Cheesy Miso Caramelized Corn and Pineapple Chile Dip


Cheesy Miso Caramelized Corn and Pineapple Chile Dip


  • 3 Tbsp. butter or olive oil
  • 4 cups fresh corn from about 5-6 ears corn
  • 2 cups finely diced pineapple
  • 2 jalapeños, seeded and chopped
  • 1 Fresno chili pepper, seeded and chopped (optional)
  • 2 cloves garlic, minced and grated
  • 2 Tbsp. white miso paste
  • 3 green onions chopped
  • 1/3 cup fresh basil and or cilantro
  • To taste salt and pepper
  • 8 oz. cream cheese, softened
  • 1 cup plain greek yogurt
  • 4 oz. blue cheese, crumbled
  • 6 oz. sharp cheddar cheese, shredded
  • 4 oz. fontina cheese, shredded
  • 4 oz. pepper jack cheese, shredded


  1. Preheat the oven to 375 F.
  2. 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 to 8 minutes or until the corn has browned lightly and caramelized.
  3. Add the jalapeños, Fresno chili, garlic and miso paste, cook for another 3 to 5 minutes or until the peppers are soft. Remove from the heat and stir in the green onions and basil. Season lightly with salt and pepper.
  4. 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.
  5. Place the skillet in the oven and bake for 15 minutes or until the cheese is melted and bubbly. Remove from the oven and serve warm with chips.

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.



We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.