Quick Burrito Bowl

This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.…

A Couple Cooks – Recipes worth repeating.

This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.

Burrito bowl recipe

Here’s a quick dinner idea that’s always satisfying and works for nearly every diet. That’s right, the good old Burrito Bowl! We can thank Chipotle for its widespread popularity, but it really is a killer idea. Throw rice, veggies, and burrito fillings in a bowl and call it meal! Here’s the thing: a good burrito bowl can actually take a while to make at home with all the components. Want a burrito bowl that’s lightening fast to make? We’ve got you. In fact, you can make this one 15 minutes (we timed ourselves).

How to make a burrito bowl… fast!

The longest lead time item in a burrito bowl is the rice. If you want to make a speedy bowl, you’ve got to short cut the rice cook time. There are a few options:

  • Fastest: Use packaged pre-cooked rice! There are a few brands on the market (we used Seeds of Change)
  • Fast: Cook the rice the night before, then reheat it with a splash of water on the stovetop
  • Medium speed: Cook white rice in 20 minutes on the stovetop, or even better make Cilantro Lime Rice
  • Longest: Cook brown rice in 45 minutes on the stovetop (consider doing this in advance)
Black bean and corn salad

Make shortcut black bean salad

The other key to this quick burrito bowl? Our shortcut Black Bean and Corn Salad! We discovered this trick and have been using it ever since. All you have to do is mix together 3 ingredients, and you’ve got a salad that tastes like you spend hours chopping. The keys? Mix together:

  • 1 can black beans
  • 1 can corn
  • 1 cup purchased pico de gallo: you’ll find this packaged in the refrigerated section at your local grocery! It may be labeled pico de gallo or fresh salsa. It’s a total lifesaver and adds a tangy zing to the entire salad.

You can also use the Black Bean and Corn Salad as a shortcut black bean salsa dip for chips, or try it in our Shrimp Bowls.

Burrito bowl

Whip up the chipotle ranch dressing

When we timed ourselves making this burrito bowl, we used pre-cooked packaged rice for maximum speed. So we had plenty of time to whip up this Chipotle Ranch Dressing! It’s so delicious and easy to put together. Here are the magic ingredients:

  • Yogurt plus mayonnaise: Using yogurt with the mayo helps cut down calories but maintains some of the richness of standard ranch dressing.
  • Adobo sauce: You’ll use adobo sauce from a can of chipotle chilis. It’s typically easy to find this ingredient next to the Mexican ingredients in your grocery. Only use the sauce from the can.

Want a milder version of this sauce, especially for kids? Just use half the adobo sauce (1 tablespoon). It won’t be spicy, but it will still have great smoky flavor!

Chipotle ranch dressing

Burrito bowl recipe variations

The best part about a burrito bowl, in our opinion? You can customize it to any diet. In fact, you can make these bowls for a crowd and provide options for everyone. It’s absolutely our go-to for large gatherings! As is, this burrito bowl is vegetarian and gluten free. Here’s how to modify it for other diets:

Other add ins!

Of course, you can also make this burrito bowl a whole lot fancier. We designed it as a quick weeknight meal. But if you’re hosting a dinner party, here are ways to step it up:

Let us know what you think of this quick burrito bowl recipe: we hope it comes in handy for times when you need a healthy dinner…fast!

Burrito bowl recipe

More bowl meals

Love meals in a bowl? Us too! Here are a few of our top bowl meals to try:

This burrito bowl recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use chipotle sauce.

Print
Burrito bowl recipe

Quick Burrito Bowl


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan

Description

This burrito bowl is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.


Ingredients

For the burrito bowl

For the chipotle ranch (use chipotle sauce for vegan)

  • ½ cup plain whole milk yogurt (or Greek yogurt plus 1 tablespoon water)
  • ¼ cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 each teaspoon each dried dill, garlic powder and onion powder
  • 1/4 each teaspoon each kosher salt and ground black pepper
  • 2 tablespoons adobo sauce from a can of chipotle chilis**

Instructions

  1. Cook the rice: make the Stovetop White Rice, Stovetop Brown Rice,Instant Pot Rice, or Cilantro Lime Rice. Alternatively, buy a precooked package that cooks in 2 minutes (like Seeds of Change brand). When the rice is done, fluff it with a fork and add a few pinches salt and a drizzle of olive oil, to taste (don’t skip this step!).
  2. Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
  3. Chop the veggies: Cut the avocado. Slice the cherry tomatoes in half, and thinly slice the onions.
  4. Make the chipotle ranch: Mix all dressing ingredients in a small bowl until fully combined.
  5. Serve: Add the rice to bowls, then top with the black bean and corn salad, veggies, and chipotle ranch dressing.

