Gluten-Free Corn Dip

Are you on the hunt for a yummy gluten-free snack?


My good friend Megan Jesclard made this corn dip for a party a few years ago, and now it’s my go-to recipe for parties! Warm, delicious chip dip!! This recipe will not disappoint!

BOMB Corn Chip Dip 


  • 1 tablespoon butter
  • 2 cups corn kernels (from two ears of corn)
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1/2 cup yellow onion (chopped)
  • 1/4 cup red bell pepper (chopped)
  • 1/4 cup chopped green onions (green and white parts)
  • 1 jalapeno (chopped)
  • 2 teaspoons garlic (chopped)
  • 1/4 cup mayonnaise
  • 1 handful Monterey jack cheese (grated)
  • 1/4 teaspoon cayenne
  • 1 handful of sharp cheddar (grated)

Putting The Dip Together:

  1. Melt the butter in a pan.
  2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about
    5 minutes. Set aside.
  3. Melt the butter in a pan.
  4. Add the onion and pepper and saute until the onions are soft, about 2 minutes.
  5. Add the green onions, jalapeno, and garlic and saute until softened, about 2 minutes.
  6. Mix the corn, onions, peppers, mayonnaise, Monterey Jack, and cayenne in a bowl.
  7. Pour the mixture into an 8×8 inch baking pan and top with the cheddar cheese.
  8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.
  9. Stuff your face!! I use the Kirkland Brand’s organic Gluten Free tortilla chips to serve with it.
  10. ENJOY!

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