Roasted Corn and Cheddar Dip

Roasted Corn and Cheddar Dip

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Prep Time: 5 min

Total Time: 20 min

Servings: 28

Browning the corn before stirring it into the creamy cheese mixture gives it a toasty flavor. Serve this tomato-topped, barbecue-flavored dip with lots of Carr’s® Table Water® crackers.


  • 2 cups frozen whole kernel corn
  • 2 teaspoons barbecue seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups shredded Kirkland Signature™ Cave Aged Cheddar Cheese (8 oz. total)
  • 1 cup mayonnaise
  • 1 medium tomato, seeded and finely chopped
  • Carr's® Table Water® Crackers


1. Coat nonstick, skillet with cooking spray. Heat skillet over medium-high heat. Add corn, barbecue seasoning and pepper. Cook, stirring frequently, for 4 to 5 minutes until corn begins to brown. Remove from heat.

2. In medium bowl stir together corn mixture, cheese and mayonnaise. Spread in 9-inch pie plate or 1-quart shallow baking dish. Bake at 400° F for 12 to 14 minutes or until beginning to brown.

3. Sprinkle top of warm mixture with tomato (if desired). Serve warm with Carr's® Table Water® Crackers.