Notes

*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Burrito bowl

A Couple Cooks - Recipes worth repeating.

Esquites (Mexican Street Corn Salad)

Are you familiar with esquites? Also known as elote en vaso, esquites are an experience you’ll remember. Esquites are Mexican street corn (elote) cut off the cob,…

The post Esquites (Mexican Street Corn Salad) appeared first on Cookie and Kate.

esquites recipe

Are you familiar with esquites? Also known as elote en vaso, esquites are an experience you’ll remember. Esquites are Mexican street corn (elote) cut off the cob, served in salad form.

Esquites are creamy, tangy, spicy, sweet and savory all at once. In other words, they’re completely irresistible. This elote recipe was the best recipe to come off our grill last summer, and I’m excited to share this stovetop variation with you.

how to make esquites

Esquites share the same ingredients with elote: fresh corn, mayonnaise, cilantro, chili powder, lime and crumbled Cotija cheese. The combination is sublime, and this variation is much easier to eat. I’ve enjoyed both options in Mexico City and love making them at home. I’m going to cook this simple salad all summer and through the rest of the year.

Esquites have one strong cooking advantage over elote—you can start with frozen corn kernels, which really cuts down on preparation time! We’ll just cook the frozen corn in a hot skillet until it’s seared and delicious. If you’re using frozen corn, you can prepare this dish in about twenty minutes, from start to finish.

Continue to the recipe...

The post Esquites (Mexican Street Corn Salad) appeared first on Cookie and Kate.

perfect, forever cornbread

Here is my almost-summer wish for us: I think we should bring a pan of freshly-baked, thick, buttery, crisp on top, and plush with a flavor that absolutely reverberates with corn underneath, to your next park/picnic/potluck. It goes so well wi…

Here is my almost-summer wish for us: I think we should bring a pan of freshly-baked, thick, buttery, crisp on top, and plush with a flavor that absolutely reverberates with corn underneath, to your next park/picnic/potluck. It goes so well with summer salads and snacky things. And when cornbread is good, really good, it feels criminal not to share. This is.

what you'll needgrind the corn with sugar and saltcornmealswirl into a skillet

If you go way back on this site, you might know I’ve been on the hunt for my forever cornbread recipe for almost as long as I’ve been blogging here. I’ve shared a few over the years that I like very much, they’re good cornbreads, I tell them while scritching them amicably behind their ears. But it wasn’t until more recently that I found the cornbread that will end my cornbread studies. Whatever will I do with my newfound free time? [Yes, write that next cookbook, I know.]

Read more »

Roasted Corn and Black Bean Cheddar Melt Burgers.

These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever! These burgers are summer on a bun! Seriously. These are one of my favorite weeknight meals because they are so versatile. The flavor screams summer garden and warm weather. The texture is fabulous. […]

The post Roasted Corn and Black Bean Cheddar Melt Burgers. appeared first on How Sweet Eats.

These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever!

These burgers are summer on a bun!

roasted corn black bean burgers

Seriously. These are one of my favorite weeknight meals because they are so versatile. The flavor screams summer garden and warm weather. The texture is fabulous. And you can eat them on a bun, in a wrap, on a salad, by themselves with lots of dip… as you can see, the options are endless! 

That’s my favorite kind of meal, obviously. 

black bean burger mix

So!

If you have a copy of Everyday Dinners, then you know that our most favorite black bean burger recipe is inside the burger. And it’s actually baked! Yes, baked in the oven – not done in a skillet or on the grill.

Now of course, you CAN do them in a skillet or on the grill. That works too! But something about the ease of baking them is just amazing. 

P.S. if you don’t have your copy of the book yet, grab it here

roasted corn black bean burger patties

I took the recipe and used some of the base to make these roasted corn and black bean burgers. I was inspired after we went to a local burger restaurant a few weeks ago and saw their corn and black bean burger on the menu. And I knew I had HAD to try it with my favorite black bean burger recipe. As a huge corn lover, I thought it would be perfect (I was right) and couldn’t wait to give my black bean recipe a summer lift! 

roasted corn black bean burger patty

These black bean burgers have the roasted corn and bell peppers diced up and mashed inside. The key to great texture is making sure to mash about half of the beans coarsely and leaving the rest whole. The corn and peppers also add a great bite. 

You seriously won’t BELIEVE how fast these come together. I love to add in some BBQ sauce, garlic, breadcrumbs and lots of seasonings to make the flavor pop. I’ve used leftovers of these on top of grain bowls, I’ve crumbled them in salads and I’ve even used them for patty melts.

