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  • Prep
    20 min
  • Total
    25 min
  • Serving
    8 - 10

Warm Goat Cheese and Corn Dip


For the dip

  • 1 L (4 cups) fresh or frozen corn kernels
  • 473 mL (2 cups) Dairyland 18% coffee cream
  • 2 logs (113 g each) soft fresh goat cheese
  • 1/2 jalapeño pepper, seeded and diced
  • 2 mL (1/2 tsp) sea salt
  • Freshly ground black pepper


To serve

  • 125 mL (1/2 cup) chopped iceberg lettuce
  • 125 mL (1/2 cup) cooked corn kernels
  • 60 mL (1/4 cup) diced tomato or halved cherry tomatoes
  • 2–3 slices of bacon, cooked and chopped
  • 1 green onion, thinly sliced
  • 1/2 jalapeño pepper, seeded and diced
  • Fresh cilantro leaves
  • Tortilla chips


For the dip

  1. Into a large saucepan, combine the corn kernels and the cream. Set over medium-high heat and bring to a simmer. Lower the heat and simmer, uncovered, until the corn kernels are tender, about 12 minutes. Remove from the heat. Break the soft fresh goat cheese logs into pieces and add to the corn mixture. Stir until the cheese is melted and incorporated. Stir in the salt and some freshly ground black pepper.

To serve

  1. Transfer the dip to a large rectangular baking dish (about 20 × 25 cm/8 × 10 in). Broil until the dip is golden brown and bubbly.
  2. Garnish with the iceberg lettuce, corn kernels, tomato, bacon, jalapeño, green onion and cilantro leaves. Serve with tortilla chips.

Products in this recipe

18 Coffee Cream

18% Coffee Cream

Carton: 473 mL, 946 mL