob. Drizzle olive oil in a large pan and fry the corn until golden brown. Add pepper, hominy, onions, garlic and sauté until onions are translucent. Season the vegetables with salt & pepper. In a large bowl mix, sour cream, mayonnaise, adobe pepper, olives, crab cilantro and ½ of the cheese. Add vegetables to the sour cream mixture, pour in to baking dish, and top with rest of cheese. Bake in a 350-degree oven for 20-25 minutes until the cheese melts and starts to brown. Enjoy with tortilla chips. Serves 6 Pantry-Friendly Mexican Cooking by LeAnn Bird

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