They are absolutely wonderful!

roasted corn black bean cheddar melt burgers

The thing is, I do have another veggie burger here on the blog that we adore.

I have shared my ultimate absolutely favorite veggie burger here – and it is a major HIT. That has not changed. That veggie burger is incredible – quite possibly the best one I’ve ever tasted. It is also a ton of work and so high maintenance. It’s not a burger I could ever make every week or anything – because it takes a ton of prep.

And more importantly, it’s not fully bean based! There are beans in it, but there are SO many other things that bring it together so it doesn’t seem like a black bean burger.

roasted corn black bean cheddar melt burgers

So enter these: these burgers are more of a classic summer black bean burger, with corn and peppers, and they come together FAST. You don’t have to prep much ahead of time. You can throw them together and have them made for dinner or lunch and be good to go.

roasted corn black bean cheddar melt burgers

One these burgers are cooked, I love to melt sharp cheddar on top. I’ve never met a burger that doesn’t want cheese and these are no exception! I also will sometimes do a spread of some sort – either my house sauce, garlic herb mayo, maybe even ketchup. 

Throw on some greens (I love arugula microgreens with their peppery bite) and then I top everything with pickled onions. A fluffy bun gives the burger a warm hug and it’s a serious delightful meal! I mean, check out that texture! (more…)

The post Roasted Corn and Black Bean Cheddar Melt Burgers. appeared first on How Sweet Eats.

The Ultimate Guide to Summer Vegetables (& 43 Ways to Use Them)

Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things vegetable—considers summer to be three different micro-seasons rolled into one. In that …

Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things vegetable—considers summer to be three different micro-seasons rolled into one. In that vein, I present to you a guide to summer vegetable cooking (or no-cooking) that’s broken down into early, mid, and late, using the vegetables in McFadden’s iconic cookbook as examples. But by all means, take creative liberties and cook outside the micro-seasons, paying attention to your local climate (and farmers markets). After all, summer is a time for a more relaxed approach to cooking that involves less oven, more salad, and loads of color. Here’s a cheat sheet:

Early Summer: Beets (young), carrots (young), celery, fennel, new potatoes, turnips (young)

Read More >>

Crispy Oyster Mushroom Tacos

If you are looking for an easy and yummy meatless taco alternative, you need to try this flavorful and delicious Oyster Mushroom Tacos recipe. These mushrooms are just the best vegan alternatives to meat strips (both beef and chicken). Fill up your tac…

If you are looking for an easy and yummy meatless taco alternative, you need to try this flavorful and delicious Oyster Mushroom Tacos recipe. These mushrooms are just the best vegan alternatives to meat strips (both beef and chicken). Fill up your tacos with salsa, avocado, pan-roasted corn, black beans and enjoy a Meatless Taco...

Read More

The post Crispy Oyster Mushroom Tacos appeared first on My Pure Plants.

Shrimp Bowl with Cilantro Lime Rice

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing. Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection. Ingredients in this shrimp bowl recipe It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl: Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating. Cilantro lime rice: This bowl features our […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.

Shrimp Bowl

Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection.

Ingredients in this shrimp bowl recipe

It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl:

  • Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating.
  • Cilantro lime rice: This bowl features our favorite cilantro lime rice: and it really does step up the recipe vs plain rice!
  • Black bean and corn salad: Here’s a fun trick: mix black beans, corn, and pico de gallo and it becomes and impromptu salad!
  • Chipotle ranch dressing: This healthy chipotle ranch is so easy to make, and you’ll want to drizzle it on everything! It’s got yogurt, mayo, and adobo sauce (see below).
Shrimp bowl recipe

Baked vs broiled vs sauteed shrimp!

There are a few different methods you can use for the shrimp here! Here are the pros and cons of each:

  • Baked shrimp: This method is easy and hands off! Pop the shrimp in the oven and cook 4 to 6 minutes. The only con? You have to preheat the oven.
  • Broiled shrimp: Even easier! It’s even quicker to broil shrimp, and you don’t have to preheat. The con? You’ll have to keep an eye on it in the last few minutes.
  • Sauteed shrimp: Super simple and quick: the fastest method for cooking shrimp! It also comes out more browned than the other methods. The con? You have to be hands-on the entire cooking time, and be good at quickly flipping the shrimp. Be careful not to overcook!

