Cheesy Miso Caramelized Corn and Pineapple Chile Dip.
This dip. This dip. This dip!!
Oh my gosh… Guys, I am in love with this cheesy miso caramelized corn and pineapple chile dip. If I could eat it daily I would be one happy girl.
I rarely make appetizer, snack-like recipes, but this absolutely has to change right now. Appetizers are the best, and if I am being totally honest, I usually end up eating said appetizers as dinner. It’s maybe not the most balanced, but it sure is delicious.
AND I made homemade wonton chips for scooping. Like whoa! Talk about addicting.
So. I made this dip with one thing in mind. Football.
The season officially starts a week from tomorrow. That means it’s time to start cranking out those game day eats. It also means that fall is approaching crazy fast. Did I tell you guys the leaves have officially started changing here. Within the next two, maybe three, weeks they will be at their prettiest. I am so excited!! Kind of sad it’s already happening and happening so fast, but I guess I just have to enjoy it because this time next month the possibility of snow overnight is all too real.
Not really ready for that… at all.
And on a completely random note, I am currently texting with my brother Malachi who is at home trying to make his first pan of cheesy potatoes. Originally I had promised him I would make them, then the day just got too busy and I told him if he wanted them he’d have to make them. You should have seen the disappointment in his eyes, like, nooooo, I SO wanted those cheesy potatoes.
He is literally in the middle of attempting to make them and I just keep getting texts asking “so are you sure I do this”. Probably would have been quicker if I would have just made them myself. BUT, at least now he is learning and will be able to make them while off at college. Although who am I kidding, the probability of him actually cooking anything other than ramen, frozen pizza, mac and cheese and frozen chicken nuggets is extremely low. Obviously you can tell Kai’s diet is superb, right??
Oh, Oh! And on another different note, Kai and Blake (the friend that never leaves, but love him, so it’s cool) went to the animal shelter and well, I’m thinking I am going to get a cat. I know I said I wanted a dog so bad, but the truth is, I just do not have time to train a dog right now. And the real truth? I have a mice situation that’s not getting any better. They must be like the smartest mice around because my dad has set traps for me on a nightly basis for the last two weeks. The mice just steal the bait and somehow get away. I mean, really? My dad just got frustrated today and pretty much told me I was getting a cat, a cold-blooded killer of a cat. His words, not mine.
This time tomorrow, I will probably be cuddling a new cat. Not a kitten, a cat. The boys have been searching for the perfect killer.
Yes, I am scared. The way they keep talking about this cat I am afraid it’s going to get me in my sleep. Ugh.
Anyway, this dip has nothing to do with cheesy potatoes or cats, and everything to do with cheese, corn, pineapple and chillies.
It’s simple and so flipping cheesy. Like there are not one, not two, not three, but FOUR cheeses. Well, there’s actually five including the cream cheese. I know, I know. Whoa. I promise, it’s not too much cheese (I do not believe there is such a thing).
The real secret to this dip though is the miso caramelized corn and pineapple. This triple threat combo is such a winner. Salty, sweet and perfectly caramelized. The best. The chilies add just the right amount of heat to balance the sweetness and the cheese just pulls everything together in a savory way.
Trust me on this, it’s the perfect appetizer for football, for the holidays (yes, I am thinking about them…already) and umm… also the perfect dinner.
There, I said it. No shame what so ever.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cheesy Miso Caramelized Corn and Pineapple Chile Dip.
By halfbakedharvest
Course: Dip
Cuisine: American, Mexican
Keyword: cheese, chile, corn, miso, pineapple
I rarely make appetizer, snack-like recipes, but this absolutely has to change right now. Appetizers are the best, and if I am being totally honest, I usually end up eating said appetizers as dinner. It's maybe not the most balanced, but it sure is delicious.
Ingredients
- 3 tablespoons butter or olive oil
- 4 cups fresh corn from about 5-6 ears corn
- 2 cups finely diced pineapple
- 2 jalapenos seeded + chopped
- 1 fresno chili pepper seeded + chopped (optional)
- 2 cloves garlic minced + grated
- 2 tablespoons white miso paste
- 3 green onions chopped
- 1/3 cup fresh basil and or cilantro
- salt and pepper to taste
- 8 ounces cream cheese softened
- 1 cup plain greek yogurt
- 4 ounces blue cheese crumbled
- 6 ounces sharp cheddar cheese shredded
- 4 ounces fontina cheese shredded
- 4 ounces pepper jack cheese shredded
Wonton Chips
- 1 in pack square wontons cut half to make triangles
- oil for frying
- salt for sprinkling
Instructions
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Preheat the oven to 375 degrees F.
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Add the butter to a large oven-safe skillet set over medium-high heat. Add the corn, pineapple and 1/4 teaspoon each of salt and pepper. Cook 5-8 minutes or until the corn has browned lightly and caramelized. Add the jalapenos, fresno chili, garlic and miso paste, cook another 3-5 minutes or until the peppers are soft. Remove from the heat and stir in the green onions and basil. Season lightly with salt (keeping in mind that the miso is salty) and pepper.
