The Dip That Disappeared in 5 Minutes – Spicy Cheddar Corn Dip
- Ryan Tyler
- Apr 14, 2025
- 1 min read
Updated: May 26, 2025
With six kids and one hungry wife, I made this spicy cheddar corn dip hoping it’d last through movie night. It didn’t. Five minutes in—gone. Chips were flying, spoons were involved, and even my wife, who “doesn’t like spicy,” went back for thirds.
It’s cheesy, zesty, and totally family-approved. Next time? I’m hiding a scoop for myself.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
3
Puff Pastry Handling
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the beef fillets generously with sea salt and freshly ground black pepper. Heat a drizzle of olive oil in a very hot pan and sear the fillets for about 2 minutes per side until a rich, golden-brown crust forms. Remove from the pan, brush lightly with a thin layer of mustard (optional, such as Dijon mustard), and allow to cool.
2
Finely chop the chestnut mushrooms (or pulse them briefly in a food processor for a finer texture). Heat olive oil in a pan over medium heat, add the mushrooms and a sprig of fresh thyme, and cook for 10–15 minutes until the moisture evaporates and a thick, paste-like duxelles forms. Remove from heat and let cool.
3
Lay plastic wrap on a flat surface. Arrange the Parma ham slices in a slightly overlapping layer. Spread the cooled mushroom duxelles evenly over the ham. Place the seared and cooled beef fillets on top, then roll tightly using the plastic wrap. Chill for 20–30 minutes in the fridge.
4
Roll out the puff pastry on a lightly floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges with an egg wash. Brush the entire pastry with egg wash and chill for 15–20 minutes to ensure the pastry remains firm and flaky.
5
For the red wine sauce, heat olive oil in a large saucepan and add the beef trimmings. Sauté for about 5 minutes until browned. Add the sliced shallots, black peppercorns, bay leaf, and a sprig of fresh thyme; cook for another 5 minutes. Stir in 15 ml red wine vinegar and cook for 1 minute. Pour in the red wine and simmer until it reduces by half. Add the beef stock, bring to a boil, then simmer until the sauce reaches a thick, sauce-like consistency. Strain the sauce before serving.
Instructions
8oz cream cheese (softened)
1 cup shredded sharp cheddar
1/2 cup sour cream
1/4 cup mayo
juice of 1 lime
1 jalapeno finely diced (remove seeds for less heat)
1 1/2 tsp chili powder
1/2 tsp garlic powder
salt and black pepper to taste
1 1/2 cups corn
4 strips bacon cooked and crumbled
1/4 cup chopped cilantro (plus more for topping)
Spicy Cheddar Corn Dip (Oven Hot Edition)
Copy of Spicy Cheddar Corn Dip
Chef
Ryan Tyler
🔥 Spicy Cheddar Corn Dip (Oven Edition) 🔥
This hot, cheesy dip is loaded with sweet corn, jalapeños, crispy bacon, and melty cheddar. Baked to bubbly perfection—perfect for chips, taquitos, or just eating straight from the dish.
Servings :
8 servings
Calories:
280 Calories / 1/4 cup per Serve
Prep Time
10 min
Cooking Time
20 min
Rest Time
5 min
Total Time
35 mins
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