Family Stovetop Sweet Corn and Roasted Red Pepper Dip

Name: Family Stovetop Sweet Corn and Roasted Red Pepper Dip
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (330 g) frozen corn kernels; 1 cup (240 ml) jarred roasted red peppers, drained and chopped into ½-inch pieces; ¾ cup (180 ml) mayonnaise; 1¼ cups (150 g) sharp cheddar cheese, shredded; 1 tablespoon (14 g) unsalted butter; ½ medium (85 g) yellow onion, finely diced; 2 cloves garlic, minced; ½ teaspoon (1 g) ground cumin; ¼ teaspoon (½ g) smoked paprika; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1 tablespoon (15 ml) fresh lime juice; 2 tablespoons (5 g) fresh cilantro, chopped (optional)

From the MyKitchenBank Kitchen

A warm, creamy dip studded with sweet corn and tender roasted red peppers, perfect for gatherings. Mayo and melted cheddar create a rich base, while sautéed onion and garlic add savory depth. Serve hot with tortilla chips, crackers, or fresh vegetables.

Prep: 10 min
Cook: 12 min
Total: 22 min
Makes: About 2 cups

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients measured and ready
Use a medium saucepan or shallow skillet
If serving at a party, transfer to a small slow cooker set to warm after cooking

1
Sauté aromatics
- Melt the butter in a medium saucepan over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring, until fragrant.
+ Show details− Hide details
Ready when: Onion is soft and garlic is fragrant
Tip: Don't let the garlic brown or it will taste bitter; 30 seconds is enough.
2
Add corn and peppers
- Stir in the frozen corn kernels and drained roasted red peppers.
- Cook for 2 minutes, stirring, until the corn warms through and the mixture is heated.
+ Show details− Hide details
Ready when: Corn is no longer icy and mixture is warm
3
Season the base
- Reduce heat to medium-low.
- Sprinkle in the cumin, smoked paprika, salt, and black pepper.
- Stir for about 30 seconds to bloom the spices and distribute evenly.
+ Show details− Hide details
Ready when: Spices are fragrant and fully incorporated
Tip: Blooming spices in warm oil releases their flavor; don't skip this step.
4
Mix in mayo and cheese
- Add the mayonnaise and shredded cheddar to the saucepan.
- Stir constantly for 3–4 minutes until the cheese is completely melted and the dip is smooth and creamy.
- Keep the heat at medium-low to prevent the mayo from breaking.
+ Show details− Hide details
Ready when: Cheese is fully melted, dip is creamy with no visible clumps
Tip: Stir frequently to ensure even melting and prevent the mayo from separating.
5
Finish and taste
- Remove from heat and stir in the lime juice.
- Taste and adjust seasoning if needed—add a pinch more salt or black pepper to balance flavors.
- Fold in the chopped cilantro if using.
+ Show details− Hide details
Tip: Lime juice brightens the flavors and cuts through the richness of the mayo and cheese.

Good to know

Tips

For a party, transfer the finished dip to a small slow cooker set to the warm setting to keep it hot and fresh-tasting throughout serving. Stir every 20–30 minutes to prevent a skin from forming.
If the dip breaks or looks separated after adding the mayo, whisk in 1–2 tablespoons of warm milk or water to smooth it out, whisking constantly.
Taste as you go: salt, pepper, and lime juice can all be adjusted at the end to suit your preference and balance the sweetness of the corn.
For extra texture and richness, fold in ¼ cup of crispy bacon bits or diced jalapeños just before serving.

Make ahead

Prepare through Step 4 up to 1 day ahead; store covered in the fridge. Reheat gently in a saucepan over low heat, stirring often, until hot (3–4 minutes). Add lime juice and cilantro just before serving.

Storage & reheating

Room temperature (if serving right away): keep warm in a slow cooker on the warm setting for up to 2 hours. Refrigerator: cover and store for up to 4 days; reheat gently over low heat, stirring often. Freezer: freeze in an airtight container for up to 2 months; thaw overnight in the fridge and reheat as directed above.

Substitutions

sharp cheddar cheese, shredded → Monterey Jack or Asiago cheese, shredded. Monterey Jack is milder and creamier; Asiago is tangier and more assertive. Use the same quantity.
jarred roasted red peppers → Roasted red peppers you've prepared fresh, or one 12 oz jar of piquante peppers for a spicy kick. Fresh roasted peppers will be slightly more delicate; piquante peppers add heat, so reduce additional salt if using them.
mayonnaise → Greek yogurt or sour cream (mixed 50/50 with mayo if you want a richer flavor). All yogurt or sour cream will yield a tangier, lighter dip; the 50/50 blend keeps a creamy texture.
fresh cilantro → Fresh parsley or a pinch of chives. Parsley is milder; chives add a subtle onion note. Cilantro is optional anyway, so you can skip it entirely.