The type of shrimp to buy

There are lots of option at the store for shrimp, and it can get confusing! Here’s the type of shrimp we like to grab for this recipe:

  • Find medium or large shrimp. Medium shrimp is sometimes labeled 41 to 50 count, and Large is labeled as 31 to 40 count.
  • Use tail on or peeled. Tail on looks nice, but you do have to pull them off when eating. So use shelled if you like! Do not use shell on. If you accidentally buy shell on, remove it before cooking.
  • Fresh or frozen. Both are essentially the same freshness since most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
  • Wild caught. Look for wild caught: it’s the most sustainable!
Chipotle ranch dressing
You’ll want to use this chipotle ranch dressing on everything!

The shrimp bowl sauce: a healthy spin on ranch dressing!

Who doesn’t love ranch? For the drizzle for this healthy shrimp bowls recipe, we created a healthy spin on ranch that’s seriously delicious. Here’s what to know:

  • The dressing uses both mayonnaise and yogurt: the yogurt helps to cut down on calories but keeps it deliciously creamy.
  • It has only 38 calories per tablespoon, vs 73 calories in store bought! So we’d call that healthy version. It’s also gluten-free, keto and low carb.
  • You can customize the spice level! Use more adobo sauce if you love the heat, and less if you’re cooking for kids. What’s adobo sauce, you ask?

Using chipotle peppers in adobo sauce

The key ingredient to the chipotle ranch dressing? Adobo sauce. It adds a smoky nuance and complexity that is impossible to replicate! Here’s more about this special ingredient if you haven’t worked with it before:

  • Chipotle peppers in adobo sauce are easy to find at most grocery stores near the Mexican products. The can includes chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices.
  • Use only the sauce in this can! Use a spoon to work around the spicy peppers.
  • It’s not ultra spicy. Use 1 tablespoon for a mild ranch, and 2 to 2 1/2 tablespoons for a medium spicy ranch.
  • What to do with the leftovers? Refrigerate or freeze leftovers, and use it for more adobo sauce recipes, like tortilla soup, taco soup, fajitas, or enchilada sauce.
Shrimp rice bowl

Meal prep and storage for this shrimp bowl recipe

Can you make this shrimp bowl recipe ahead? How long do the components last for lunches and easy healthy dinners? Here’s what to know:

  • Cooked shrimp lasts 3 days in the refrigerator. So you can cook in advance and use for lunches and dinners throughout the week.
  • You can make the rice in advance, then reheat. But rice does become dried out in the refrigerator. To reheat it, place on the stovetop or in the microwave with a few tablespoons water. It will re-absorb the water and become moist again!
  • Make the dressing up to 1 week in advance. Then refrigerate! It will likely last even longer.

And that’s it! Let us know what you think of this shrimp bowl recipe in the comments below! Serve it up for healthy dinners or easy lunches throughout the week!

Cilantro lime rice
Cilantro lime rice is a tasty basic staple

This shrimp bowl recipe is…

Pescatarian and gluten-free. For dairy-free and vegan, substitute vegan mayonnaise for the yogurt or go to Chipotle Sauce.

Print
Shrimp Bowl

Shrimp Bowl with Cilantro Lime Rice


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.


Ingredients

For the shrimp bowl

  • 1 recipe Cilantro Lime Rice
  • 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
  • 3 tablespoons olive oil
  • 3/4 teaspoon each kosher salt, smoked paprika, garlic powder, onion powder, and cumin
  • 1 can black beans
  • 1 15-ounce can corn
  • 1 cup pico de gallo 
  • For serving: avocado slices, cherry tomatoes (optional)

For the chipotle ranch dressing (or Chipotle Sauce for vegan)

  • 1/2 cup plain whole milk yogurt (or use mayo for dairy-free)*
  • 1/4 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 each teaspoon each dried dill, garlic powder and onion powder
  • 1/4 each teaspoon each kosher salt and ground black pepper
  • 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**

Instructions

  1. Start the rice: Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
  2. Cook the shrimp: Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
  3. Make the beans and corn: Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt
  4. Make the chipotle ranch dressing: Mix all ingredients in a medium bowl. 
  5. Serve: To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice). 

Notes

*Make sure the yogurt has a creamy consistency. Most yogurt brands we’ve used work, but we found one brand that was very runny which didn’t work well for salad dressing. You can also use Greek yogurt, but since it’s thicker, add water 1 teaspoon at a time until the dressing comes to a creamy consistency. 

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Shrimp bowl

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!

The post Hot Corn Dip appeared first on Budget Bytes.

If you like chips and queso, you’re going to love this hot corn dip. It’s like queso’s older hotter cousin. It’s got all that creamy cheesy goodness, plus a little sweetness from the corn, plenty of color from the peppers, and a little kick of spicy heat. And a little bowl of cool salsa on the side offers the perfect complimentary flavors and textures. THIS will be a staple at every party that I hope the future holds.