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To the pan, stir in the softened cream cheese, Greek yogurt and blue cheese. Mix to combine everything and then top the skillet with the cheddar, fontina and pepper jack.
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Place the skillet in the oven and bake 15 minute or until the cheese is melted and bubbly. Remove from the oven and serve warm with chips (my wonton chips recipe is below!).
Wonton Chips
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Heat a large pot of oil to 375 degrees F.
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Working with a few wonton sheets at a time, carefully add them to the hot oil and fry 30 seconds to 1 minute per side. Watch closely as they cook quickly. Drain on paper towels and sprinkle with salt. EAT!
Time for a dip in the hot and gooey cheese. Please!
Wow, it looks simply scrumptious!
http://bloglairdutemps.blogspot.pt
You better sleep with one eye open! This looks delish!
We are so excited for football and our leaves have started to change too…but there is no way we are getting snow yet….at least I hope not….these dip is definitely happening…can’t wait to try it.
My only question is: Do I HAVE to use the wontons, or can I just dip my entire face into this goodness? I don’t even care if I burn it. I just want to jump in this bowl and eat my way out! Pinned!
No chance of going to the store ( 208 miles trip and no time) ..what can i use instead of miso powder? thanks much.
Hi Leslie!! You can just omit the miso, it’s not a huge deal. Just make sure to season well with salt + pepper. Enjoy!
I have always wondered what to use as a dip for my nachos apart melted cheese, guacamole and taco sauce…Here you go! This dip seems great. Have to try it!
Two thumbs up for football season!! Your friends/family should be counting their lucky stars that they have such an awesome cook in their lives 😉
Wow this is so epically perfect for football season. I love how you added miso to the mix, too. Win or lose, this would definitely make gathering around the game a fun time!
xx Sydney
Tieghan! Oh my word. Now listen, I visit a LOT of food blogs, but I can count the times on one hand that I’ve actually thought, “I have to make this recipe!”…. add this time to the list. One question… I’ve never heard of or seen fontina cheese… is there another cheese I could substitute? I am making this, like, tonight? Beautiful pictures too.
This sounds great paired with lotsa football. Love wonton wrapper chips. PLEASE take many pics of your cuddly killer cat. In my experience black and white tuxedo cats and orange tabby cats make the best mousers.
HI!! You can sub the fontina with cheddar or mozzarella, what ever you love! Hope you enjoy this!
You always come up with the most creative recipes! Can’t wait to see pictures of the cat you end up getting.
Oh man this looks delicious! I am so not ready for summer to end, but I am kind of looking forward to football starting up again, and colorful leaves.
So excited for you to get a cat! I have two kitties (and a dog) and love them like crazy! Neither of my cats would ever kill a mouse, and one of them would actually probably run the other way from one. But they add so much life to our little house and I love cuddling with them. I hope you find a cuddly killer 😉
What a great recipe!!! Right up there with havarti – fontina is my favorite cheese! This dip looks amazing!!
Don’t watch football but I will be eating this dip.
Also please tell us how those cheesy potatoes turned out–just plain curious.
thanks a for sharing all those delicious pictures
Can this dip be dinner tonight?! It’s everything I want!
Woah. Now THAT’s a dip!!
This looks great but I’m not a blue cheese fan. Does it affect the taste much if I omit it or do you have a suggestion for a replacement?
Yum! and you will love your cat!
How yummy!
Hi Tiegan,
Congrats on the cookbook. Question: what can I use in place of the pineapple if (gasp!) one of my littles is allergic. I was trying to think of a good substitute but couldn’t. Maybe celery? But obviously it wouldn’t have the sweetness….any thoughts?
Oh man. I’m currently making this ahead for a dinner party tomo and I can’t stop eating it out of the pan! The flavour combo is just crazy!! SO SO GOOD.
I am making this tomorrow! Sounds amazing – your honest opinion – which is better – the basil or the cilantro?
I am a fan of basil, but i LOVE basil! 🙂
I made this for a couples app party. It disappeared! One minute there was a plate of dip and the next nothing! Delicious. There are a couple of guys in the group who hate blue cheese, but the taste in this dip was so mild that they did not notice – or maybe they just did not care. But may I add that the wonton chips were the crowning glory. Please don’t serve with anything else. They make this fabulous.
I made this tonight and it is like crack. I’ve never tried crack but I imagine it would be like this.
Haha I am so glad you enjoyed this Christine! Thank you!
Hi! I made this dip for my family for Memorial Day and it was a huge hit! Just wondering where the green onions are supposed to come in? They’re listed in the ingredients but I didn’t see them anywhere in the actual instructions. The dip was great without them but I was just curious! Thanks for all your great recipes!
Hey Amanda!! The green onions should be stirred in with the basil. Recipe is all fixed, so sorry about that! Please let me know if you have any other questions. I so glad you loved this recipe! Thank you!! xTieghan