Spicy Hot Corn Dip & Pet Nat

If you only plan on making one dip this Spring, make it this one.

I don’t know how it’s taken me this long to make hot corn dip. I’m IN LOVE. The sweet corn and cheese combo is the definition of sweet and salty perfection, and it’s taken a whole new level of awesome with the added spice factor.

Tips to make this dip your own:

One of the many things I love about dip is how flexible it is. You can add, remove, or swap ingredients, eyeball the portions, and chances are it’ll still taste great. And if it doesn’t? Just keep adjusting until it does! It makes me so, so happy when you try my recipes and enjoy them, but I also highly encourage you to play around and make them your own.

This dip, for example, can be modified in so. many. ways. Not a spice fan? Replace the serrano peppers with bell peppers. Not into charring your food over an open flame? No problem—just skip that step and add a smoky element elsewhere (keep reading for ideas). Can’t find Dubliner cheese? Asiago or cheddar will do the trick!

That said, if you swap or add ingredients, it’s helpful to keep the overall balance of sweet, salt, acid, spice, and flavour in mind. Let’s break it down:

The Sweet

In this dip, the sweetness comes from the corn. And since this is Hot Corn Dip, I assume you’re keeping that one as is!

The Salt

Saltiness mainly comes from the cream cheese and Dubliner cheese, plus a bit from the corn mixture if you add salt. If you swap the cream cheese for more sour cream (totally works!), you might need to adjust by adding a pinch more salt. Just remember to taste first, then tweak.

If subbing Dubliner, go for a cheese with a similar salt level and flavour. Great options: Asiago, Irish cheddar, Gouda, Gruyère, or even goat cheddar. Fresh mozzarella would give you an epic cheese pull, but you’d lose some of that savoury saltiness.

The Acid

Acid is an often overlooked but crucial element in dip—it amps up the flavour and balances the sweet, salt, and spice! This recipe uses lime juice (about 2 tablespoons), but you can swap it for lemon juice, apple cider vinegar, white vinegar, or even white wine vinegar. If using vinegar, start with half the amount and adjust to taste.

The Spice

The heat comes from serrano peppers, which can be up to 10× hotter than jalapeños. Adjust the spice by using more or fewer peppers, removing the seeds, or swapping for a milder or hotter option. If you want something much milder, I bet a can of green chilies would be a tasty sub!

The Flavour

This dip brings together smokiness (from the charred corn and peppers), nuttiness (from the cheese), herbaceousness (from the corn, peppers, and cilantro), and butteriness (from, well, butter and corn).

If you don’t want to char the corn and peppers, try adding smoked paprika or a tiny drop of liquid smoke (a little goes a LONG way). If swapping the cheese, pick something nutty, like Asiago! And if you stick with anything (besides the corn, obviously), stick with the butter! Butter + corn = magic.

Thoughts? Let’s chat about it!

The Pairing

I paired this dip with Pitt Nat, a rosé Pétillant Naturel (Pet Nat) made by Austrian producer Pittnauer, whose wines never cease to amaze me.

Pétillant Naturel (aka Pet Nat) is made using the ancestral method, meaning the wine is bottled before fermentation finishes, trapping natural carbonation. The result? A bubbly, slightly cloudy, and super fresh wine.

This Pitt Nat is made from a blend of 3 red grape varieties, Blaufränkisch, Merlot, and Syrah, and has the gorgeous bubbles that you would except from this wine style. It’s beautifully vibrant and fresh with flavours of tart lemon, grapefruit, sweet wild strawberries, ripe cantaloupe, fresh flowers, some funky spiciness, and a deliciously yeasty finish.

Calgary Wine Lovers: Read This!

If you live in Calgary, you can order most of the wines I share through my Highlander Wines online store for delivery within city limits ($10) or free pickup at any Highlander location! The wines are always discounted and available for a limited time. I update them every 1–2 months before releasing my pairing videos, so keep an eye out! Questions? Send me a message.

Questions? Send me a message!

Why This Pairing Works

Matching Subtle Sweetness

While most rosé Pet Nat is dry (not sweet), they tend to have ripe fruit flavours that mirror the sweet, toasty corn in the dip and balance the spice without making it feel hotter.

Contrasting Sweet & Savoury

The wine’s bright fruit flavours contrast beautifully with the savoury herbaceousness of the peppers and the umami-rich cheese.

Palate-Cleansing Bubs

Those crisp bubbles and crisp acidity cut through the creamy, mouth-coating cheesiness, keeping every bite fresh.

Matching Vibes

Most importantly? The vibes are right. Both this dip and Pet Nat are made for laid-back, warm-weather hangs, like day drinking in the sunshine with lots (and lots) of dip.

Here are some more Pet Nat options!

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RECIPE: Spicy Hot Corn Dip

Serves: 6-8 as a snack (or more realistically 1-2 because you probably won’t want to share.
Time: 30-40 minutes
Prep Time: 5-10 minutes
Cook Time: 30 minutes (10 for the spicy corn, 15-20 for the dip)

Ingredients

For the Spicy Corn

• 2-3 small serrano peppers (see notes for adjustments)

• 2 ears of corn, shucked