A rectangular baking dish full of hot corn dip with chips and salsa on the sides

What’s in Hot Corn Dip?

To make this dip, I started with my recipe for Spinach Artichoke Dip and simply swapped out the spinach and artichoke for corn and peppers, keeping that creamy-cheesy base. I then added a few more southwest flavors, like green onion, cumin, pepper jack cheese, and hot sauce to really solidify the flavor profile. The result? A super creamy, cheesy, slightly spicy dip that you won’t be able to stop dunking chips into.

Make it Extra

I always like to present a sort of “base layer” recipe to which you can add if your budget allows. If you want to go above and beyond with your hot corn dip, consider using a fire roasted corn for a more smoky flavor (I’ve seen fire roasted frozen corn at Trader Joes). You can also try stirring in some crumbled bacon, topping with some pico de gallo, or fresh cilantro.

Can I Use Fresh Corn?

This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and in abundance. To use fresh corn in this recipe you’ll want to roast, grill, or boil your corn before adding it to the mix. You’ll need about 3 cups of cooked corn kernels.

A chip dipped into the hot corn dip and being lifted away from the dish
Overhead view of several chips dipped into a dish full of hot corn dip

Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!
Total Cost $5.14 recipe / $0.86 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 about ½ cup each
Calories 292kcal
Author Beth – Budget Bytes

Ingredients

  • 1 red bell pepper $1.50
  • 1 jalapeño $0.10
  • 2 cloves garlic $0.16
  • 3 green onions $0.19
  • 2 Tbsp butter $0.28
  • 12 oz. frozen corn $0.75
  • 4 oz. cream cheese $0.35
  • 1/4 cup sour cream $0.11
  • 2 Tbsp mayonnaise $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp hot sauce $0.08
  • 4 oz. pepper jack cheese, shredded (1 cup) $1.15
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 375ºF. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.
  • Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.
  • Add the frozen corn and continue to sauté until the corn has heated through.
  • Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.
  • Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (½ cup) , and Parmesan. Stir until the cheese has melted into the sauce.
  • Spread the corn dip into a 2 quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about 20 minutes in the preheated 375ºF oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot.

Nutrition

Serving: 0.5cup | Calories: 292kcal | Carbohydrates: 15.87g | Protein: 8.8g | Fat: 22.73g | Sodium: 286.93mg | Fiber: 2.37g
Overhead view of several chips dipped into a dish full of hot corn dip

How to Make Hot Corn Dip – Step by Step Photos

Diced peppers and garlic in a skillet

Preheat the oven to 375ºF. Remove the seeds and stems from one red bell pepper and jalapeño, then finely dice them. Mince two cloves of garlic and slice 3 green onions. Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté the peppers and garlic over medium heat for a few minutes, or just until the red bell pepper begins to soften.

Frozen corn added to the skillet

Add a 12 oz. bag of frozen corn to the skillet and continue to sauté until the corn is heated through.

Cream cheese, sour cream, and mayo added to the skillet

Cut 4 oz. cream cheese into chunks, then add it to the skillet along with ¼ cup sour cream and 2 Tbsp mayonnaise. Stir them into the vegetables until they are melted, smooth, and creamy.

Spices, cheese, and green onion added to the skillet

Next, add sliced green onion, ½ tsp ground cumin, ½ tsp hot sauce, ½ cup shredded pepper jack, and 2 Tbsp grated Parmesan. Stir until everything is combined and melted together.

Hot corn dip being spread into a baking dish

Transfer the hot corn dip into a 2-quart baking dish and top with the remaining ½ cup shredded pepper jack.

Baked hot corn dip in the baking dish

Bake the hot corn dip in the preheated 375ºF oven for about 20 minutes or until the cheese on top is melted and the dip is bubbling around the edges.

Close up of a chip dipped into the corner of the hot corn dip casserole dish

Serve hot while the cheese is ooey-gooey and delicious!

The post Hot Corn Dip appeared first on Budget Bytes.

You’re Just 3 Ingredients Away From the Best Corn on the Cob

Nothing should have to be confusing about corn.
But your mom may have told you to boil it for ten minutes; your mother-in-law, for seven. Your dad may have let it roll on the stove until he remembered it. There’s been an age-old debate on the bes…

Nothing should have to be confusing about corn.

But your mom may have told you to boil it for ten minutes; your mother-in-law, for seven. Your dad may have let it roll on the stove until he remembered it. There’s been an age-old debate on the best way to cook corn on the cob – and, at the center, how long to boil it.

Read More >>