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.
Cheesy Miso Caramelized Corn and Pineapple Chile Dip.
Servings: 8 Servings
Calories Per Serving: 515 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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!).
- Heat a large pot of oil to 375 degrees F.
- 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!